:: Ingredients for Egg Koftas
Ground lean meat 1 lb
Chopped onion 1/4 c
Chopped garlic 4 cloves
Ginger, chopped 1" piece
Turmeric 1/2 t
Water 3/4 c
Salt and pepper to taste
mix with meat:
Besan (chick-pea flour) 4 T
Yogurt 1 T
Hard boiled eggs
Egg for mixing and coating
Garam Masala 1/2 t
Oil for frying
For Masala:
Oil or ghee
Chopped onions
Cloves chopped garlic
Tomatoes or equivalent paste
Ginger, chopped 1" piece
Yogurt 1/4 c
Turmeric 1/4 t
Green onion
Garam Masala 1/2 t
Coriander leaves
to taste Salt and pepper
:: How to make Egg Koftas
Heat the water and add the meat, onions, ginger, garlic,
salt and
pepper. Pressure cook for 10 minutes at 15 psi (or 25 min
over low
heat. Reduce pressure and drain half the liquid. Add the
besan (or 1/2
c soaked lentils) and cook for 10 minutes. Knead or grind
until
slightly sticky, mix in egg yolk, Garam Masala and yogurt
and knead
well.
Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic,
ginger,
tomatoes and yogurt and fry well until the Masala is a
paste. Add water
to the mix if necessary. Add the green sprigs of onion, 1
1/2 c water
and cook for 10 minutes covered.
When curry is ready, pour into a serving dish, cut the
koftas in half
and arrange over the curry. Cover and bake at 250
$F^\circ$ for 15-20
minutes.
Serve garnished with coriander leaves and Garam Masala.
:: Egg Koftas Cooking Videos
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