Ingredients
|
Quantity |
Measure |
Ingredients |
Description |
|
0.5 |
Kilogram |
Beef - Mince |
Wash the mince |
|
2 |
Tablespoon |
Ginger Garlic Paste |
Mix and Marinate |
|
1 |
Pinch |
Salt |
To Taste |
|
2 |
Teaspoon |
Garam-Masala |
Mix and Marinate |
|
0.5 |
Teacup |
Flour, Maida - (Refined) |
For coating meat balls |
|
4 |
Medium |
Onions |
Mince and fry |
|
1/2 |
Bunch |
Mint Leaves (Pudina) |
Chop and Garnish |
|
4 |
Medium |
Tomatoes |
Chop and fry |
|
2 |
Tablespoon |
Cooking Oil |
For frying |
|
1 |
Tablespoon |
Ginger Garlic Paste |
For frying vegetables |
|
1 |
Teaspoon |
Chilly Powder, Red |
Add |
|
3 |
Teacup |
Water |
For cooking |
|
1/2 |
Teaspoon |
Salt |
To taste |
|
1 |
Tablespoon |
Vinegar |
To taste |
|
Quarter |
Bunch |
Coriander Leaves (Kothmeer) |
Chop and Garnish |
Method:
1. Wash the mince and squeeze out all the water, and mix it with one table spoon of ginger garlic paste, with salt to taste, and garam masala powder, and marinate it for fifteen to thirty minutes.
2. Form into lemon size balls, and roll them in maida flour, and keep aside.
3. Mince four onions and four tomatoes, and mince coriander leaves, and mint leaves if you have, and in Two table spoons of cooking oil, sauté the onions, add one table spoon of ginger garlic paste, fry it well. Add tomatoes, sauté it well. Add masala Red chilly powder. You may use other powders according to your liking, like garam masala powder, a little haldi powder, add 3 tea cups of water, and make a curry. Leave the curry to simmer on a slow fire.
4. Lastly drop in the coated meat balls,(# 2) into the simmering curry, and cook until the meat is properly cooked. Add salt and a little vinegar to suit your taste, and garnish with the chopped coriander leaves.
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