INGREDIENTS:

1 kg boneless mutton pieces [ground into fine paste along with green chilli,small ginger piece, green coriander and little salt]
3 large onions (chopped and fried golden brown)
1 large garlic bulb [ paste]
large piece of ginger[ paste]
250 gm tomato [paste/puree]
1 tbsp garam masala
salt [if already in the kofta paste, then don't put additional]
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
3/4 tsp chilli powder
1tsp khas-khas
1 egg
200ml oil
50 gm besan powder[fry it on tava into golden brown]
5-6 cloves
8-10 grains of black pepper

METHOD

Heat the oil in the pan. Add golden fried onion, ginger-garlic paste, coriander powder, chili powder, turmeric powder and fry on slow fire till masala separates from oil

Take out 1 large spoon masala and keep it aside for mixing in koftas paste.

Add tomato puree/paste in the remaining masala and fry more till masala again separates oil.


For making Kofta balls


In the mutton paste add fried masala kept aside, add little garam masala,1 egg, khas-khas, Ground green chilli, garlic and coriander together. Check out whether the kofta is salty or not.

For Kabab:

In minced meat, add garam masala, egg, khaskhas, fried masala, tomato (sliced raw), besan, gulabi (without Gaud). Make their balls with wet hands. Take 1 ltr. water. Put 8-10 balls in boiling water. Close the top of the container again. Hold the container in your hands and shake well. Don't use the `kalchi'. Let the water dry. Then move slowly with the help of `khurdi'. Fry 5-6 cloves and 8-10 black pepper. Stir on low flame. Keep the gravy as desired. Pressure cooker should be kept open now. Garnish with fried onion and serve hot.