Halwai November 9, 2019


• For Koftas:
• 500 gms – minced Meat
• 4 tbsp – besan
• 3 tsp – Turmeric powder
• 4 tbsp – thick and sour Curd
• 20 eggs
• 4 small Onions
• 2 tsp – Garam Masala
• 3 tsp – chilli powder
• 4 cups – water
• For Mughlai Curry:
• 2 – Onions
• 2 tsp – Turmeric
• 2 tsp – Garam Masala
• 3 cups – full Milk or Curd water
• 4 Tomatoes or raw mangoes, grated
• 2″ long piece ginger, grated
• 6 tbsp – Ghee
• 2 – Capsicums
• 2 tbsp – sweet pepper or broken-up Coriander leaves or Mint leaves


  1. To prepare Koftas:
  2. Heat the water in a pan, and tip in the minced meat.
  3. Add chopped onions and garlic, salt, turmeric, garam masala, chilli powder.
  4. Bring it to the boil, then cook for about half an hour on low flame.
  5. Add the besan, flour and cook for another 15 mins.
  6. When meat turns soft and dry, mash and knead well.
  7. Beat one of the eggs in a bowl, and keep aside.
  8. Mix a tbsp of milk-curd and a little of the beaten egg in the meat and knead once again.
  9. Hard-boil the remaining eggs, cool and peel them.
  10. To Shape the Koftas:
  11. Take the well kneaded meat mixture, flatten it on your hand, and place one of the hard boiled eggs inside it.
  12. Wrap the mixture round the egg, using extra if needed.
  13. Shape rest of the koftas in the same way.
  14. In a kadhai heat the ghee to nearly smoking. Dip each kofta in the beaten egg, then fry on medium heat until golden on all sides.
  15. Drain well and place in a shallow dish.
  16. Curry Preparation:
  17. Take a large frying pan and gently fry the chopped onions, ginger and the sweet peppers or the herbs for three minutes in some ghee.
  18. Add turmeric, salt, chilli powder, garam masala.
  19. Then add chopped tomatoes and simmer for a while.
  20. Then add milk-curd and hot water.
  21. Boil this gently for three to four mins, then remove from heat.
  22. Carefully cut each kofta in half and pour some gravy on it before serving.
  23. Serve it hot garnished with fried pista, almonds and silver foil.