Minced Meat and Methi Koftas Recipe

• 500 g Red Meat (minced)
• 250 g small bunch Methi Leaves (Fenugreek, chopped)
• 1 Onion (diced)
• 2 Green Chilies
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilly Paste
• Salt to taste

• First, clean the minced red meat. Make sure that all the water is drained out, otherwise the koftas might split.
• Once the water from the meat is drained out, squeeze the meat and form small balls.
• Keep the balls (koftas) in the refrigerator for about 15-20 minutes.
• Take a pan and heat oil in it, add onions and fry them till they are translucent.
• Add methi leaves and fry until the oil separates and the onions turn golden brown.
• Add ginger-garlic paste, green chilies, red chili powder, coriander powder and salt. Saute them for about 5 minutes.
• If you want gravy, add some water.
• Once the gravy is thick, add koftas and cover the pan with the lid.
• Keep tossing the pan and avid using spatula and spoon, as the koftas might break.
• Cook the gravy until the meat is tender.
• Garnish with coriander leaves and serve hot.