Kheeme Ki Kadhi

Ingredients / Quantities

For Kadhi

Bengal Gram Flour (besan) 30 gms
Red Chilli Powder 1 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1/2 tsp
Salt to taste
Buttermilk 600 ml
Ghee 1 tbsp
Asafoetida 1/2 tsp
Red Chillies Whole 2-3 nos
Panch Phoron 1 tsp
Ginger Paste 3/4 tsp
Garlic Paste 3/4 tsp
Green Chillies (finely Chopped) 2-3 no
Onion Paste 2 tbsps
Coriander Leaves few sprigs

For Kabab
Lean Mince Meat 250 gms
Coriander Seeds 2 tsps
Cumin Seeds 1 tsp
Red Chillies Whole 3 no
Salt to taste
Coriander Leaves (finely Chopped) 3 tbsps

Method of preparation
Dry roast cumin seeds, coriander seeds, whole red chillies and crush them to a powder.
Add salt and finely choped coriander to the mince. Add the roasted and crushed masala and grind together in a blender.
Take the mixture out of the blender and keep aside.
Mix besan, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and mix well.
Add sour buttermilk and mix well so that no lumps remain. Add water and make it thin.
Heat ghee in a pan, add h ing, broken red chillies, paanch phoron and stir.
Add ginger and garlic pastes and stir. Add a little water and stir cook for a while.
Add chopped green chillies and stir. Add onion paste and saute on high heat.
Dampen your palms and make round or oval shaped koftas. Once the masala is properly sautéed, add water and then the koftas. Cover and cook till the koftas are half done. Add the besan mixture and stir. Cook on low heat till the koftas are properly cooked. Add chopped coriander leaves and cook till the kadhi thickens. Serve hot with Quabooli.

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