Haleem | How to make Haleem | Homemade Haleem Masala Powder

As the cold weather sets in, we start craving more for warm and one pot kind of food. The moment we think of winter it is mainly the soups which come into picture. But how about trying a complete meal which comes all in a pot or something like 'one bowl meal'. I am not talking about any khichdi or a wholesome porridge, but a slight upgrade to it known as 'Haleem' or some call it 'Daleem' any way it is the same. Haleem is an upgraded version of porridge because of the addition of meat to it.

There are various methods of preparing Haleem. Some cook everything in a large pot where meat, wheat, lentils and spices all get cooked and blended together. The texture of haleem and flavors are different depending on the method you choose to cook them.

I have tried to simplify the cooking method of Haleem in 4 easy steps where the grains and meat is cooked separately and then combined with other flavors and aromatics. The advantage in preparing in this way is, that you have a full control over the texture and flavor and also you can easily alter according to your preference.

By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready made or store bought masala mix.

Please have a look at the recipe video too to make things more easy and clear. Do not forget to Subscribe to my Youtube Channel to watch more videos.

Step 1: Prepare the wheat mixture

Ingredients:

• 1 1/2 cups broken wheat
• 1/2 cup chana dal
• 1/4 cup urad dal
• 3 tbsp cooking oil
• Salt

Method:

1. Wash and soak the grains and dals for 1 hour.
2. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked.
3. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.

Step 2: Haleem Masala Powder

Dry roast and grind to fine powder

• 1 tsp shahi jeera (caraway seeds)
• 3 bay leaves
• 4 cloves
• 5 green cardamom
• 2 inch stick of cinnamon
• 1 tsp cumin seeds
• 1/2 tsp kalongi (nigella seeds)
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 8 dry red chilies
• 6 -7 curry leaves

Step 3: Prepare meat curry

Ingredients:

• 1 kilogram (beef/mutton/chicken) boneless or with bones
• 1 large onion sliced
• 2 tbsp ginger garlic paste
• 3 tbsp haleem masala powder
• 3-4 cups of water
• Salt
• 5 tbsp cooking oil

Method:

1. Heat oil in a pressure cooker and fry sliced onion till light brown.
2. Add ginger garlic paste and saute for half a minute and the add meat pieces.
3. Fry meat on medium heat for 1 minute and then add haleem masala powder.
4. Add enough of water and salt and cook till meat is fully done.
5. Remove the meat pieces and discard bones if any.
6. Place the meat pieces in a large bowl and pound it with stone or pestel till the fibres seperate (shred). 
7. Do not use any mixer or grinder to crush the meat.

Step 4: Assemble

Ingredients:

• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 2 or 3 chopped green chilies
• Juice of 1 lemon
• 1 tsp haleem masala powder - garnish
• sliced ginger for garnish
• 1 cup fried onion (birishta for garnish)
• 3 tbsp ghee 

1. Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part - paste; 1/4 part - grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil.
2. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies and lemon juice. Stir well and cook for 5 minutes.
3. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice or haleem masala powder as needed.
4. Also adjust the consistency of haleem by adding more water if you like it more thin. 
5. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
6. Garnish with fried onion, sliced ginger and ghee.
7. Serve hot on its own.

Note:

1. If you feel haleem is too bland after cooking, add more haleem masala powder along with salt, lemon juice and green chilies.
2. If haleem is too strong then you need to add more boiled wheat. Just cook 1 cup broken wheat with salt and add it to your haleem. No need of soaking and grinding. 

You might also like other similar posts on my blog:

Mutton Haleem 

Lentil Rice & Chicken Porridge

Chinese Rice Porridge

Dal Kheema | Meat Mince & Lentils Curry

This dish is a combination of meat and lentils. I personally prefer Urad dal (black gram lentil) with meat because of its creamy and soft texture. It happens to be an ideal curry to have with parathas as breakfast or dinner. I am not trying to exaggerate in any ways when I say that it is one of the easiest and quick recipes which makes it so phenomenal. There is no need of cooking lentils and meat separately, as everything gets cooked in one single pot. The cooking time of the meat and lentils is almost the same.


Serves: 4
Cooking time: 30 to 40 minutes.


Ingredients:

• 500 gm mutton mince (chicken or beef can be used)
• 1 cup Urad Dal (wash and soaked for 15 minutes)
• 1 cup finely chopped onion
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tsp shahi jeera (caraway seeds)
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method:

1. Wash and soak urad dal for 15 minutes or till it has to be added to mince.
2. Heat oil in a sauce pan and add 1 tsp shahi jeera, 1 cup chopped onion and 2 green chilies. Fry till onion becomes soft and pink.
3. Then add 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 1 tbsp coriander powder, 1/4 tsp turmeric powder and 1 tsp cumin powder. Saute well for 2 to 3 minutes on low flame. Or till the raw smell disappears.
4. Add mince and stir well till it is well combined with spices. Now add 2 tbsp whisked yogurt, mint leaves and salt. Place the lid and cook on medium low flame for 10 minutes.
5. Once the mince is half cooked, then add the soaked dal (without water). Mix well and add very little water only if needed. Place the lid again and cook for another 10 to 15 minutes or till dal is cooked. Do not add too much water and overcook as we want the lentils to be firm and not mushy. 
6. Finally add 1/2 tsp garam masala powder, lemon juice and chopped coriander leaves. Cook for a minute and serve hot with parathas.

You might also like other mince recipes on blog:

Baked Marrow & Mince Stuffing

Mince & Cheese Bread Roll Ups 

Chili Seekh Kabab 

Kheema Paratha 

Multi purpose Mince stuffing

Turkish Meat Pide | Turkish Pizza

As the name suggests, this is a Turkish specialty. Pide is actually 'Pizza' in Turkish accent probably.

What makes this Pide different from Pizza is, that you will not find the usual tomato sauce or any of the Italian flavors. So this indicates that turkish food is a blend or may be we can say a 'fusion' of European and Middle Eastern Cuisine.

Pide comes under the category of 'Mezze' which means an appetizer. It is very easy to make this dish if you have a mastery over the magical dough. I call it magical because of its versatile nature, as you can use the dough to make a pita bread, or a pizza base and of course the 'pide' pronounced as 'pea-day'.

  

Serving Size: 4 to 5 person

Ingredients for the dough:

• 3 cup of all-purpose flour (Maida)
• 1 cup warm milk
• 1 tbsp. dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 egg
• 3 tbsp. vegetable oil

Ingredients for the topping:

• 500 grams of beef mince
• 1 medium onion chopped
• 2 cloves of garlic chopped
• ½ tsp cumin powder
• ¼ tsp black pepper powder
• 2 tbsp. lemon juice
• Salt to taste
• 1 tomato chopped
• ½ cup coriander leaves chopped
• 2 tbsp. mint leaves chopped
• 1 cup mozzarella cheese
• 1 egg whisked
• 3 tbsp. cooking oil

Method:

1. In a bowl, mix together warm milk, yeast, egg, sugar, salt and oil. Mix everything together till well combined. Add flour little by little to make a soft dough. You may need ¼ cup more or less of flour while kneading the dough.
2. Keep the dough covered in a warm place to rise and double in size.
3. To make the topping: Heat oil in a pan and fry garlic and onion till soft. Then add mince, cumin powder, black pepper powder, lemon juice and salt. Cook till mince is fully done. Set aside and cool.
4. Add chopped tomatoes, chopped coriander leaves and chopped mint leaves to the mince mixture and mix well.
5. Pre-heat oven to 200 degree C.
6. Place the dough on a floured surface and divide into two parts. Take each part and roll out into a large rectangle roti.
7. Evenly spread 3 to 4 tbsp.  mince topping on the rolled out dough and fold the sides to give a shape of a boat.
8. Sprinkle handful of grated mozzarella cheese on the mince topping.
9. Brush the sides of the pide with whisked egg and pour the remaining whisked egg on the cheese.
10. Bake the pide for 15 to 20 minutes.
11. Cut into slices and serve hot.

Mutton Nihari

Nihari is a traditional dish and quite popular in India and Pakistan originated in the late 18th century during the last throes of the Mughal empire. Nihari comes from the word 'Nahr' which mean early morning. The authentic way of preparation involves slow cooking of the meat with bone marrow for hours, mostly overnight and then served early morning as a breakfast dish. 

Even though Nihari looks like a curry, it is mostly served with breads like naan or kulcha and not with rice. The reason must be the consistency of the curry, which goes well with breads.

You may also like to try my other mutton recipes:

                       Kadhai Mutton Chops

                  Lamb Shanks Bhuna Masala

                   Peshawari Mutton kadhai

Serving Size: 6 

Cooking time: 1 hour (in pressure cooker)

Ingredients:

• 500 gm of Lamb Shanks
• 500 gm of mutton bones
• 1 cup of sliced onion ( 2 onion)
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 2 tbsp Nihari Masala
• 4 tbsp wheat flour 
• 1 tbsp lemon juice
• 2 tsp sugar
• Salt to taste
• 5 to 6 tbsp of cooking oil

Nihari Masala: (dry roast and grind)

• 2 tbsp fennel seeds (badi saunf)
• 2 tbsp cumin seeds
• 4 green cardamom
• 2 black cardamom (badi ilaichi)
• 8 cloves
• 15 peppercorns

For garnish;

• 1/2 cup fried onion
• a small piece of ginger sliced into strips
• 2 green chilies sliced

Preparation:

1. Dry roast and grind the ingredients under Nihari Masala.
2. Slightly roast the wheat flour for 1 minute on a pan.
3. Keep fried onion ready for garnishing

Method:

1. Heat oil in a pressure cooker and fry the sliced onion till soft.
2. Add 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and 1 tbsp coriander powder.
3. Fry well on low heat for 1 minute. Then add the lamb shanks and fry well with the spices till well coated for about 2 to 3 minutes. 
4. Now add 5 to 6 cups of water and remaining pieces of bones. Add salt and 2 tbsp prepared nihari masala. Stir well and cook on medium heat till meat is well cooked. (in pressure cooker)
5. Once the meat is cooked, release the pressure in the cooker and open the lid.
6. Continue cooking the gravy on low heat.
7. Make a mixture by adding 4 tbsp of wheat flour with 1 cup of water. Whisk well so that there are no lumps formed.
8. Start pouring this mixture into the gravy little by little, and keep stirring the gravy to avoid any lumps.
9. Finally add sugar and lemon juice and also taste and check the salt.
10. Let the nihari start to boil, reduce the heat and cook for 5 minutes.
11. Garnish with fried onion, sliced ginger and green chilies.
12. Serve hot with naan or roti. 

Kadhai Mutton Chops

This recipe of Kadhai Mutton Chops is similar to that of what you get in a Pakistani restaurants. The meat pieces are cooked separately in a pressure cooker to speed up the cooking procedure. The spices and aromatics used are very less but the flavors are great. In a pakistani cooking style, lot of tomatoes and chopped fresh ginger is used mainly for most of the kadhai dishes. This dish goes very well as a side dish with steamed rice and dal, or you can just relish it with hot phulkas or parathas.

Serves: 4
Preparation Time: 20 minutes for chopping, boiling etc
Cooking time: 30 minutes

Ingredients:

• 1 kilo gram mutton chops
• 2 medium size onion sliced
• 3 large tomatoes finely chopped
• 2 tbsp ginger & garlic paste (1 tbsp. + 1 tbsp.)
• ½ cup yogurt
• 4 to 5 green chilies roughly chopped
• 2 inch piece of ginger julienned
• 1 tbsp red chili flakes (crushed dry red chilies)
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp whole cumin seeds
• 1 bay leaf
• Salt to taste
• ¼ cup cooking oil

Method:

1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
2. Heat oil in a kadhai and add bay leaf, whole cumin and sliced onion. Fry till soft.
3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
4. Now add chopped tomatoes and cook till soft and oil separates.
5. Add cooked mutton pieces with 1 cup of its water, yogurt, garam masala powder chopped green chilies and ginger pieces. Taste and add salt.
6. Cook for 10 more minutes till mutton is well combined with all the spices.
7. The consistency should not be too dry. It should be like a thick gravy.

Meat Lasagne | Easy way to make Meat Lasagne

Ingredients:

• 10 Lasagne sheets  (pre-cooked)
• 200 gms Mutton mince ( chicken or beef)
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp of chopped garlic
• 1 tbsp tomato puree
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup grated cheddar cheese (optional)
• Salt to taste
• 4 tbsp olive oil
• 1 cup green spring onion + for garnishing.

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt
• Extra milk if needed

Other Ingredients: 

• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano

Method: 

In case if you are not using pre-cooked sheets,

1. Heat water along with salt in a large vessel till it boils. Add the lasagne sheets in boiling water and cook till it is cooked 'al dente'. Drain the pasta sheets and pour some oil over each boiled pasta sheet so that they do not stick to each other and set aside.
2. Reserve 1 cup of drained pasta water

For the Mutton Mince sauce:

1. Heat a sauce pan and add 2 tbsp chopped garlic. Pour 4 tbsp of olive oil over the garlic and fry till it just turns color. 
2. Then add chopped onion and fry till it is transparent. Add tomato and fry till soft. 
3. Now add the mince and cook on high flame for 1 minute.
4. Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree and Salt . Fry all for 2 minutes on medium heat till it looks like a sauce. Add half cup of water.
5. Reduce the heat to low and cook for 10 minutes or till mince is fully cooked. Finally add spring onion and cook for 1 more minute.
6. Sauce should not be too dry. Add some pasta water if needed.

For White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. 
3. Season with salt and black pepper powder. 
4. Remove from heat and set aside.

For baking lasagne:

1. Preheat oven to 250 degrees C.
2. Take a baking dish and make a layer of 3 to 4 tbsp of mutton mince sauce.
3. Cover it with the a single or double layer of pasta sheets.
4. Spread a ladle full of white sauce over the sheets. (not much)
5. Repeat the steps 2, 3 and 4. Make as many layers as you desire.
6. Top layer should be good amount of white sauce topped with 2 or 3 handful of grated mozzarella cheese, 2 tsp of chili flakes, 1 tsp dried oregano and butter.
7. Bake the lasagne for 15 to 20 minutes or till the cheese melts and turns golden.
8. Serve hot. 

Note: The baking dish which I used is 22 cm by 16 cm.

Do not make too many layers in a small dish, as the lasagne will become too watery. Always use a large shallow dish.

Chili Seekh Kabab

Makes 10 to 12 kababs

Marinating time: overnight

Cooking time: 20 to 25 minutes

Ingredients

• 500 gms mutton mince
• 100 gms mutton fat
• 1 egg
• 2 slices of bread
• 2 tbsp lemon juice
• Salt to taste
• 5 tbsp of cooking oil
• 4 tbsp ghee for basting

Grind to a smooth paste: (masala paste)

• 1 onion chopped
• 2 green chilies chopped
• ½ cup chopped coriander leaves
• ½ cup mint leaves
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp red chili powder
• 1 tsp garam masala powder

Method:

1. In a chopper add mince, mutton fat, 1 egg, bread slices, lemon juice, salt and ground masala paste. Grind everything together till you get a smooth mince mixture.
2. Remove in a bowl and refrigerate for 3 hours minimum or overnight.
3. Take a handful of mince mixture and shape it into a seekh kabab around a wooden skewer and flatten them for even and quick cooking.
4. Heat oil in a large grill pan and place the kababs. Cover and cook the kababs for 10 to 15 minutes on each. Brush some ghee on the kababs while they are cooking to keep them moist.
5. Remove from heat and serve hot.

Note: You can also make these kababs in oven or grill it on a burning coal. These kababs can also be deep fried in oil.

Grind the mince as fine as possible for quick and fast cooking.

Lamb Shanks Bhuna Masala

Serves: 2 to 3 

Preparation time: 1 hour

Ingredients:

500 gms. lamb shanks (2)

2 medium onions sliced

1 cup chopped tomatoes

1 ½ tbsp. ginger & garlic paste

4 tbsp. yogurt

3 tsp red chili powder

1 tbsp. coriander powder

½ tsp turmeric powder

½ tsp garam masala powder

1 inch stick of cinnamon

3 cardamom

4 cloves

2 tsp amchoor powder (dry mango powder)

6 curry leaves

¼ cup chopped mint leaves

½ cup chopped coriander leaves

Salt as per taste

5 tbsp + 2 tbsp cooking oil

Method:

1. Heat 2 tbsp oil in a pressure cooker and fry the lamb shanks for 1 minute on high heat. Then add salt, ½ tbsp. of ginger & garlic paste and place the lid. Cook till lamb shanks are soft and tender.
2. Heat 5 tbsp of oil in a large kadhai and add cinnamon stick, cloves and cardamom. Then add sliced onion and fry till light golden.
3. Add ginger & garlic paste along with red chili powder, coriander powder and turmeric powder. Fry on slow flame for 2 minutes. When the masala sticks to the kadhai, then add sliced tomato, curry leaves, chopped mint leaves and amchoor powder.
4. Fry for 1 minute and then add whisked yogurt. Place the lid and cook the masala on slow flame for 10 minutes.
5. Finally add boiled lamb shanks along with 1 cup of its stock. Taste and add salt, garam masala powder and chopped coriander leaves. Cook the lamb shanks in masala for another 10 minutes on slow heat.
6. Serve hot with Roti or Pulao

Baked Marrow with Mince Stuffing

Ingredients:

• 10 small or medium size marrows 
• 1 cup grated cheddar cheese
• 50 gms butter
• 4 tbsp olive oil

For mince stuffing:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients of the mince stuffing. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 
6. Preheat oven to 250 deg C. 
7. Take each marrow and cut into half length wise and scoop out the pulp from the center to make it look like a boat. 
8. Drizzle some olive oil and bake for 15 minutes.
9. Stuff each marrow with mince as much as it can hold. Sprinkle some cheese and butter on each of them and again bake till the cheese melts. (for about 10 to 15 minutes)
10. Serve hot as a snack or as a light dinner.

Meat & Cheese Roll Ups

Ingredients:

• 6 roti / readymade tortilla / wholewheat flatbread
• 200 gms beef mortadella slices / or cooked meat of your choice
• 5 to 6 tbsp of cream cheese spread/ or mayonnaise
• 1 cup pizza sauce
• lettuce
• Tomato slices
• Cheese slices
• Chili sauce

Method:

1. Take a roti or flatbread and spread cream cheese on it and cover till the edges.
2. Spread some pizza sauce in the center along with some chili sauce.
3. Keep a piece of lettuce leaf, tomato slice, cooked beef mortadella sheet and a cheese slice.
4. Start rolling the roti from one side tightly and securing all the stuffing inside it, till it reaches the other end.
5. Cut the roll into 3 inch slices and serve as breakfast or tea time snack. 

To make pizza sauce

• 5 medium size ripe tomatoes (roughly chopped)
• 6 cloves of garlic finely chopped
• 1 small onion finely chopped (optional)
• 1 green chili or fresh red chili finely chopped
• 1 tbsp oregano
• 1 tsp black pepper powder
• 1 tsp sugar
• 1 tsp salt (according to taste)
• 1 tsp red chili powder ( optional)
• 1 tsp cumin powder
• 4 tbsp oil for cooking

Method:

1)  Place the chopped tomatoes into a mixer jar and pulse it for few seconds at a time to get a coarse mixture. We do not want to make a fine puree.
2) Heat oil in a sauce pan and fry garlic till light brown, followed by onion and fresh chili. Fry till everything is soft and oil separates.
3) Add crushed tomatoes, salt, sugar, oregano and black pepper. Stir well and cook on high heat for 2 minutes and bring to a boil.

4) Once it starts to boil, lower the heat and add red chili powder and cumin powder and continue to cook on low flame till all the water evaporates. ( This will take about 15 to 20 minutes)

Step by step photos

Mughlai Kofta | Meat balls cooked in rich Mughlai gravy

Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:

For Kofta:

• 500 gms meat mince (beef/mutton)
• 1 tbsp. ginger & garlic paste
• 2 tbsp fried onion
• 1 green chili chopped
• 1/4 tsp garam masala powder
• 2 slices of bread
• 1 egg
• Salt

Method: 

1. Add all the above ingredients into a chopper or mixer jar of the grinder and grind to a smooth dough. 
2. Refrigerate the mince mixture for 1 hour. (till then you can prepare the gravy)
3. Take 2 tbsp of mince mixture in wet hands, and give them the shape of your choice. (round or oval or cylindrical).
4. Keep the shaped koftas ready, as they will be added directly into the gravy for further cooking.

Ingredients for gravy:

• 1 large onion chopped
• 1 cup yogurt
• 1 tbsp ginger & garlic paste
• 3 tbsp tomato puree
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1 tsp shahi jeera (caraway seeds)
• 2 tbsp tomato puree
• 1 tbsp lemon juice
• 1/4 cup fried onion
• 1/4 cup freshly grated coconut
• 8 to 10 cashewnuts
• 1/2 cup chopped fresh coriander leaves
•  4 to 5 whole green chilies (as per your taste)
• 5 tbsp of cooking oil
• Salt to taste
• Whole Spices:  1" cinnamon stick and 3 cardamom

Preparation:

• Keep the koftas ready.
• Mix 1 cup yogurt with 2 tbsp tomato puree.
• Make a paste by grinding together: 1/2 cup fried onion, 1/4 cup coconut & cashewnuts

Method:

1. Heat 5 tbsp or little more cooking oil in a wide sauce pan and add the whole spices. Then add 1 tsp shahi jeera and chopped onion. Fry till light golden.
2. Add 1 tbsp ginger & garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and fry for few seconds. 
3. Then add yogurt & tomato puree mixture, salt and mix well. Cover and cook on low flame for 5 to 10 minutes.
4. When gravy starts boiling, slowly add koftas one by one without over crowding the gravy.
5. Stir slightly by rotating the vessel (do not use spoon or ladle for stirring). Cover and cook on medium to low flame for 5 minutes.
6. After 5 minutes add the coconut, cashewnut and fried onion paste along with whole green chilies, lemon juice and garam masala powder. Stir gently with ladle until everything is well combined. 
7. Cover and cook for another 10 minutes on low flame. (the mince is ground so it cooks really fast)
8. Garnish with chopped coriander leaves and serve hot with rice.

Step by step pictures

You might also like other curries:

Butter Chicken

Methi Murg

Chicken Tikka Masala