We can call ourselves great cooks but when it comes to a mothers cooking, no-one can beat it. There is something very comforting about a mothers cooking, the reason being, the secret ingredients are always love & compassion they feed to their families. The love they add to a meal, is what makes it so comforting. It is love that is passed from generation to generation.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” – Laurie Colwin


I know for a fact when I go to my mothers house, I just want to get into my lazy zone & eat my mothers food all day long.
This is one of my mothers recipe I have grown up with & I am finally bringing this on the table for the world to see.

Recipe
800g beef mince
1 small onion quartered
3 Green chillies
2 Garlic Cloves
1/2 Fried Onion
Handful Corriander leaves
2 Tbsp Gram Flour
3 tbsp Coconut Powder
2 tbsp Almond Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp sesame seeds
3/4 tsp Salt
1/4 tsp Turmeric Powder
1/2 tsp Crushed Black Pepper
1/2 tsp Garam Masala Powder
Gravy
5 tbsp Oil
1 tsp Garlic Paste
1 tsp Ginger Paste
1 Fried Onion
1 tbsp Coconut Powder
1 tbsp Almond powder
3/4 tsp Salt
1 tsp Red Chilli Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
2 tsp Coriander powder
1/4 tsp Turmeric Powder
1 tsp Crushed Black pepper powder
1 tsp Cardamom Powder
1/2 cup Water
3/4 cup Yogurt
1/2 cup Tomato pureed
5-6 Cashews
1/2 tsp Nutmeg Powder
3 Green chillies
1 tsp Kewra essence
Coriander to Garnish
Method
- Blitz together mince, 1 onion, 3 green chillies, 3 Garlic cloves, 1/2 fried onion & a handful of coriander.
- Take out in a mixing bowl.
- Dry roast 2 tbsp gram flour, almond flour & coconut powder, 1 tsp cumin powder, 1 tsp coriander powder & mix it with the mince.
- Add the rest of the spices, 1 tsp red chilli, 1 tsp Kashmiri red chilli, 1/4 tsp Turmeric powder, 1/2 tsp Garam masala powder, 1/2 tsp crushed black pepper, 1 tsp sesame seeds & salt.
- Mix all the spices together smoothly until we’ll combined. Make sure the batter is soft to the touch.
- If your batter is hard, add a little water to make it soft. If your mix is hard in the mixing, your kofta balls will also be very hard.
- Make equal portion balls & set aside.
- For the Gravy heat oil in a pan & add 1 tsp garlic paste, 1 tsp ginger paste & 1 fried onion.
- Add the gravy sprices, 1 tsp red chilli powder, 1 tsp kashmiri red chilli powder, 1/4 tsp turmeric powder, 1 tbsp coconut powder, 1 tbsp almond powder,1 tsp cumin powder, 2 tsp coriander powder, 3/4 tsp salt, 1 tsp crushed black pepper & 1 tsp cardamom powder.
- Fry the spices & onion well. Keep adding water every two minutes to prevent the spices from burning.
- This is done when the onions have dissolved, oil separate & when you scoop the sauce, it is like a paste.
- Add the yogurt.
- Blitz together tomatoes & cashews to form a paste.
- Add to the gravy.
- Cook for 6-7 minutes & add the kofta balls.
- Sprinkle on Garam masala, nutmeg powder & cardamom powder.
- Cover & let cook until the kofta balls are cooked through and the oil separates the gravy.
- Garnish with green chillies, coriander, kewra essence.
- Leave to steam on low flame for 5 minutes.
- Serve with rice or Naan.
Happy Foodieating.