SharePhaal is traditionally a hot, peppery gravy with either chicken or mutton.
Phaal is famous for being the hottest curry, hotter than its famous spicy cousin -the Vindaloo.
If you are fan of super hot curries (I know that there are plenty of people out there who are), then please give this a go!
A few days ago, my sister in law suggested that I make the same gravy with kheema koftas.I also decided to give it a try and was very pleased with the results:-))
I reserved a few of the koftas which I fried later on and they accompanied the phal perfectly:-))
Ingredients for the Koftas:
  • Minced meat(kheema)-250gms
  • Grated coconut-2tbsp
  • Roasted bangal gram dal(chutney dal)-1tbsp
  • Chopped onions-1tbsp
  • Ginger-1/2" chopped
  • Garlic-4cloves
  • Turmeric powder-1/2tsp
  • Green chillies-3(medium)
  • Dry Red chillies-2
  • Chopped Cilantro(corriander leaves)-1tbsp
  • Garam masala-1/2tsp
  • Salt-to taste

Wash kheema and strain well to remove water.
Grind all the ingredients together into a fine thick paste adding very few drops of water.
Make small balls of desired size(I like them to be a size smaller than a lemon).
Deep fry 1/3rd of the meat balls on medium flame till nice and brown.
Reserve the uncooked balls for the gravy.
Ingredients for the phaal:

  • Onions-2(medium)
  • Peppercorns-1 1/2tsp
  • Grated coconut-2tbsp
  • Ginger-garlic paste-1tbsp
  • Garam masala-1/2tsp
  • Tomatoes-1(big)
  • Red chilli powder-1tsp or to taste
  • Turmeric powder-1/2tsp
  • Kasoori methi-1tbsp(optional)
  • Salt -to taste
  • Oil

Peel and chop onions.
Roast onions in 1tsp oil till golden brown.Cool.
Grind all the ingredients together (in blue)to a thick paste adding very little water.
Heat 3tbsp oil in a pan. Add the ground paste,salt and saute well till the oil separates.
Add the red chilli powder and turmeric powder and saute.
Add water to get the gravy to the desired consistancy and boil for 2 mins.I like the gravy to be semi-thick.
Simmer flame and add the koftas(uncooked) and let them cook for about 10mins.
Check for salt.Add black pepper powder if you wish to make the gravy a little more hot.
Garnish with chopped cilantro.
Serve hot with steamed rice.Enjoyy!!


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14 comments:

    Fathima said...

    Kofta looks delicious!!!

  1. ... on February 24, 2010 at 9:45 AM  
  2. Cicily Antony said...

    Kofta's are yummy...very tempting pics...

  3. ... on February 24, 2010 at 12:59 PM  
  4. Priya said...

    Slurpppp!!! am hungry now...

  5. ... on February 24, 2010 at 1:39 PM  
  6. BeenaShylesh said...

    Kofta's are yummy....ummm mouth watering dear...

  7. ... on February 24, 2010 at 4:22 PM  
  8. Malar Gandhi said...

    Lovely kheema kofta curry, simply irresistable dish for me...I can finish this no time:) Perfect with rice and rotis...like ur step by step pictres, awesome work:)

  9. ... on February 24, 2010 at 6:07 PM  
  10. Cool Lassi(e) said...

    Wow. Meatballs look delicious. Love the bowl of comfort!

  11. ... on February 24, 2010 at 6:14 PM  
  12. Sarah Naveen said...

    SImply superb...yummy yumm

  13. ... on February 24, 2010 at 7:02 PM  
  14. Pavithra said...

    Oh wow... I can have that wonderful dinner...simply tempting.

  15. ... on February 24, 2010 at 7:33 PM  
  16. Ramya Vijaykumar said...

    I have had Kheema balls that Mom makes but never have had it in a gravy sounds very interesting and tempting too!!! Lovely gravy!!!

    http://memoryarchieved.blogspot.com

  17. ... on February 24, 2010 at 8:49 PM  
  18. Gulmohar said...

    Meatballs..so tempting ...yummm...Was wondering whether I'll have anything left for the gravy if I make this....:D

  19. ... on February 24, 2010 at 9:20 PM  
  20. Gita said...

    wow the curry looks super spicy and tasty...nice color :)

  21. ... on February 25, 2010 at 2:12 AM  
  22. Rahin said...

    this is mouth watering :)

  23. ... on February 25, 2010 at 7:39 AM  
  24. Vani said...

    That sure looks delicious!!

  25. ... on February 25, 2010 at 10:08 AM  
  26. Padhu said...

    Mouthwatering dish!

  27. ... on March 1, 2010 at 10:11 AM  
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