Mubarak Kofta Noodles
Published on 4th July 2024
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Ingredients
- 2 pcs Mi Urai Original
- 1 tbsp crushed garlic
- 1 pc onion, crushed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp curry powder
- 1 ½ tbsp tomato paste
- 500 ml fresh tomato juice, strained
- 2 tsp garam masala
- 150 ml milk
- 150 ml water
- 2 stalks coriander leaves, weeded
- 2 tsp sugar
- ½ tsp stock powder
- Salt, to taste
- 100 ml cooking cream
- 1 tbsp ghee
- For Meatballs:
- 1 pc onion, minced
- 1 large green chilli, steamed, deseeded and chopped
- 4 stalks coriander leaves, weeded and minced
- 1/2 tbsp crushed garlic
- 1/2 tsp grated ginger
- 1/2 kg minced beef
- 2 tbsp bread crumbs
- 1 tsp tomato paste
- 1 tsp lemon juice
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp curry powder
- ½ tsp chilli powder
- ½ tsp garam masala
- 1 tsp salt
- 1-2 tbsp ghee
Instructions
- 1. Cook Mi URAI according to instructions on pack. Set aside.
- 2. Make meatballs - Mix all meatballs ingredients except for ghee. Mix well, take 1 tbsp and round it into a ball.
- 3. Heat ghee, bake meatballs until cooked. Remove from heat and set aside.
- 4. Heat ghee, sauté garlic and onion until fragrant. Add cumin, coriander and curry powder. Stir well until aromatic.
- 5. Add tomato paste, mix well. Pour tomato juice and water while constantly stirred.
- 6. Season with sugar, stock powder, salt, garam masala and coriander leaves. Bring to a boil, pour milk and let it simmer.
- 7. Lower heat, pour cooking cream, stir well. Add cooked Mi URAI, mix thoroughly.
- 8. Remove from heat, serve with coriander leaves and meatballs.
- Servings : 2
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