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Kofta Nahari Chana Recipe

Kofta Nahari Chana Ingredients

For Nahari:

  • Kofta Nahari Chana Recipe
    Kofta Nahari Chana Recipe

    Beef (bong) 1 kg

  • Fennel, cumin, dry ginger (grind together) 1 tsp
  • Oil 1 cup
  • Salt to taste
  • Red chilies 2 tbsp
  • Turmeric 1 tsp
  • Flour 1/2 cup
  • Ginger/ garlic paste 1 tsp
  • Onion (big) 1
  • Cloves powder 8
  • Cardamom grind 6

For Kofta:

  • Beef (mince) 1/2 kg
  • Salt to taste
  • Red chilies per taste
  • Garam masala 1 tsp
  • Ginger powder 1 tsp
  • Green chilies (grinded) 1 tsp
  • Green coriander (thinly cut) 1 cup
  • Chana (bhuna, grind it) 1 tbsp
  • Khaskhas 1 tsp
  • Chana (white, boiled) 250 gms

How to make Kofta Nahari Chana

For Nahari:

  • In a pan heat oil then golden brown onion in it. .
  • Add ingredients of Nahari in this pan.
  • Again mix well and stir-fry.
  • Make paste of flour and fry it in a pan then add it in the above nahari pan.
  • Mix well, stir for few minutes, and add enough water to soak meat in it.
  • Then tightly cover the lid on pan and cook for several hours on medium heat.
  • When meat is tender and gravy thickens with good smell.
  • Simmer a little and put off flame. Nahari is ready.

For Kofta:

  • In beef mice add ingredients of koftas. .
  • Mix well and make round balls. Shallow fry them.
  • In Nahari pan put all the koftas.
  • Mix them gently with gravy and cook on low flame for 10 minutes.
  • Now add boiled canas in this Nahari pan, cook on low flame for 5-7 minutes.
  • Then put this pan on ‘Dum’. In another pan heat oil and brown ginger in it.
  • Pour this ginger in Nahari pan to give Tarka. Put off flame and garnish.
  • Nahari with green coriander leaves, green chilies and ginger. Serve with naan.

Prep Time: 15 Mins
Cook Time: 3 Hours
Serves: 6

Nahari Gosht Recipe


  • Lamb with bones, cut into small pieces 1 kg
  • Ghee 2 tbsp / 30 gm
  • Onion, sliced 1
  • Cinnamon (dalchini), 1” sticks 2
  • Bay leaves (tej patta) 2
  • Onion, chopped 1
  • Black cardamoms (badi elaichi) 3
  • Cloves (laung) 5
  • Coriander (dhaniya) powder 2 tsp / 3 gm
  • Red chilli powder 1 tsp / 2 gm
  • Turmeric (haldi) powder 1/2 tsp / 1 gm
  • Garlic (lasan) paste 21/2 tsp / 15 gm
  • Ginger (adrak paste) 2” piece
  • Salt to taste
  • Yoghurt (dahi), beaten 1 cup / 180 gm
  • Refined flour (maida) 1 tsp / 3 gm
  • Garam flour (besan) 2 tsp / 6 gm
  • Garam masala 1 tsp / 2 gm
  • Mace (javitri), powdered 1/2 tsp / 1 gm
  • Aniseed (saunf), powdered 1 tsp / 2 gm
  • Green cardamoms (choti elaichi), powdered 5
  • Saffron (kesar) a few srtands
  • Lemon (nimbu) juice 1 tbsp / 15 ml
  • Green coriander (hara dhaniya) 4 tbsp / 100 gm
  • Vetiver (kewda) essence (optional) 2 tsp / 10 ml


  • Heat the ghee in a pan; add the sliced onion, cinnamon sticks, and bay leaves; sauté over medium heat until golden brown. Add the lamb, chopped onion, black cardamoms, and cloves; cook till the liquid has evaporated. Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; sauté until the oil separates. Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
  • Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside. Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; sauté over low heat, stirring constantly until light brown.
  • Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil. Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes. Vetiver essence is added just before serving, but it is optional.
  • Garnish with green coriander and serve with tandoori roti or badshahi naan.

Preparation Time: 30 min
Cooking Time: 1 hour
Serves: 6

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