I began to explore Pakistani flavors and find them to be quite different from those from Indian Mughlai food. This cuisine has flavors that are more subtle and usually use more dried sweet spice blends. This book is wonderful and give us the opportunity to sample this cuisine's authentic flavors in a non-intimidating way.
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Onion paste: 4 large red onions sliced thin. Fry in oil till light brown, light "birista". Cool, add 3-4 tablespoons water and grind to a fine paste. Should have 6-8 tablespoons paste. This is the most important step as all the flavors come from here. Koftas: 500 gym ground beef, low fat. 1 slice bread, soak in water and then squeeze dry and add to bowl with beef 4 tablespoons onion paste from above 1 tablespoon besan 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon Garamond masala 1-3 teaspoons red chili powder, or to taste Salt to taste 1 teaspoon ginger-garlic paste Small handful of fresh coriander leaves, chopped fine Small handful fresh mint leaves, chopped fine 2-3 green chilies, diced fine Mix all ingredients. Set aside for 1 hour. Do NOT cook. Curry: 2-3 tablespoons oil 3 tablespoons fried onion paste from above Red chili powder to taste 1 1/2 teaspoon Kashmiri chili powder 1/2 teaspoon turmeric 1 teaspoon cumin powder 1 teaspoon coriander powder 2-3 tablespoons water 3 teaspoons poppy seeds 1/2 cup yogurt 2-3 cups water Handful of mint leaves Add the oil, chili powders and onion paste and cook on medium till the oil releases, about 10 minutes. The curry should be bright red in color. Add the dry spices and water and cook again till oil releases, about 10 minutes, and the spices are fragrant. Add poppy seeds and cook for 2-3 minutes more. Add yogurt and mix well and cook till the oil releases, about 10 minutes. Add the water and bring to a simmer. Make small meatballs, about the size of a ping pong ball and slide into the simmering curry. Close and simmer gently for 30 minutes till the meatballs are cooked and the oil has separated. Serve with rice or naan bread.