Ingrédients
Kefta0.5 kg- Potatoes2 pieces
Ail3 cloves
Oignon1 small size- Colored Bell Pepper1 piece
- Tomatoes2 pieces
- Hot Water2 cups
Cube Maggi1 cube
Persil1 tablespoon
Coriandre fraîche1 tablespoon
Épices0
Ketchup2 tablespoons
Gingembre frais0
Farine1 tablespoon
Mesures
- 1
First, cut the potatoes into large cubes.
5 minutesMatériel requis:
Couteau
Planche à découper - 2
Sauté the onion with a pinch of spices, then add the potatoes, garlic slices, coriander, and parsley.
5 minutesMatériel requis:🍳Pot - 3
Stir them for a minute with the onion, then add water and the Maggi cube, cover the pot, and let them boil for 10 minutes until the potatoes are slightly tender.
10 minutes - 4
Next, add the tomatoes and the chopped bell pepper to the potatoes along with the tomato paste, and let them simmer on low heat for 10 minutes.
10 minutes - 5
Shape the kofta into medium-sized balls, fry them in oil, and set them aside.
5 minutes - 6
Once the tomatoes boil with the potatoes, add the kofta balls, a pinch of spices, and ginger, and let them boil for half an hour until the kofta is cooked.
30 minutes - 7
Finally, add the flour mixture and bring it to a boil with the remaining ingredients until it thickens.
5 minutes
Faits nutritionnels
Keftapour 100gAilpour 100gOignonpour 100gCube Maggipour 100gPersilpour 100gCoriandre fraîchepour 100gÉpicespour 100gKetchuppour 100gGingembre fraispour 100gFarinepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.