You are here


Madhuri.Dixit's picture
Machh has a luscious taste. Machh gets its taste from mutton keema cooked with garam masala and spices. Machh is served as main dish in special occasion.
  Aniseed powder 1 Teaspoon
  Aniseed powder 2 Teaspoon
  Asafoetida 1 Teaspoon
  Chili powder 1 Teaspoon
  Cloves 3
  Garam masala powder 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Dry ginger powder 1 Teaspoon
  Ghee 1 Tablespoon
  Mustard oil 1 Tablespoon
  Mustard oil 1⁄2 Cup (8 tbs)
  Mutton kheema 1 Kilogram
  Oil 1 Teaspoon (For Greasing Hands)
  Red chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Yoghurt 1 Tablespoon
  Yoghurt 1⁄2 Cup (8 tbs)

Mix together and knead all the ingredients mentioned above in part I.
Divide into 30 to 40 equal portions.
After greasing the right hand palm, shape each ball into a kofta which should be about 3" long and cylindrical in shape and round at the ends.
Take a deep kadhai.
Heat the oil in the kadhai to smoking point.
Add cloves, cumin seeds and asafoetida as mentioned in part II.
Reduce the heat.
Add chilli powder, turmeric powder and 1/4 cup of water.
Go on stirring till oil begins to separate.
Add half a cup of well beaten yoghurt and continue stirring till the yoghurt blends into the gravy.
Now add half a litre of water, ginger powder, aniseed powder and salt.
Stir and mix well.
Place all the koftas, one by one, gently in the vessel and continue to cook on low heat for 15 mins to half and hour, till most of the water disappears and the gravy thickens and oil begins to separate again.
Add ghee and the garam masala powder and mix by holding the kadhai with a pair of tongs or cloth and start swirling it around.
Machh is ready to be served.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)
Maach Recipe