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Kashmiri Koftas Recipe
Soft kofta pieces made out of minced mutton and masalas, cooked in a curry robust with flavors of cardamoms, garam masala, curd and ginger-garlic paste.
- Total Cook Time 30 mins
- Prep Time 15 mins
- Cook Time 15 mins
- Recipe Servings2
- Intermediate
Ingredients of Kashmiri Koftas
- For Keema Mixture:
- 200 gm finely ground mutton keema
- 3-4 tsp coriander leaves - chopped
- 1/2 tsp dry ginger powder
- 1/4 tsp garam masala powder
- 1/2 tsp saunf powder
- 2 tsp oil
- For the Kofta Curry:
- 5 Tbsp mustard oil
- 1/4 tsp sabut jeera
- 3 tsp saunt paste
- 1 tsp ginger-garlic paste
- 6-7 Tbsp curd
- 1-2 Tbsp tomato puree
- 1 tsp saunf powder
- 1/4 tsp garam masala powder
- 2-3 whole green cardamoms
- 1 tsp red chilli powder
- 1/4 tsp jeera powder
- 1/2 tsp dhania powder
- 1/4 tsp haldi powder
- Salt - to taste
- 2-3 tsp coriander leaves - chopped
- 1/2 bowl water
How to Make Kashmiri Koftas
HideShow MediaFor the keema mixture:
1.
Add all the ingredients for the keema mixture while grinding the mutton or mix the ingredients with keema after it is ground.
2.
Make long kofta pieces from the keema and keep aside.
For kofta curry:
1.
Heat oil in a vessel and add jeera to it.
2.
Stir well. Reduce the fire and add ginger-garlic paste and curd.
3.
Continue to stir till the curd starts boiling.
4.
Mix in the tomato puree.
5.
Add all the powdered masalas, cardamoms and salt.
6.
Stir well and add the coriander leaves.
7.
Add water and let it boil.
8.
Mix in the kofta pieces. Cover and cook for about 20-30 minutes.
9.
Serve hot with rice.