Kashmiri Kofta

Name: Kashmiri Kofta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.5 kg mincemeat; 2 tsp salt; 1 tsp kashmiri chili powder; 0.5 tsp dry ginger powder; 1 tsp coriander powder; 3 tbsp plain yogurt; 1 tsp cumin seed; 1 tsp garam masala; 2 tbsp mustard oil; 1 inch ginger; 2 tbsp fresh coriander leaves; 100 g khoya; 4 tbsp gram flour; 2.5 cup plain yogurt (575ml); 4 tbsp melted ghee; 4 large cardamoms; 1 tsp salt; 1 pinch asafoetida powder; 2 tbsp milk; 4 piece saffron; 1 tsp kewda essence

Gently simmered mincemeat, yogurt and khoya, warmed with chilli and ginger, South Asian meatballs.

1 hr 20 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
2
Combine in a bowl the minced meat and all the mixed ingredients well. Add khoya and gram flour.
3
Knead well. Heat ghee in a large heavy bottom pan. Add asafoeida, cloves and cardamoms. Add yoghurt and 1/2 cup of water and salt.
4
Reduce heat and allow it to simmer. Take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms) long and 3/4-inch thick.
5
Roll the dough with your palm over a metal plate. Slip each kofta carefully into the pan. Do not let any kofta stick to the bottom of the pan.
6
Add 2 tbsps. more water if the koftas start sticking to the pan. Cook till koftas change colour.
7
Add 2 1/2 cups of water, kewda essence and saffron. Cover and cook for 40 minutes. When the gravy thickens remove them from the fire. Sprinkle corriander leaves.
40 min