Kashmiri Style Rista Recipe – Mutton Kofta Curry
Indulge in the rich and aromatic flavors of Kashmiri cuisine with this delightful Kashmiri Style Rista. This traditional mutton kofta curry features succulent meatballs infused with aromatic spices, simmered in a flavorful gravy. Perfect for a cozy family lunch or a special occasion, this dish is sure to impress. Serve it with soft kulchas or fragrant jeera pulao for a complete and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton Kheema | 150 grams |
| Onion (sliced) | 2 medium |
| Green Chilli | 2 |
| Garlic | 7 cloves (4 for kofta, 3 for curry) |
| Ginger | 2 inches (1 for kofta, 1 for curry) |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Salt | To taste |
| Tomato (chopped) | 1 medium |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Oil | As needed (for frying) |
| Water | As needed (for curry) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 kcal |
| Protein | Approximately 24 g |
| Carbohydrates | Approximately 16 g |
| Fat | Approximately 20 g |
| Fiber | Approximately 2 g |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Total Time | 70 minutes |
| Servings | 4 |
Instructions
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Prepare the Meatballs: Begin by heating a little oil in a pan, then add the sliced onions for the meatballs. Sauté them until they turn a rich brown, ensuring to stir occasionally to avoid burning. Once browned, transfer them to a bowl and set aside.
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Make the Kofta Mixture: In a mixer grinder, combine the green chillies, 4 cloves of garlic, 1-inch piece of ginger, cardamom seeds, cloves, cinnamon stick, and fennel seeds. Grind these ingredients together until you achieve a coarse mixture. Next, add the mutton kheema to the ground spice mix and blend until it becomes a smooth paste.
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Combine and Shape: Mix the ground kheema mixture with the sautéed onions in the bowl. Sprinkle salt to taste and combine well. Shape this mixture into medium-sized balls, ensuring they are compact and uniform.
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Cook the Meatballs: Heat a kuzhi paniyaram pan or a non-stick skillet with oil over medium heat. Once hot, gently place the meatballs in each cavity (or in the skillet) and cook them evenly until they turn a beautiful golden brown on all sides. This should take around 8-10 minutes. Once done, remove and set them aside.
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Prepare the Curry: For the curry, grind the remaining garlic, ginger, cumin seeds, tomatoes, and the additional green chilli into a smooth paste.
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Sauté the Base: In a kadai (wok) or a deep pan, heat a few tablespoons of oil over medium heat. Add the sliced onions and sauté until they become light brown.
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Add Tomato Mixture: Pour in the smooth tomato paste and sauté it well until the raw smell dissipates. This step usually takes around 5-7 minutes.
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Season the Curry: Add salt, red chilli powder, and turmeric powder to the mixture. Stir well and cook for another 10 minutes, allowing the spices to blend beautifully.
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Simmer the Dish: Pour in enough water to achieve your desired curry consistency and bring it to a boil. Gently add the cooked meatballs into the simmering gravy. Allow everything to simmer together for about 15 minutes, letting the koftas absorb the flavors of the curry.
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Serve Hot: Once done, remove from heat and serve the Kashmiri Style Rista hot, garnished with fresh coriander if desired. Pair it with warm kulchas or jeera pulao to enjoy a truly delightful meal.
This Kashmiri Style Rista is a celebration of rich flavors and hearty ingredients, perfect for any occasion. Enjoy the warmth of homemade food with this recipe, which encapsulates the essence of Kashmiri hospitality and culinary tradition. Happy cooking!
