Kashmiri Kofta Recipe
Description: Dive into the flavors of India with this tantalizing Kashmiri Kofta recipe, brought to you by lovewithrecipes.com. Perfect for lunch or snacks, these aromatic koftas are infused with a blend of spices and served in a rich, creamy gravy.
- Cook Time: 1 hour
- Prep Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 tsp | Salt |
| 2 tsp | Kashmiri chili powder |
| 1 tsp | Ginger powder |
| 1/2 tsp | Coriander powder |
| 1 cup | Plain yogurt |
| 3 tsp | Cumin seeds |
| 1 tsp | Garam masala |
| 1 inch | Ginger |
| 1 bunch | Fresh coriander leaves |
| 2 tbsp | Gram flour |
| 1 cup | Khoya (dried whole milk) |
| 2 cups | Ghee |
| 4 | Cloves |
| 2 | Cardamoms |
| 1/4 tsp | Asafoetida powder |
| 1 cup | Milk |
| 1 pinch | Saffron |
| Few drops | Kewda essence |
Instructions:
-
Prepare the Spice Mix: In a bowl, mix together salt, Kashmiri chili powder, ginger powder, coriander powder, plain yogurt, cumin seeds, garam masala, and grated ginger. Set aside.
-
Combine Ingredients: In another bowl, combine minced meat, khoya, and gram flour. Mix well until all ingredients are evenly incorporated.
-
Knead the Mixture: Knead the mixture thoroughly to ensure the spices and other ingredients are well blended with the meat mixture.
-
Heat Ghee: Heat ghee in a large heavy-bottomed pan over medium heat.
-
Add Spices: Once the ghee is hot, add cloves, cardamoms, and asafoetida powder to the pan. Allow them to sizzle for a few seconds to release their flavors.
-
Add Yogurt Mixture: Pour the prepared yogurt-spice mixture into the pan. Stir well to combine with the ghee and spices.
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Simmer: Reduce the heat to low and let the mixture simmer gently. Add 1/2 cup of water and salt. Allow it to simmer for a few minutes.
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Shape the Koftas: Take a tablespoon of the mincemeat mixture and roll it into cylindrical shapes, about 2-3 inches long and 3/4-inch thick.
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Fry the Koftas: Roll each portion of the mixture between your palms to shape them into smooth koftas. Carefully slide each kofta into the simmering gravy.
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Prevent Sticking: Make sure none of the koftas stick to the bottom of the pan. If needed, add 2 tablespoons more water to the gravy to prevent sticking.
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Cook: Allow the koftas to cook until they change color and become firm.
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Add Liquid: Pour in 2 1/2 cups of water, along with milk, saffron, and a few drops of kewda essence. Cover the pan and let the koftas cook in the flavorful gravy for 40 minutes.
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Thicken the Gravy: Once the koftas are cooked through and the gravy has thickened to your liking, remove the pan from heat.
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Serve: Garnish the Kashmiri koftas with freshly chopped coriander leaves before serving.
Nutritional Information (Per Serving):
- Calories: 434.9
- Fat Content: 17.3g
- Saturated Fat: 8.3g
- Cholesterol: 36.8mg
- Sodium: 1246mg
- Carbohydrates: 65.3g
- Fiber: 1.4g
- Sugar: 46g
- Protein: 5.3g
Keywords: Poultry, Meat, Asian, Indian, Weeknight, Beginner Cook, Deep Fried, Stove Top, Less than 4 Hours, Easy
Enjoy the aromatic flavors of Kashmiri cuisine with these delectable koftas, perfect for any occasion! 🍽️✨
