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Tuesday, June 28, 2016

Mughlai Kofta | Meat balls cooked in rich Mughlai gravy

Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes


For Kofta:
  • 500 gms meat mince (beef/mutton)
  • 1 tbsp. ginger & garlic paste
  • 2 tbsp fried onion
  • 1 green chili chopped
  • 1/4 tsp garam masala powder
  • 2 slices of bread
  • 1 egg
  • Salt
  1. Add all the above ingredients into a chopper or mixer jar of the grinder and grind to a smooth dough. 
  2. Refrigerate the mince mixture for 1 hour. (till then you can prepare the gravy)
  3. Take 2 tbsp of mince mixture in wet hands, and give them the shape of your choice. (round or oval or cylindrical).
  4. Keep the shaped koftas ready, as they will be added directly into the gravy for further cooking.

Ingredients for gravy:

  • 1 large onion chopped
  • 1 cup yogurt
  • 1 tbsp ginger & garlic paste
  • 3 tbsp tomato puree
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1 tsp shahi jeera (caraway seeds)
  • 2 tbsp tomato puree
  • 1 tbsp lemon juice
  • 1/4 cup fried onion
  • 1/4 cup freshly grated coconut
  • 8 to 10 cashewnuts
  • 1/2 cup chopped fresh coriander leaves
  •  4 to 5 whole green chilies (as per your taste)
  • 5 tbsp of cooking oil
  • Salt to taste
  • Whole Spices:  1" cinnamon stick and 3 cardamom

  • Keep the koftas ready.
  • Mix 1 cup yogurt with 2 tbsp tomato puree.
  • Make a paste by grinding together: 1/2 cup fried onion, 1/4 cup coconut & cashewnuts

  1. Heat 5 tbsp or little more cooking oil in a wide sauce pan and add the whole spices. Then add 1 tsp shahi jeera and chopped onion. Fry till light golden.
  2. Add 1 tbsp ginger & garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and fry for few seconds. 
  3. Then add yogurt & tomato puree mixture, salt and mix well. Cover and cook on low flame for 5 to 10 minutes.
  4. When gravy starts boiling, slowly add koftas one by one without over crowding the gravy.
  5. Stir slightly by rotating the vessel (do not use spoon or ladle for stirring). Cover and cook on medium to low flame for 5 minutes.
  6. After 5 minutes add the coconut, cashewnut and fried onion paste along with whole green chilies, lemon juice and garam masala powder. Stir gently with ladle until everything is well combined. 
  7. Cover and cook for another 10 minutes on low flame. (the mince is ground so it cooks really fast)
  8. Garnish with chopped coriander leaves and serve hot with rice.

Step by step pictures

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