Kashmiri Kofta

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
  • Combine in a bowl the minced meat and all the mixed ingredients well.
  • Add khoya and gram flour.
  • 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.
  • 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.
  • 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.
  • Add 2 tbsps. more water if the koftas start sticking to the pan.
  • Cook till koftas change colour.
  • 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.
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