Kashmiri Kofta Recipe

Name: Kashmiri Kofta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg mincemeat; 2 teaspoons salt; 1 teaspoon kashmiri chili powder; 1/2 teaspoon dry ginger powder; 1 teaspoon coriander powder; 3 tablespoons plain yogurt; 1 teaspoon cumin seed; 1 teaspoon garam masala; 2 tablespoons mustard oil; 1 inch ginger, ground; 2 tablespoons fresh coriander leaves, finely chopped; 100 g khoya (dried milk); 4 tablespoons gram flour; 2 1/2 cups plain yogurt (575ml); 4 tablespoons melted ghee or 4 tablespoons melted oil; 4 cloves; 4 large cardamoms; 1 teaspoon salt; 1 pinch asafoetida powder; 2 tablespoons milk; 4 pieces saffron, pounded and soaked in the milk; 1 teaspoon kewda essence

Servings: persons

1/2 kg mincemeat
2 teaspoons salt
1 teaspoon kashmiri chili powder
1/2 teaspoon dry ginger powder
1 teaspoon coriander powder
3 tablespoons plain yogurt
1 teaspoon cumin seed
1 teaspoon garam masala
2 tablespoons mustard oil
1 inch ginger, ground
2 tablespoons fresh coriander leaves, finely chopped
100 g khoya (dried milk)
4 tablespoons gram flour
2 1/2 cups plain yogurt (575ml)
4 tablespoons melted ghee or 4 tablespoons melted oil
4 cloves
4 large cardamoms
1 teaspoon salt
1 pinch asafoetida powder
2 tablespoons milk
4 pieces saffron, pounded and soaked in the milk
1 teaspoon kewda essence

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.
3
Add khoya and gram flour.
4
Knead well.
5
Heat ghee in a large heavy bottom pan.
6
Add asafoeida, cloves and cardamoms.
7
Add yoghurt and 1/2 cup of water and salt.
8
Reduce heat and allow it to simmer.
9
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.
10
Roll the dough with your palm over a metal plate.
11
Slip each kofta carefully into the pan.
12
Do not let any kofta stick to the bottom of the pan.
13
Add 2 tbsps. more water if the koftas start sticking to the pan.
14
Cook till koftas change colour.
15
Add 2 1/2 cups of water, kewda essence and saffron.
16
Cover and cook for 40 minutes.
17
When the gravy thickens remove them from the fire.
18
Sprinkle corriander leaves.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 kg mincemeat, 2 teaspoons salt, 1 teaspoon kashmiri chili powder, 1/2 teaspoon dry ginger powder, and more.

Yes, Kashmiri Kofta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kashmiri Kofta

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