Recipestable

Tag: kofta

  • A Taste of Pakistan: Authentic Mutton Kofta Curry Recipe!

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Mutton Kofta Curry

    A very yummy full of flavors Mutton Kofta Curry recipe. The combination textures, and nutritional value makes Mutton Kofta Curry a popular dish that can be had as a complete meal. It’s a hearty Kofta that works just well in any course of meal. Give it a try!!

    Mutton Kofta Curry Recipe
    Photo: Mutton Kofta Curry Recipe
    Mutton Kofta Curry Recipe
    Photo: Mutton Kofta Curry Recipe

    This mutton kofta recipe is prepared with a mince meat blended with a herbs like coriander and curry leafs, spices and made into small lemon sized balls which are cooked in curry. It makes a great meal when served with zeera rice and kachumbar salad. Check it out the mutton kofta recipe here.

    Check it out the Mutton kofta Curry Recipe here!!

    Print Pin

    Mutton Kofta Curry

    A very yummy full of flavors Mutton Kofta Curry recipe. The combination textures, and nutritional value makes Mutton Kofta Curry a popular dish that can be had as a complete meal.
    Prep Time 30 minutes
    Cook Time 1 hour 20 minutes
    Total Time 2 hours
    Servings 8
    Author Bushrah @Recipestable

    Ingredients

    For Kofta (Meatballs)

    • 1 kg mutton mince keema
    • 2 onions finely chopped
    • 2 tablespoon roasted and grounded chickpeas
    • 1 egg lightly beaten
    • 1 teaspoon chopped ginger
    • 1 teaspoon green chili paste
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • Salt To Taste
    • Oil for frying

    For Kofta Curry

    • 2 onions thinly sliced
    • 1/4 cup oil or butter
    • 1 cup boiled and skinned tomatoes
    • 1 teaspoon ginger garlic paste
    • 2 tablespoon yogurt
    • 1/2 teaspoon red chili powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon coriander powder
    • 1/4 teaspoon garam masala powder
    • Salt To taste

    For Garnishing

    • 2 tablespoon fresh coriander leaves
    • 2 green chilies thinly sliced
    • boiled eggs optional

    Instructions

    To Make Koftas

    • Put all kofta ingredients in a food processor. Process until combined together.
    • Take it out in a bowl and shape into koftas (meatballs).
    • Put in a refrigerator for 2 hours or until firm or set.
    • Now heat oil in a deep pan and fry kofta’s for 8-10 minutes or until lightly browned.
    • Remove from the oil and Keep aside.

    To Make Kofta Curry

    • Heat 1/4 cup oil in a wok or skillet.
    • Saute onions until translucent.
    • Add ginger garlic paste and cook for few seconds.
    • Now add the rest of the curry ingredients with enough water to make a smooth gravy.
    • Bring to a boil. Cover and simmer for 30 minutes or until gravy is smooth and thickened.
    • Cook on high heat, add the fried koftas and 1 cup water.
    • Cover again and simmer for 40 minutes or until koftas are cooked inside.
    • Increase the flame and cook 5 minutes longer or until gravy is thickened.
    • Add boiled eggs.
    • Garnish with green chilies and coriander leaves. Mutton Kofta Curry is ready to eat. Enjoy!

    Notes

    Serving Suggestions:
    Serve with Naan, chapati or boiled rice.

    I have also posted Fish Kofta Curry and Kofta Palak which are another easiest & tastiest version of making kofta’s(meatballs). Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this Mutton Kofta Curry Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • The BEST Kofta Palak Recipe: Melt-in-Your-Mouth Meatballs in Creamy Spinach

    Kofta Palak

    Get an exciting taste with this Kofta Palak recipe that is prepared with combination of meat balls, spinach and fenugreek. Kofta Palak is perfect to serve at any occasion.

    Kofta Palak Recipe
    Photo: Kofta Palak Recipe

    Check it out the Kofta Palak Recipe here!!

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:1 hour[/one_fourth] [one_fourth]Servings:5 [/one_fourth] [one_fourth_last]Difficulty Level:Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Kofta (meatballs)

    • 1 kg mutton or chicken mince
    • 1 cup brown onion, crushed
    • 4 green chilies
    • 1 egg
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1/2 teaspoon coriander powder
    • 2 teaspoon cornflour
    • 1 teaspoon poppy seeds (khashkhask)
    • 1 teaspoon red chili
    • salt to taste
    • oil for frying

    For Palak Curry:

    • 1/2 kg spinach ( palak), boiled and chopped
    • 2 tablespoon dried fenugreek leaves (methi)
    • 2 onions, chopped
    • 2 tomatoes, chopped
    • 1/2 cup milk
    • 1/4 cup ghee or butter
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon coriander powder
    • 1/8 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • a pinch of garam masala powder
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a large bowl, mix together the kofta ingredients.

    Step 2

    Shape into small balls.

    Step 3

    Heat oil in a deep pan over medium heat.

    Step 4

    Fry koftas for 5-8 minutes or until they turn golden.

    Step 5

    Remove from the oil and absorb on kitchen paper.

    Step 6

    Keep warm.

    Step 7

    To Make Kofta Curry:

    Melt butter in a deep skillet or wok over medium heat.

    Step 8

    Saute onion in butter until transculant.

    Step 9

    Add ginger garlic paste and cook for 1 minute then add tomatoes, red chili, coriander powder, turmeric powder, cumin powder and salt.

    Step 10

    Add spinach, fenugreek leaves and 1 cup milk.

    Step 11

    Cover the skillet and cook on low heat for 40 minutes or until done.

    Step 12

    Remove the lid. Add koftas and cook on high heat for 20 minutes or until they cooked inside.

    Step 13

    Put on dum for few minutes the take it out in a dish. Kofta Palak is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve with rice, naan, or chapati.

    [/tab] [/tabs]
    If you like Kofta Palak Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Kofta Palak, do share with us and we would be glad to give it a try.

  • Recipe: Malai Kofta Curry

    Malai Kofta Recipe Image

    Ingredients:

    For the Kofta:

    • 1 1/2 lb. potatoes
    • 2 heaped tbsp each of crumbled paneer,
    • khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
    • 4-5 cashew nuts chopped
    • 1 tbsp raisins
    • 2-3 finely chopped green chillies
    • 1/4 tsp sugar
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp red-chilli powder
    • 1/2 tsp cardamom powder
    • Salt To Taste
    • 3 tbsp cooking oil/ghee(clarified butter)
    • Oil for frying the koftas

    For the gravy:

    • 2 medium onions,chopped
    • 3 flakes garlic,crushed
    • 1 inch ginger,crushed
    • 3 large tomatoes,pureed
    • 1 tsp red-chilli powder
    • 1/2 tsp garam masala powder
    • 1/2 tsp dhania(coriander) powder
    • 1/2 tsp cumin powder
    • 2 tsp powdered poppy seeds
    • 1/2 tsp sugar
    • 1 tbsp ground peanuts/cashew-nuts

    How to make Malai Kofta:

    • Boil the potatoes till tender.
    • Peel, mash and add salt to taste.
    • Keep aside.
    • Mix all the other ingredients for the kofta into a paste.
    • Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
    • Seal the edges and shape into stuffed rounds.
    • Deep fry each kofta till golden brown.
    • Drain and keep aside.
    • Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
    • Add the pureed tomatoes and the masala powders.
    • Add the sugar and the ground peanuts.
    • The gravy will begin to thicken.
    • You can also add some malai to thicken it some more.
    • Mix in some water if necessary.
    • When the gravy comes to a boil, add the koftas.
    • Heat through and serve the malai kofta.
    • Malai Kofta is ready to serve.
    • Enjoy!

    Note:

    In this malai kofta recipe , the koftas should be put in just before eating the dish or else they will turn soggy.

  • Palak Kofta Curry Recipe

    When you want to cook something special koftas always come in mind. There are so many different kinds of koftas and cooking recipes all over India and Pakistan.Here’s a very tasty Palak kofta curry recipe that goes great at lunch or dinner time. Children love palak kofta as kofta is their favorite dish and according to health palak is good so we can cont it as healthy dish. Those who don’t have to eat much oily or frying thing they can have baked kofta instead of fried one. Check it out the Palak Kofta Curry Recipe here!!

    Palak Kofta Curry Recipe
    Photo: Palak Kofta Curry Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Koftas:

    • 2 tbsp grated paneer
    • 1 cup palak leaves , washed & chopped
    • 1 cup of mashed boiled potatoes
    • 2 green chillies, finely chopped
    • 1 inch ginger piece, minced
    • salt to taste
    • 2 slices of bread

    For the Gravy:

    • 1 big bunch of spinach , washed-blanched and pureed
    • 2 big onions, blanch the onions and make a paste
    • 2 medium tomatoes ,blanch the tomatoes and make a paste
    • 1 tsp ginger garlic paste
    • 1/4 tsp garam masala powder
    • 1 tsp red chilli powder
    • 2 tbsp cashewnut paste
    • salt to taste
    • 2 tbsp ghee
    • 1 tsp shah zeera
    • Cream for garnish(optional)

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make Kofta: In a bowl add all kofta ingredient. Mix well until combine.

    Step 2

    Make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.

    Step 3

    To Make Gravy: Heat ghee in a cooking vessel and add the shah zeera and let them pop.

    Step 4

    Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesn’t burn.

    Step 5

    Add the ginger garlic paste and fry for another 2-3 minutes. Add red chilli powder and combine.

    Step 6

    Add the tomato puree and let it cook over slow fire till the ghee separates.

    Step 7

    Add the palak paste and the cashew nut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat.
    Stir once in a while.

    Step 8

    Lastly add the garam masala and mix well. Turn off heat.

    Step 9

    Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream . Palak Kofta Curry is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

  • Chicken Kofta In Walnut Gravy Recipe

    Chicken kofta curry may time to prepare but the end taste is absolutely worth it. This Chicken Kofta In Walnut Gravy Recipe  is a nice change from the usual style Kofta. Try it out this Chicken Kofta In Walnut Gravy recipe and don’t forget to leave a comment below.

    [one_third] Prep Time:1 hour[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken mince
    • 4 cup chicken stock
    • 4 green chillies
    • 2 medium onions
    • 1/2 cup walnuts, chopped
    • a pinch garam masala powder
    • 2 green cardamoms
    • 2 tablespoon fresh cream
    • 2 tablespoon tomato paste
    • 1 tablespoon oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, mix together the chicken mince, red chilli powder, cumin powder, garam masala powder and salt.

    Step 2

    Divide mixture into equal portions.

    Step 3

    Now roll each portion into a ball.

    Step 4

    Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.

    Step 5

    Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated. Set aside.

    Step 6

    Wash and cut green chilies. Boil walnuts and then grind in to a fine paste.

    Step 7

    Take off and boil onions, remove and grind to a paste.

    Step 8

    Heat up oil in a skillet or wok. Add boiled onion paste. Cook and stir until oil begins to separate.

    Step 9

    Now add ginger, garlic paste and green chillies. Cook and stir for a moment. Add tomato paste.

    Step 10

    Bring to a boil. Stir in the walnut paste.

    Step 11

    Lower the heat, mix in fresh cream, stirring continuously.

    Step 12

    Put koftas into the skillet. Bring to a boil and adjust seasoning.
    Cook for 10 minutes or until sauce is thickened.

    Step 13

    Take it out in a dish. Chicken Kofta In walnut Gravy is ready to serve.

    [/tab] [tab]

    • Serve with rice or paratha.

    [/tab] [/tabs]

  • Recipe: Chicken Kofta With Palak

    Prep Time: 2 hours 20 minutes

    Cook Time: 40 minutes

     Servings: 5

    Ingredients

    For Kofta:

    • 500 gm boneless chicken
    • 1 cup fried onion, golden brown
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 egg, lightly beaten
    • 1/2 tsp hot spices powder
    • 1/2 tsp salt

    For Gravy:

    • 1 kg spinach, boiled & chopped
    • 4 tbsp fenugreek, dried
    • 1 cup onion, finely chopped
    • 1/2 cup oil
    • 1/2 cup plain yogurt
    • 10 green chilies, thinly sliced
    • 1 tsp coriander powder
    • 1 tsp cumin seeds, roasted
    • 2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp salt

     

    Directions:

    For Koftas:

    1. Place boneless chicken and fried onion in a chopper.
    2. Finely chopped until well combined.
    3. Put into a bowl, add salt, ginger garlic paste, hot spices powder.
    4. Pour beaten egg to the chopped mixture.
    5. Mix well and form small balls out of the mixture.
    6. Refrigerate for 2 hours or until set.

    For Gravy:

    1. Heat oil in a deep pan or skillet.
    2. Fry chopped onions for 2-3 minutes then add ginger garlic paste.
    3. Cook for 30 seconds.
    4. Now add red chili powder, turmeric powder, coriander powder, cumin seeds, salt, fenugreek and plain yogurt.
    5. Cook and stir well.
    6. When oil separated from gravy, then place koftas in it.
    7. Turn heat to low and cook for 10 minutes.
    8. Now add boiled spinach.
    9. Cover and cook on low flame for 30 minutes.
    10. Add green chilies.
    11. Take it out in a serving bowl.
    12. Delicious Chicken Kofta With Palak is ready to serve.

    Serving Suggestions:

    • Serve with Boiled Rice.

     

  • Kofta Biryani Recipe (Meatball Biryani)

    Kofta Biryani (Meatball Biryani)

    If you are looking for a variety in Biryani, you have come to the right place. Kofta biryani is a bit contemporary food item I would say. It is served as a main dish, and the meat balls or “koftas” are layered with the biryani rice to make a sumptuous combination. You can make the Koftas in Kofta Biryani with chicken, lamb or beef.

    Kofta Biryani( Meatball Biryani)
    Photo: Kofta Biryani( Meatball Biryani)

    Today I am sharing with you a new recipe, Keema Kofta Biryani recipe. Instead of always making koftas in curry, I thought i will just use them in Biryani.

    Kofta Biryani( Meatball Biryani)
    Photo: Kofta Biryani( Meatball Biryani)
    Kofta Biryani( Meatball Biryani)
    Photo: Kofta Biryani( Meatball Biryani)
    ofta Biryani( Meatball Biryani) recipe
    Photo: Kofta Biryani( Meatball Biryani)

    Serve this delicious, hearty dish with a green salad and raita of your choice. Try this  Kofta Biryani Recipe, and don’t forget to share your experience with us.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For the Koftas:

    • 750 gm minced meat ( keema)
    • 250 gm red onions
    • 50 gm ginger Root
    • 50 gm garlic Flakes
    • 10 hot Green Chillies
    • 1 small bunch fresh coriander leaves
    • 15 sprigs fresh mint
    • 3 raw eggs
    • salt to taste
    • Oil for deep frying

    For The Curry:

    • 200 gms red onions
    • 100 gm Plain Yogurt
    • 1 teaspoon Garam masala
    • 2 teaspoon red chili powder
    • 1 teaspoon turmeric powder
    • Salt to taste
    • 3 tbsp cooking oil

    For Rice:

    • 500 gm basmati rice
    • 2 inch cinnamon bark
    • 2 black cardamoms
    • 5 whole cloves
    • 10-15 whole black pepper corns
    • 1-1/2 teaspoon carraway seeds
    • 2-3 bay leaves
    • 2 tablespoon ghee or butter
    • 1 teaspoon salt
    • Water for cooking Rice
    • 2 tablespoon saffron threads
    • 3 tablespoon plain milk

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    For Rice: Pick and wash Rice clean. Soak in the water. Tie up all the spices in a thin Muslin cloth in a bundle. Add the Spices bundle to the Rice.

    Step 2

    For Koftas: Wash the Keema clean and drain all the water from it. Grind drained Keema with the Salt, red onions , ginger-garlic paste, green chilies, coriander and mint leaves to coarse paste. Whisk the eggs until smooth and blend in with the meat mixture. Shape into small even sized balls.

    Step 3

    For Curry: Grind the red onion and yogurt together to a fine paste. Keep all the other Ingredients ready.

    Step 4

    Heat the Oil and when hot deep fry the balls for 10-15 minutes or until golden brown. Drain on paper towels to remove excess Oil.

    Step 5

    Boil the soaked rice with salt and ghee in the same water it is soaked in till half cooked.

    Step 6

    Drain in a colander to remove the gruel. Sprinkle with Saffron thread milk to season all the rice and set aside till needed.

    Step 7

    Heat oil in a wok and fry the onion-yogurt paste on medium heat until well browned. The oil should show at the edges.

    Step 8

    Lower flame and add the turmeric powder and fry for a minute. Add red chili and garam masala powders and fry for 2 minutes more till the aromas waft up.

    Step 9

    Add just sufficient salt for the curry and stir in the Koftas. Add 1-1/2 cups of water and cook covered on low flame until most of the water is absorbed and a thick Curry is formed.

    Step 10

    Take a heavy bottomed Pan with a tight fitting lid. Lay half the saffron seasoned rice at the bottom. Place the Kofta Curry over 6th rice and layer with the remaining Rice.

    Step 11

    Preheat the oven at 180 degree C. Pour 2 cups of Plain Milk over the Layered Rice. Cover with the tight-fitting lid. and bake for 30minutes in the pre-heated oven until cooked through.

    Step 12

    Just before serving stir lightly to break the layers gently. Arrange the Koftas on top and layer the remaining Rice over the Koftas. Keema Kofta Biryani is ready to serve.

    [/tab] [tab]

    • Serve with Cucumber Raita.

    [/tab] [/tabs]

  • Party Appetizer Showstopper: Green Onion Kofta Recipe

    This Green Onion Kofta Recipe is fast, easy and most importantly delicious. Check it out the Green Onion Kofta Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 250 gm chicken mince
    • 4 tbsp green onion, finely chopped
    • 1 egg, lightly beaten
    • 1 tbsp ginger paste
    • 2 tbsp cornflour
    • 1 tbsp soy sauce
    • 1/4 tsp black pepper
    • salt to taste
    • 1 cup bread crumbs
    • Oil for Deep Frying

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken mince and green onions in a mixing bowl.

    Step 2

    Then add egg, ginger paste, cornflour, soy sauce, black pepper and salt. Mix until well combined.

    Step 3

    Make small balls out of this mixture.

    Step 4

    Place bread crumbs in a shallow dish. Roll balls in it and set aside.

    Step 5

    Heat oil in a deep pan over medium heat. Deep fry Balls over medium heat for 8-10 minutes or until golden brown.

    Step 6

    Remove from the oil and drain on paper towel. Green Onion Kofta are ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with Tomato Ketchup.

    [/tab] [/tabs]

  • One-Pan Wonder: Fish Kofta Curry Recipe (Minimal Cleanup!)

    Everyone loves kofta curry, so here is a Fish Kofta Curry recipe that will really get your mouth watering; completely fresh and spicy they are brilliant! Try this Fish Kofta Curry recipe that goes perfect as a side dish, serve with green chutney !!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg white fleshed fish
    • 250 gms tomatoes blanched & diced
    • 2 tbsp beaten curd
    • 1 inch piece ginger
    • 6 flakes garlic
    • 2 cloves
    • 1/2 tsp turmeric powder
    • small piece cinnamon bark
    • 1 tsp garam masala powder
    • 2 cardamom
    • 1 onion
    • few mint leaves
    • 1 slice bread soaked & squeezed dry
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 8 green chillies
    • small bunch coriander leaves
    • 1 tsp chilli powder
    • 3 tbsp oil
    • oil to fry
    • Salt To Taste

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Boil the fish and remove the bones nicely.

    Step 2

    Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.

    Step 3

    Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.

    Step 4

    Drain and set aside.

    Step 5

    Pound together the remaining spices to a fine powder.

    Step 6

    Grind onion, ginger and garlic to a paste.

    Step 7

    Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.

    Step 8

    Put in spices and fry for a couple of seconds, then put in tomatoes and curd. Cook till the ghee floats to the top.

    Step 9

    Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries.

    Step 10

    Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.

    Step 11

    Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.

    Step 12

    Put in the fish balls and simmer for 5 more minutes.

    Step 13

    Take it out in a dish. Garnished with coriander leaves. Fish Kofta Curry is ready to serve.

    [/tab] [tab]

    • Serve with naan or boiled rice.

    [/tab] [/tabs]

  • Recipe: Badami Kofta Curry

    Badami Kofta Curry

    The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad.

    Prep Time: 1 hour

    Cook Time: 50 minutes

     Servings: 6

    Ingredients

    • 1/2 kg ground meat
    • 1 onion
    • 4 garlic cloves
    • 4 green chilies
    • 1 inch piece of ginger
    • 1/4 bunch of coriander leaves
    • 1/4 bunch of mint leaves
    • salt to taste

    Ingredients for gravy:

    • 1 onion, chopped
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 2 boiled tomatoes
    • 250 gm plain yogurt
    • 25 gm almonds, crushed
    • 1 tsp coriander powder
    • 1-1/2 tsp cumin powder
    • 1 tsp turmeric powder
    • 1 tsp red chili powder
    • salt to taste
    • all spice to taste
    • 1/4 cup cooking oil
    • 1-1/2 cup water
    • 1/4 bunch fresh coriander leaves

     

    Directions:

    1. Place all kofta ingredients in a food processor.
    2. Process until well combined.
    3. Take the mixture out in a bowl.
    4. Boil almonds in water then peel.
    5. Make small balls of kofta mixture.
    6. Then place an almond in the middle of each ball.
    7. Place in a refrigerator for 40 minutes or until set.
    8. Heat oil in a pan or wok.
    9. Fry chopped onions in hot oil for 3-4 minutes.
    10. Then add ginger garlic paste and cook for another 2 minutes.
    11. Add all spices, turmeric powder, cumin, coriander powder, red chili and salt.
    12. Also add ½ cup water.
    13. Cover the pan with a lid and cook on low flame 5 minutes.
    14. Put boiled tomatoes, yogurt, boiled almonds in a blender.
    15. Blend and make a smooth paste.
    16. Add this paste in the gravy.
    17. Also add ½ cup more water.
    18. Bring to a boil and carefully place prepared kofta balls in it.
    19. Again cover and cook for 15-20 minutes or until meat is cooked thorough.
    20. Uncover and stir well.
    21. Garnish with coriander leaves.
    22. Delicious Badami kofta are ready to serve.

    Serving Suggestions:

    •  Enjoy with Roghni Naan.

  • The Best Kofta Kebab Recipe Ever: Tender & Perfectly Seasoned!

    This kofta kebab recipe is sure to please a crowd which is so easy to make and packed full of flavour. Seasoned minced lamb is formed into sausages around skewers and grilled on the barbecue. Check it out the kofta kebab recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 7 

    Ingredients

    • 4 cloves garlic, minced
    • 1 tsp kosher salt
    • 1 pound ground lamb
    • 3 tbs grated onion
    • 3 tbsp chopped fresh parsley
    • 1 tbsp ground coriander
    • 1 tsp ground cumin
    • 1/2 tbsp ground cinnamon
    • 1/2 tsp ground allspice
    • 1/4 tsp cayenne pepper
    • 1/4 tsp ground ginger
    • 1/4 tsp ground black pepper
    • 28 bamboo skewers, soaked in water for 30 minutes

     

    Directions:

    Step 1

    Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board.

    Step 2

    Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.

    Step 3

    Form the mixture into 28 balls.

    Step 4

    Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers.

    Step 5

    Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

    Step 6

    Preheat an outdoor grill for medium heat, and lightly oil grate.

    Step 7

    Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. Kofta Kebab is ready to serve.

     

    • Serve with mint chutney.

     

  • Melt-in-Your-Mouth Meatballs: The Perfect Kashmiri Kofta Curry Recipe!

    Kashmiri Kofta Curry_ An awesome delicacy of Kashmiri cuisine Kofta Curry.  The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad. Check it out the Kashmiri Kofta Curry recipe here!!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 750 gms lean minced mutton
    • 3 green chillies, finely chopped and seeds removed
    • 3 tbsp plain yogurt
    • 1 tsp ground ginger
    • 1/2 tsp ground coriander
    • 1 tsp chilli powder, or to taste
    • 2 tsp garam masala
    • 120 gm ghee
    • 1 tsp sugar
    • 1 tbsp milk powder
    • 1 cup  warm water
    • 1 tsp black pepper
    • 1/2 tsp ground cardamom

    [/tab] [tab]

    Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Combine minced mutton in a bowl with chillies, 1 tbsp yogurt, ginger, coriander, chilli powder, 1 tsp garam masala and 30 gms ghee. Mix thoroughly and shape into small meatballs (koftas).

    Step 2

    Heat the rest of the ghee in a sauce pan. Add the sugar, milk powder, remaining yogurt and garam masala, stir over heat for 1 minute.

    Step 3

    Add 1 /2 cup warm water and the meat koftas. Simmer until the water has evaporated, turn the koftas and add another 1 /2 cup of warm water.

    Step 4

    Simmer until water has evaporated. Sprinkle with pepper and the ground cardamom.

    Step 5

    Dish it out. Kashmiri Kofta Curry is ready to serve. ENJOY!!
    [/tab] [tab]

    • Serve with chapati, or rice.

    [/tab] [/tabs]

  • Egg Kofta Recipe

    Try this delicious Egg Kofta recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 eggs
    • 1-2 slices bread, crumbled
    • 2 tsp ghee
    • 1 green chilli, finely chopped
    • 1 tsp minced onion
    • Salt to taste

    For the sauce:

    • 1 tbsp butter or ghee
    • 1 small onion, chopped
    • 1 lb ripe tomatoes, skinned
    • 2 tsp coriander leaves, chopped
    • 1/2 tsp garam masala
    • 1 tsp chilli powder

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
    Step 1

    Hard-boil eggs. shell and set aside.

    Step 2

    Soak the bread in the cold water until soft then drain and squeeze out any liquid.

    Step 3

    Slice the eggs lengthwise and remove the yolks.

    Step 4

    Mash the egg yolks into the bread and ghee. Stir in the chilli, onion and salt.

    Step 5

    Heap the mixture into the halved egg whites and place in a flat flameproof dish.

    Step 6

    TO Make CURRY:Melt the butter and fry the onion until soft but not browned. Stir in the remaining ingredients and simmer fro 10 minutes until tender.

    Step 7

    Pour the sauce over the eggs, cover and cook in a preheated oven at 180 deg C for about 20 minutes until the sauce is hot.

    Step 8 

    Take it out in the serving platter. Egg Kofta is ready to serve.

    [/tab] [tab]

    • Serve with hot chapati.

    [/tab] [/tabs]

  • Green Chili kofta Recipe

    Try this Green Chili kofta recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Kofta:

    • 500 gm chicken mince
    • 12 hot green chili, with green stem
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp bread crumbs
    • 1/4 tsp black pepper
    • salt to taste

    For Gravy:

    • 1 onion, blended
    • 1/4 cup oil
    • 1 cup tomatoes
    • 1 tsp tomato paste
    • 1/4 tsp red chili powder
    • 1/4 tsp black pepper
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 1 cup water

    For Garnishing:

    • 2 tbsp mint leaves, finely chopped
    • 2 tbsp fresh coriander leaves, finely chopped

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash green chilies and drain. Set aside.

    Step 2

    Place chicken mince in large mixing bowl. Add ginger garlic paste, bread crumbs, black pepper and salt. Mix well.

    Step 3

    Take ball size chicken mince and cover the green chili leaving the green stems. Cover and leave it for 30-40 minutes or until set.

    Step 4

    Heat oil in a cooking pot and fry prepared koftas for 5-8 minutes or until brown on all sides. Then remove from oil and set aside.

    Step 5

    Blend tomatoes with red chili powder and tomato paste.

    Step 6

    In the remaining oil add Onion, tomato blend, black pepper and salt. Cook for 5 minutes then add water. Bring to a boil, put fried koftas in it.

    Step 7

    Let it simmer for 20 minutes or until chicken is tender and gravy is slightly thick. Take it out in a serving bowl.

    Step 8
    Garnish with mint and coriander leaves. Green Chili kofta is ready to serve.

    [/tab] [tab]

    • Serve with Boiled rice or naan.

    [/tab] [/tabs]

  • Nargisi Kabab Recipe

    Nargisi kabab is egg covered with minced meat. I would say it is mince kabab with an egg filling. This dish sounds exotic and tastes it too. Add it to a dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisi Kabab is fairly simple to make. Check it out the Nargisi Kabab Recipe here!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg minced meat
    • 2 medium onions, cut into large pieces
    • 1/2 cup curd
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chilli powder
    • 1 tsp garam masala
    • 1/4 tsp turmeric powder
    • 1 tbsp soy sauce
    • Salt as per taste
    • 1 tbsp vinegar
    • 1/4 cup

    For Filling:

    • 4 boiled eggs, finely chopped
    • 1 cup coriander leaves, finely chopped
    • 1 cup mint leaves, finely chopped
    • 2 or 3 green chilies finely chopped
    • 1 tsp. chat masala

    For Frying:

    • 1/4 cup besan
    • 2 eggs
    • 1/4 tsp salt
    • 1/4 tsp turmeric powder

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cook onions in oil until light brown Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.

    Step 2

    Add mince meat to it and cook for 3 minutes.

    Step 3

    Add 1/2 cup of water in it and cook until the meat is tender and
    water has completely absorbed.

    Step 4

    Remove from heat and put aside to become cool.

    Step 5

    Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.

    Step 6

    Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.

    Step 7

    Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the center of your palm.
    Shape it into a smooth ball and then flatten it.

    Step 8

    Place 1 tbsp. of stuffing in the center. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.

    Step 9

    Stir the eggs and crumbs tougher with a fork.

    Step 10

    Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once. Remove from frying pan carefully. Nargisi Kabab is ready to serve.

    [/tab] [tab]

    • Serve hot with chutney.

    [/tab] [/tabs]

  • Chicken Kandhari Kofta Recipe

    Chicken-kandhari-kofta-Recipe-Image
    Chicken kandhari kofta Recipe

    Ingredients:

    • 1/2 kg chicken mince
    • 1/2 tsp cinnamon powder
    • Salt to taste
    • 3 tbsp Oil
    • 2 onions, ground to paste
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chilli powder
    • 1 tbsp coriander powder
    • 1/2 cup tomato puree
    • 2/3 cup cashew-nut paste
    • 1/2 tsp garam masala powder
    • 1/2 cup fresh cream

    How to make Chicken Kandhari Kofta:

    • Mix chicken mince with cinnamon powder and one tsp salt.
    • Divide into equal-sized portions (approx 10) and shape into koftas (balls).
    • Keep aside.
    • Heat oil in a pan, add onion paste and cook till it turns pink.
    • Add ginger-garlic paste and fry for a minute.
    • Add red chilli powder and coriander powder.
    • Now, stir in tomato puree and cashew-nut  paste dissolved in some water.
    • Cook for five minutes on high, stirring constantly.
    • Add one and half cups of water, bring to a boil.
    • Add chicken koftas, cover and cook for ten minutes, stirring now and then.
    • Add garam masala powder and check seasoning.
    • Simmer for three minutes.
    • Add fresh cream, stir well.
    • Chicken Kandhari Kofta is ready to serve.
    • Serve with naan or boiled rice.