Kashmiri Kofta

Name: Kashmiri Kofta
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

22 ingredients

18 steps

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

Directions

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.