KASHMIRI KOFTA
Make and share this Kashmiri Kofta recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 434.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 36.8, Sodium 1246, Carbohydrate 65.3, Fiber 1.4, Sugar 46, Protein 5.3
MALAI KOFTA
These vegetarian kofta (balls) are made up of mashed potatoes that are stuffed with a rich paneer-nut-dried fruit filling, then fried and served in a velvety cashew and malai (heavy cream) sauce. Wildly popular with both adults and children, it's definitely something you make for a special occasion or a special person. A North Indian dish with roots in Mughlai cuisine, malai kofta is served in Punjabi restaurants all over the world. It goes wonderfully with naan or long-grain basmati rice.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the kofta: Combine the mashed potatoes, cilantro, chiles, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Knead the mixture until thoroughly combined. Taste and adjust the seasoning, then set aside.
- Put the paneer in a food processor and pulse until crumbly. Add the nuts and dried fruit and pulse until the fruit is coarsely chopped and the nuts are broken into small pieces. (If the paneer is not salted, add a pinch of salt.) Transfer the paneer mixture to a small bowl.
- Form the mashed potato mixture into 8 equal balls. (A kitchen scale isn't necessary, but is helpful.) Form the paneer mixture into 8 equal balls. They don't have to be perfectly shaped, but it is much easier to stuff the potato balls when the paneer mixture has been squished into little balls.
- Hold a potato ball in the palm of your hand. Make an indentation with your thumb. Place a paneer ball into the concave hollow and push it in gently. Pinch the potato mixture around it and roll the potato ball in your palm to make a nice round shape. Repeat with the remaining potato and paneer balls. If the potato mixture is sticking to your hands and preventing you from rolling a smooth ball, dampen the palms of your hands with a little room-temperature water and continue rolling.
- Place the besan in a shallow bowl. Gently roll the stuffed balls in the besan. Transfer the coated balls to a plate, cover with plastic wrap and refrigerate while you make the sauce. (It is easier to fry the balls when they have rested and are cold.)
- For the sauce: Meanwhile, stir together the garam masala, Kashmiri chili powder, coriander, turmeric and 2 tablespoons water in a small bowl until combined. Set the spice mixture aside.
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds. Add the onions and cook, stirring occasionally, until softened and just starting to get a hint of color, 8 to 10 minutes. (Do not brown them, as that will affect the color of the sauce.)
- Add the garlic, ginger and 1/2 teaspoon salt, mix well and cook, stirring often, until the raw smell goes away, about 2 minutes. Add the spice mixture and cook, stirring often, until the oil comes out, about 5 minutes.
- Drain the cashews and add to the saucepan, then add the tomatoes and 1/2 teaspoon salt. Increase the heat to medium high and cook until the tomato mixture is thickened and pasty, about 7 minutes. Set aside and let cool.
- Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer and heat over medium-high heat to 350 degrees F. Set a cooling rack over a baking sheet and place a paper towel over the rack. Carefully add half the balls, one at a time, and fry, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, remove the balls to the prepared rack. Repeat with the remaining balls.
- Transfer the cooled sauce to a blender, add 1 cup water and process until smooth. Transfer the sauce back to the saucepan. Add the cream and kasoori methi if using and heat over medium heat until simmering. It should have the consistency of a smooth carrot soup; Add more water, if needed, and adjust the salt to taste.
- Gently add the fried kofta and heat, occasionally shaking the pan gently to coat the balls, until hot, about 3 minutes.
- For serving: Garnish with the garam masala and cilantro leaves.
KHEEMA MALAI KOFTA
This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 22
Steps:
- Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
- Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
- To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 809.4 calories, Carbohydrate 22.8 g, Cholesterol 90.5 mg, Fat 73.9 g, Fiber 4.2 g, Protein 18.2 g, SaturatedFat 13.9 g, Sodium 635.2 mg, Sugar 9.1 g
More about "kashmiri kofta recipes"
DO YOU KNOW HOW TO MAKE KASHMIRI MALAI KOFTA?
From herzindagi.com
Author Kishori SudTotal Time 2 hrsCategory Main CourseCalories 400 per serving
KASHMIRI MUTTON KOFTAS RECIPE - NDTV FOOD
From food.ndtv.com
Servings 4Total Time 55 minsCategory Indian
KASHMIRI KOFTA CURRY RECIPE - RECIPESTABLE
From recipestable.com
VEG KOFTA CURRY | MIXED VEGETABLE KOFTA - DASSANA'S VEG …
From vegrecipesofindia.com
COLLECTION OF TASTY VEGETARIAN KASHMIRI RECIPES
From vegrecipesofindia.com
KASHMIRI STYLE SHAB DEG RECIPE-MUTTON KOFTA AND …
From archanaskitchen.com
MALAI KOFTA RECIPE | PANEER KOFTA CURRY - SWASTHI'S …
From indianhealthyrecipes.com
KASHMIRI CHICKEN KOFTA CURRY RECIPE - MY INDIAN TASTE
From myindiantaste.com
KASHMIRI STYLE RISTA RECIPE - MUTTON KOFTA CURRY
From archanaskitchen.com
PALAK KOFTA RECIPE | SPINACH KOFTA CURRY | PALAK KOFTA CURRY
From hebbarskitchen.com
KASHMIRI KABAB CURRY | KABAB CURRY | KOFTA RECIPE IN URDU | HINDI …
From desicookingrecipes.com
RECIPE FOR AUTHENTIC MALAI KOFTA - CARAMEL TINTED LIFE
From carameltintedlife.com
KASHMIRI CHICKEN KOFTA CURRY RECIPE – HOW TO MAKE CHICKEN KOFTA …
From myroilist.com
KASHMIRI KOFTA RECIPE IN URDU | THE COOK BOOK
From thecookbook.pk
VEGETABLE KOFTA RECIPE | HARI GHOTRA
From harighotra.co.uk
KASHMIRI CHICKEN KOFTA CURRY RECIPE - YOUTUBE
From youtube.com
KASHMIRI KOFTA CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
KASHMIRI KOFTA RECIPES | ZAIQA
From zaiqa.com
KASHMIRI KOFTA CURRY - RECIPESTABLE
From recipestable.com
KASHMIRI KOFTA KARI RECIPE FROM THE COMPLETE ASIAN COOKBOOK BY ...
From cooked.com
SWEET MALAI KOFTA IN WHITE GRAVY (COTTAGE CHEESE DUMPLINGS IN …
From indianambrosia.com
KASHMIRI KOFTA *COOK WITH FAIZA* - DESI COOKING RECIPES
From desicookingrecipes.com
KASHMIRI KOFTA CURRY (MUTTON) RECIPE BY NASIMA SINGH AT …
From betterbutter.in
KASHMIRI KOFTA CURRY | INDIANRECIPES.COM
From indianrecipes.com
KASHMIRI KOFTA CURRY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
KASHMIRI KOFTA (KASHMIRI WITH LAMB MEATBALLS) - MAYA …
From mayakaimal.com
KASHMIRI CHICKEN KOFTA CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
KASHMIRI KOFTA - PLAIN.RECIPES
From plain.recipes
MALAI KOFTA RECIPE | HOW TO MAKE MALAI KOFTA CURRY | PANEER KOFTA …
From recipesofhome.com
KASHMIRI KOFTA - COOK WITH FAIZA
From cookwithfaiza.net
KASHMIRI KOFTA CURRY - THE SPICE LIBRARY
From thespicelibrary.com.au
KASHMIRI KOFTA GRAVY RECIPE BY GULZAR HUSSAIN - HAMARIWEB
From hamariweb.com
HYDERABADI KOFTA CURRY – FOOD FUSION
From foodfusion.com
MALAI KOFTA - COOK WITH MANALI
From cookwithmanali.com
GOBHI KE KOFTE RECIPE | GOBHI KA KOFTA | GOBI KOFTA CURRY RECIPE
From hebbarskitchen.com
KASHMIRI KOFTA GRAVY RECIPE | ZAIQA
From zaiqa.com
GUSHTABA - A KASHMIRI DELICACY! RECIPE | SPOON FORK AND FOOD
From spoonforkandfood.com
KASHMIRI KOFTA RECIPE BY NAZNEEN ALAMGIR - COOKPAD
From cookpad.com
KASHMIRI KOFTA GRAVY RECIPE | GULZAR HUSSAIN | MASALA TV
From masala.tv
PANEER KOFTA RECIPE (VIDEO) - MY TASTY CURRY
From mytastycurry.com
PART 1 - HOW TO MAKE KASHMIRI RISTA OR GOSHTABA, THE ... - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love