Steamed Mutton koftas in Gravy | How to make Steamed Mutton koftas in Gravy

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ByRuchi Joshi
Created on 28th Sep 2015
  • Steamed Mutton koftas in Gravy, How to make Steamed Mutton koftas in Gravy
Steamed Mutton koftas in Gravyby Ruchi Joshi
  • Steamed Mutton koftas in Gravy | How to make Steamed Mutton koftas in Gravy (56 likes)

  • 1 review
    Rate It!
  • By Ruchi Joshi
    Created on 28th Sep 2015

About Steamed Mutton koftas in Gravy

Mutton koftas are generally deep fried & served with gravy, but my preparation is with a healthy twist. I have steamed the koftas so that they are easy to digest & one can eat guilt free. Learnt this recipe from a friend.

Steamed Mutton koftas in Gravy is a delicious dish which is liked by the people of every age group. Steamed Mutton koftas in Gravy by Ruchi Joshi is a step by step process by which you can learn how to make Steamed Mutton koftas in Gravy at your home. It is an easy recipe which is best to understand for the beginners. Steamed Mutton koftas in Gravy is a dish which comes from Mughlai cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Steamed Mutton koftas in Gravy takes 0.0 for the preparation and 60.0 for cooking. The aroma of this Steamed Mutton koftas in Gravy make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Steamed Mutton koftas in Gravy will be the best option for you. The flavor of Steamed Mutton koftas in Gravy is unforgettable and you will enjoy each and every bite of this. Try this Steamed Mutton koftas in Gravy at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Steamed Mutton koftas in Gravy

Ingredients to make Steamed Mutton koftas in Gravy

  • Ingredients to make meat balls: 250 gms minced mutton
  • 1 big onion grated
  • Coriander powder - 1 tbsp
  • Salt- to taste
  • Garam masala- 1 tsp
  • Red chiili powder- acc to taste
  • Green chillies- 2 finely chopped
  • Gravy ingredients-
  • Oil- 2 tbsp
  • 2 big fat onions- finely chopped
  • 2 big Tomatoes grated
  • Coriander powder 1 tsp
  • Kidney and liver pieces- 100gms
  • Mixed whole spices- 1 tsp
  • Onion rings for garnishing

How to make Steamed Mutton koftas in Gravy

  1. Clean & wash the minced mutton thoroughly. Transfer to a large bowl, now add 1 grated onion, salt, coriander powder, red chili powder, garam masala powder, fresh coriander leaves & finely chopped green chillies.
  2. Mix well, then shape into meat balls. Divide into equal portions to make round balls. Keep aside.
  3. In a pressure cooker heat oil, add finely chopped onions and salt. Keep the flame low throughout. Now place one steel plate over pan in place of lid. Cover the kofta balls with one big bowl so that steam does not escape.
  4. Let simmer for 10-15 minutes on a slow flame. This way koftas get steamed. After 10-15 minutes turn koftas other side to get steamed. Meanwhile koftas would leave juices, don't discard it. Instead put in the onion gravy gradually.
  5. Give a gentle stir to the cooking gravy below too in between. After steaming koftas on other side for about 10 more minutes remove it from steam. Keep aside.
  6. Now in onion gravy add dry spices and grated tomatoes. Keep the flame high while sauteing tomatoes. When tomatoes get mixed nicely with onions, lower the flame. Now slowly slide meat balls into gravy.
  7. Add liver & kidney pieces. Add required amount of water to make gravy. Close the lid of the cooker. Cook upto 2 whistles. Transfer into a serving Bowl. Garnish with fresh coriander leaves & onion rings.
  8. Serve hot with noodles or Roti & Salad Garnish with fresh coriander leaves & onion rings.

Reviews for Steamed Mutton koftas in Gravy (1)

Anjali Kumar2 years ago
Great recipe! Can we skip adding the kidney and liver pieces or is it necessary to bring out the flavour of the dish?
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