Koftas | How to make Koftas

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ByKashmiri Cuisine - Roli Books
Created on 5th Apr 2016
  • Koftas, How to make Koftas

About Koftas

Delicious mince rolls cooked in a curry .

Koftas is a delicious and yummilicious dish which is one of the popular dish of Jammu and Kashmir. Koftas is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Koftas is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 20 minute and it takes 25 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Koftas. It is an amazing dish which is perfectly appropriate for any occasion. Koftas is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Koftas is an art and while preparing this dish you can feel the aroma of this delicious Koftas. Surprise your family and friends by preparing this hotel style Koftas at your home.

  • Prep Time20mins
  • Cook Time25mins
  • Serves6People
Koftas

Ingredients to make Koftas

  • Lamb mince (keema), without fat, finely ground 500 gm
  • Red chilli powder 1½ tsp / 7½ gm
  • Ginger powder (saunth) 1 tsp / 5 gm
  • Aniseed (saunf) powder 3 tsp / 15 gm
  • Asafoetida (hing) 2 pinches
  • Yoghurt (dahi) 3 tbsp / 45 gm
  • Oil (for mince) 2 tbsp / 30 gm
  • Black cardamom (bari elaichi) seeds; crushed, skins kept aside 3
  • Whole Bengal gram (bhuna channa), roasted, powdered, (optional) 2 tbsp / 30 gm
  • Salt to taste
  • Oil 4 tbsp / 60 ml
  • Water 1 cup / 200 ml
  • Garam masala ½ tsp / 3 gm
  • Cloves (laung) 4
  • Bayleaves (tej patta) 2

How to make Koftas

  1. Take the minced meat in a bowl, add red chilli powder, ginger powder (¼ tsp), aniseed powder (1 tsp), asafoetida (1 pinch), yoghurt (1 tbsp), oil (2 tbsp), black cardamom seeds, whole Bengal gram powder and half of the salt.
  2. Knead well with your hand till the spices are well blended and the mixture starts to grease your hands.
  3. Make 15 equal portions of the mixture. On a flat greased surface, roll each portion gently into a 3” long sausage or kofta. Put aside.
  4. Heat the oil in a deep pan. Mix together the red chilli powder and yoghurt. Add to the oil, stirring briskly. When the oil separates, add the water and stir again.
  5. Add the remaining ginger powder, aniseed powder and garam masala powder, remaining asafoetida, cloves, bayleaves, black cardamom skins and the remaining salt into the pan. Cook till the gravy comes to a boil.
  6. Carefully slide in the koftas, one at a time, and cook on a high flame till the gravy starts to thicken. Lower the flame and cook, stirring gently till the oil separates.
  7. Serve hot. This recipe is best served with rice.

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