Khajuri anjeer layered kofta | How to make Khajuri anjeer layered kofta

By Shradha Saraf  |  23rd Sep 2015  |  
4 from 1 review Rate It!
  • Khajuri anjeer layered kofta, How to make Khajuri anjeer layered kofta
Khajuri anjeer layered koftaby Shradha Saraf
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Video for key ingredients

  • How to make Chenna

About Khajuri anjeer layered kofta Recipe

Koftas with the richness of anjeer and dates, served in a creamy white gravy.

Khajuri anjeer layered kofta is an aromatic, flavorful and delicious dish which is very much popular in Mughlai. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Khajuri anjeer layered kofta is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Khajuri anjeer layered kofta at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 75 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Khajuri anjeer layered kofta by Shradha Saraf in step by step with pictures so you can easily learn how to cook the perfect Khajuri anjeer layered kofta at your home without any difficulties. Khajuri anjeer layered kofta is one of the representative dishes of Mughlai which you can serve in any special occasions.

Khajuri anjeer layered kofta

Ingredients to make Khajuri anjeer layered kofta

  • For the koftas: 1 - dry anjeer (chopped finely)
  • 1 - date (properly mashed)
  • Chenna - 1 cup
  • Yellow color - 1 pinch
  • potatoes - 2 (Boiled)
  • Bread crumbs - 1/2 or 1 cup
  • For the gravy: 2 - onions (large)
  • 1 - tomato (not too red)
  • 10 to 12 - cashewnuts (soaked in water)
  • 1/2 cup - fresh cream
  • 1 piece - tej patta
  • 2 piece - laung/clove
  • 2 - green cardamom
  • dalchini - less than a thread like piece
  • 1/2 tsp - jeera
  • butter - 1 tbsp
  • 1/2 tsp - kasturi methi (roasted)
  • salt to taste

How to make Khajuri anjeer layered kofta

  1. For the koftas: Chop anjeer finely and mash the date with it. Date will give it a lubricating touch and it will bind easily. Make small balls. You will get 4 small size balls.
  2. Mix chenna with yellow color and make small flat tikkies and put the dry fruits mixture inside it and make a small ball. Finally make a mixture of bread crumb and boiled potatoes and put the chenna-dry fruit ball inside it.
  3. It will be the size of a small tennis ball. Keep it in fridge for some time to tighten it up so that there is no risk of breaking when frying. Take oil in a pan and deep fry them. Drain them on an absorbent paper & keep aside.
  4. For the gravy: Take 1 tsp oil and 1 tbsp of butter in a pan and put all the dry spices and roast them till a nice aroma rises. Put the onions and salt in it, cover it with a lid.
  5. After 2-3 minutes put the cashew nuts and finally the tomato after fry for a minute.
  6. Cover the lid and fry till the vegetables and cashew nuts are properly cooked. Let it rest for a while and cool it down.
  7. Once cooled grind it into a smooth paste. Make sure that the paste is smooth.
  8. Finally transfer the paste in a Microwave safe bowl and add 2 tsp of butter and roasted kasturi methi and microwave it on high power for 2 - 3minutes. Finally add fresh cream and the gravy is ready.
  9. To serve: Take the gravy in a bowl. Cut the kofta in half and put in bowl. Our anjeeri kofta in white gravy is ready.
  10. Garnish with a piece of cilantro and serve.

My Tip:

You can increase the quantity of butter and cream to enhance the taste.

Reviews for Khajuri anjeer layered kofta (1)

Deviyani Srivastava3 years ago

Wow, perfect combination of sweet and savory.

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