Kashmiri Kofta Curry (Mutton) | How to make Kashmiri Kofta Curry (Mutton)

By Nasima Singh  |  13th Apr 2016  |  
4.8 from 4 reviews Rate It!
  • Kashmiri Kofta Curry (Mutton), How to make Kashmiri Kofta Curry (Mutton)
Kashmiri Kofta Curry (Mutton)by Nasima Singh
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About Kashmiri Kofta Curry (Mutton) Recipe

A dish that I grew up relishing with each passing year. This is my mom's recipe and I am biased and I think no one can make it better than her. They are so mouthwatering, that I can eat half of these from a plate while frying. I have to practice a lot of restraint when making this recipe. I am already salivating since I am posting it here :) and the guests can never have enough of this yummy and extremely flavourful dish.

Kashmiri Kofta Curry (Mutton)

Ingredients to make Kashmiri Kofta Curry (Mutton)

  • Ingredients for the Koftas:
  • 1 Kg - Mutton Mince - (Not very finely minced, a little coarse mince works better)
  • 2 No.s eggs
  • 10-12 Badi Ealichi grains only / Black cardamom (this is the most important spice of this dish)
  • salt - as per taste
  • 3/4 tsp - Haldi / turmeric
  • 1 tsp heaped - red chilli Powder (you can increase or decrease the quantity depending on your preference for heat)
  • 1/2 tsp heaped - Garam masala
  • oil for deep frying the koftas
  • Ingredients for the Curry / Gravy:
  • 6 No.s - Large onions (lightly sauted and then made into a paste)
  • 6 No.s - Large tomatoes (make a puree in a mixie)
  • 1 Whole Bulb of garlic (make it into a paste)
  • 1 Large Knot of ginger (make it into a paste)
  • 2 tbsp - coriander Powder
  • 1 1/2 tbsp - red chilli Powder
  • 1/2 tsp - Haldi / turmeric Powder
  • 2-3 bay leaves
  • 4-5 Black cardamom / Badi Elaichi (whole pods, slightly pounded to open up the pods)
  • salt as per taste
  • Oil for frying the masala

How to make Kashmiri Kofta Curry (Mutton)

  1. For the Koftas: Wash the mince and leave it to drain in a colander.
  2. Remove moisture by squeezing it out using your hands.
  3. Once the moisture has been drained, mix all ingredients (to be used for Koftas), except oil for frying and mix well.
  4. Make mince balls using delicate hands, do no press hard, just gently bring the mince together.
  5. Heat oil in a deep wok and when hot, deep fry the koftas. Keep adjusting the flame and alternating between high and low flame.
  6. When cooked completely, remove the koftas and keep aside
  7. For the Gravy:
  8. In the wok, take oil and crackle some badi elaichi and bay leaves.
  9. Add onion paste and fry very well. Later add ginger-garlic paste and cook.
  10. Ensure that the raw smell of ginger-garlic goes away and the mixture should turn slightly brownish.
  11. Add the dry masalas like Red Chilli Powder, Coriander Powder, Haldi, Garam Masala and saute for a few seconds.
  12. Add the tomato puree and cook, till the cooked masala leaves out oil, add 3 glasses of water for the gravy and let it boil for a few minutes
  13. You can adjust the amount of water as per your liking - thick or thin gravy.
  14. When the gravy comes to a boil, add the fried koftas and let them simmer in the gravy for at least 5-7 minutes for the koftas to release its juices and impart flavour to the gravy.
  15. Garnish with fresh coriander and enjoy with plain rice.

My Tip:

Badi Elaichi is the most important spice which imparts a very unique flavour to the koftas with every bite. Best when served with steamed rice

Reviews for Kashmiri Kofta Curry (Mutton) (4)

Joy Singh2 years ago

delicious recipe...I jst hav a question would da koftas separate at ne time

Bindiya Sharma3 years ago


Shipra Saxena3 years ago

Thank you for sharing your mother's recipe, it is certainly amazing and I look forward to preparing it!

Aakanksha Jotriwal3 years ago


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