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Keema Kofta Curry

Kheema Kofta curry is prepared with minced meat or kheema that is blended with herbs like coriander and fresh mint leaves, Indian spices and made into small lemon sized balls which are cooked in a paste of fried onions, poppy seeds and dried coconut. It is a Moglai and Sindhi recipe. Kheema Kofta is a very popular dish of Delhi.

Ingredients:

Keema Kofta Curry

For koftas:

Mutton minces (keema) 500 grams

Coriander leaves chopped 3 tablespoons

Green chilies, chopped    4

Red chili powder 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Cumin seeds 1/2 teaspoon

Coriander powder 1/2 teaspoon

Chopped cashew nut 2 tablespoon

Salt to taste

Oil for deep-frying

For Gravy:

Oil 5 tablespoons

Onions, chopped 3 medium

Green chilies, chopped     3

Ginger-garlic paste 1 tablespoon

Cloves   2

Black cardamom 1

Red chili powder 2 teaspoons

Cumin seeds 1/2 teaspoon

Turmeric powder 1/4 teaspoon

Coriander powder 2 teaspoons

Salt to taste

Fresh coriander leaves, chopped 1 tablespoon

Fresh tomato puree 1 cup

Cashew nut paste 1 tablespoon

Poppy seed paste 1 tablespoon

Fresh cream 2 tablespoon for toping

How to make:

Wash and drain the keema well. The keema should be really dry. Squeeze the water from the mince.

Add coriander leaves, green chilies, cumin seeds, coriander powder, red chili powder, turmeric powder, chopped cashew nuts and salt. Make small round portions and deep fry till golden brown in color and set them aside.

To prepare the gravy, heat a tsp of oil in a pan and add the onions, green chilies, ginger-garlic paste, cloves, black cardamom and cumin seeds and sauté till onions turns golden brown in color. Add fresh tomato puree. Add red chili powder, turmeric powder, coriander powder and salt and sauté till oil separates from the mixture.

Add cashew nut paste and poppy seed paste in it. Add one cup of water and cook for two to three minutes. Simmer for the gravy to cook, when the gravy starts to roll, gently add the keema balls and place them in the gravy. Do not use any ladle, simmer and allow boiling.

This takes about 5 min for the gravy to thicken. The gravy is mostly a well coated keema balls that you can serve with rice or roti. Garnish with coriander leaves and fresh cream. Make this at home and enjoy with your loved ones!

Tips: Use a wide pan for making the gravy as all the balls have to be placed at the bottom and you shouldn’t stir with ladle.

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