KASHMIRI KOFTA
Make and share this Kashmiri Kofta recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
- Combine in a bowl the minced meat and all the mixed ingredients well.
- Add khoya and gram flour.
- Knead well.
- Heat ghee in a large heavy bottom pan.
- Add asafoeida, cloves and cardamoms.
- Add yoghurt and 1/2 cup of water and salt.
- Reduce heat and allow it to simmer.
- Take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms) long and 3/4-inch thick.
- Roll the dough with your palm over a metal plate.
- Slip each kofta carefully into the pan.
- Do not let any kofta stick to the bottom of the pan.
- Add 2 tbsps. more water if the koftas start sticking to the pan.
- Cook till koftas change colour.
- Add 2 1/2 cups of water, kewda essence and saffron.
- Cover and cook for 40 minutes.
- When the gravy thickens remove them from the fire.
- Sprinkle corriander leaves.
Nutrition Facts : Calories 434.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 36.8, Sodium 1246, Carbohydrate 65.3, Fiber 1.4, Sugar 46, Protein 5.3
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