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Kashmiri Koftas Recipe

Mix the ginger paste,mustard oil,and yoghurt to the mince,with the cumin,coriander,dry ginger,red chilli, and garam masala powder,and the salt. Knead well,and set aside for about 1 hour.
 
Recipe Ingredients

  • For the koftas:
  • Lamb (from the leg) 1 kg
  • Ginger paste 3 tsp
  • Mustard oil 2 tbsp
  • Yoghurt 1 cup
  • Cumin powder(roasted) 2 tsp
  • Coriander powder 2 tsp
  • Dry ginger powder 2 tsp
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt to taste
  • For the gravy:
  • Yoghurt 1/2 cup
  • Water 3-4 cups
  • Asafoetida a pinch
  • Oil 5 tbsp
  • Garam masala powder 1 tsp
  • Saffron a pinch
Recipe Method

  1. Mix the ginger paste,mustard oil,and yoghurt to the mince,with the cumin,coriander,dry ginger,red chilli,and garam masala powder,and the salt.
  2. Knead well,and set aside for about 1 hour.
  3. With your hands rub the mince well against a falt surface like a metal plate.
  4. Roll the sausage like dumplings or koftas about 3-4 inches long and 3 quarters of an inch thick.
  5. Blend 1 cup of water,yoghurt and asafoetida together to make buttermilk.
  6. Heat the oil in a wide mouthed pan,then add the buttermilk.
  7. Place each kofta carefully in the pan,cover and cook.
  8. When the liquid in the pan gets reduced the koftas begin to stick.
  9. Shake the pan from time to time to prevent this,adding 2 or 3 tbsp of water.
  10. After a few minutes,uncover the pan and shake it in a circular motion,to separate the koftas from each other.
  11. Carefully scrape the crust on the sides of the pan with a spatula and mix into the gravy.
  12. Repeat till the koftas are quite brown.
  13. Add the remaining water,cover,cook for 20 minutes.
  14. When the gravy thicken,add the gram masala powder.
  15. Remove the pan from the stove and add the saffron.

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