Crispy yet soft, juicy meat balls also known as Koftas dipped in a creamy, spicy, lip-smacking gravy to give you the perfect weekend-special dish. Many face the problem of hard koftas, or koftas which don't hold shape, If you're among those facing this problem, Then we've got you covered. We bring to you foolproof kofta recipe in a rich-creamy gravy. try this lip-smacking recipe and let me know how it turned out.
INGREDIENTS:
For Mutton Kofta:
*Mutton kheema- 500gms
*Onion- 1 (large, finely chopped)
*Coriander leaves- 2 tbsp (finely chopped)
*Red chilli powder- 1 tsp
*Turmeric powder- 1 tsp
*Salt- to taste
*Egg- 1 no
For the Masala powder:
*Chana dal- 1/2 cup
*Jeera- 1 tsp
*Coriander seeds- 1 tsp
*Cloves- 2 nos
*Cinnamon sticks- 1 2'' stick
*Cardamom- 2 no
*Dry red chilies- 3-4 nos
For the Gravy:
*Oil- 2 tsp
*Jeera- 1 tsp
*Black pepper corns- 7-8 nos
*Tej patta- 2 nos
*Ginger garlic paste- 1 tbsp
*Tomato paste- 1 1/2 cup
*Salt- to taste
*Red chilli powder- 1 tsp
*Turmeric powder- 1 tsp
*Chopped coriander leaves- 2 tbsp
*Jeera powder- 1 tsp
*Sugar- 1 tsp (It balances the gravy)
For Creamy onion paste:
*Fried onion- 1 cup
*Curd- 1/2 cup
*Fresh cream- 2 tbsp
*Fried Cashewnuts- 10 nos
Note: After removing the onion paste, add 1 cup water to it and remove all the masala using your finger. Reserve this water we'll use it later.
PROCEDURE:
For Koftas:
*Dry roast the whole spices and chana dal until fragrant. Remove the spices in a plate to cool down.
*Place the spices in a jar, powder it finely. Set it aside.
*Take a large mixing bowl, add the mutton kheema to it.
*Add all the spices to it and mix well. Add chopped onion, coriander and egg.
Egg adds great binding capacity to the koftas while adding softness to it.
*Mix well and combine.
*Now add the masala powder and make it a nice dough. Knead using your greased palm.
*Cover the dough and let it rest for 5-10 mins.
*Shape the dough into small balls, make sure to keep the koftas small as they absorb the gravy very well.
Larger koftas are no-doubt coated with the gravy, but the gravy won't be absorbed by the kofta.
*Heat a pan, add the reserved masala water to it.
*Allow it to come to a boil, gently add the koftas to it and let it boil for 5 mins.This step ensures that the koftas cook evenly while they don't dry out and stay moist.
*Check the koftas, they might be half-cooked by now. Let it boil for another 2 mins.
*Remove the koftas in a plate and let it rest for 10-15 mins.
*Heat a tawa, place the koftas on it one-by one. Drizzle some oil on it.
*Allow the koftas to fry while flipping in intervals.
*Fry the koftas till they develop an even brown crispy layer.
For The Gravy:
*Heat oil in a kadhai, add jeera and black pepper and tej patta to it.
*Allow it to crackle and add the ginger garlic paste and fry for a min.
*Simmer the flame and add the creamy onion paste.
Note: Add the paste while the flame is at it's lowest. The reason behind it is that the paste contains curd and curd splits when added in high flame. We want a creamy gravy that's why we need to add it when the flame is low.
*Add 1/2 cup water to it.
* Allow it to come to a boil.
*Add tomato paste and let the paste cook for 5 mins or until the raw smell of the tomatoes goes away.
*Now add the spices and coriander leaves to it.
*Simmer the gravy and taste the gravy, add salt and red chilli powder if needed.
*Now add the cooked koftas to the gravy. Allow the koftas to absorb the gravy on a low flame for atleast 10 mins.
*Switch off the flame, allow it to rest for 2 mins.
*Creamy, rich kofta gravy is ready, Serve hot along with hot rice. Enjoy!
