Kashmiri koftas (Meat Balls)


  500 gms mutton keema(mince)
  1 1/2 tb sp yogurt
  300 ml water
  3 tb sps ghee/ cooking oil


  2 medium sized onions chopped fine
  11/2 tb sp garlic chopped fine
  1 tb sp chopped ginger
  1t sp whole jeera(cumin seeds)
  a good pinch of  hing (asaphoteida)
  1/4 t sp ginger powder
  1/2 t sp chilli powder
  salt to taste
  2 tb sps chopped coriander leaves
  2-3 green chillies chopped fine
  1 tb sp mustard oil

  • Fry onions and garlic together till golden brown.
  • Add half of the fried onion/ garlic mixture to the mince and reserve half.
  • Marinate the keema with all the  marinade ingredients including the mustard oil,green chillies and coriander leaves and mix well.Leave aside for atleast 2-3 hours.
  • Heat ghee/ oil in a very heavy bottomed pan.
  • Add the fried onion /garlic paste .
  • Beat the curd well and mix with 1 1/2 glasses of water. Add to the onion mixture and let it come to a simmer.Keep the flame low so that the mixture doesn't curdle.
  • Form koftas (round balls) about the size of a lime, with the marinated keema and drop them gently into the simmering curry.Keep the flame low and let the koftas bind and  cook gently.Do not cover.
  • Do not stir with a spoon , just shake the pan gently, taking care not to break the koftas.
  • When the water dries up, sprinkle some more and let it cook till ghee separates and the koftas are well coated and golden brown.
  • Garnish with fresh coriander leaves chopped fine.
  • Serve with hot parathas or enjoy as a snack.

 Thanks to Raj aunty and Raina uncle who fed us generously and shared their  recipes enthusiastically.

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