Kashmiri Kofta Curry

Ingredients For The Koftas

• • Keema (minced, from leg portion without fat) - 500 grams
• • Besan gram flour - 1 tablespoon
• • Egg - 1
• • Chilly powder - ½ teaspoon
• • Mustard oil - 2 teaspoons
• • Garam masala - ½ teaspoon
• • Salt - as required

Ingredients For The Gravy

• • Sarsons/Mustard oil - ½ cup
• • Hings/Asafoetidas - a pinch
• • Dahi/Yogurt (prepare: beaten well with 1 teaspoon besan) - ¾ cup
• • Chilly powder - ¾ teaspoon
• • Soonths/Dry ginger powder - ½ teaspoon
• • Saunfs/Fennel seeds powder - ½ teaspoon
• • Salt - as required
• • Garam masala - ¾ teaspoon

Method

• 1. Mix all the kofta ingredients together.
• 2. Rub a little sarson oil on your hands and shape the mixture into balls.
• 3. Then shape the balls into elongated sausage shaped koftas. Leave aside.
• 4. For the gravy, heat the sarson oil, add hing and chilly powder, followed immediately by dahi.
• 5. Reduce heat to medium and stirring constantly, bhuno dahi for 10-15 minutes or until golden brown.
• 6. Add garam masala and 1 cup of hot water, bring to a boil and lower the koftas one by one carefully into the gravy.
• 7. Simmer, stirring occasionally for about 20 minutes or until tender. Serve hot with boiled rice.