Mughlai Kofta | Meat Balls Cooked in Mughlai Gravy
Mughlai Kofta is a Mughlai style curry with richness from nuts and coconut with melt in the mouth meatballs served hot with rice or roti.
Ingredients
For Kofta:
- 500 grams meat mince beef/mutton
- 1 tablespoon ginger & garlic paste combined
- 2 tablespoon fried onion
- 1 green chili chopped
- ¼ tsp garam masala powder
- 2 slices of bread
- 1 egg
- 1 teaspoon salt
For gravy:
- 1 large onion chopped
- 1 cup yogurt
- 1 tbsp ginger & garlic paste
- 3 tbsp tomato puree
- 2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala powder
- 1 tsp shahi jeera caraway seeds
- 2 tbsp tomato puree
- 1 tbsp lemon juice
- ¼ cup fried onion
- ¼ cup freshly grated coconut
- 10 cashew nuts
- ½ cup chopped fresh coriander leaves
- 5 whole green chilies as per your taste
- 5 tbsp of cooking oil
- ¾ teaspoon salt
Whole Spices:
- 1 piece of cinnamon stick 1 inch
- 3 cardamom green
Instructions
To make kofta:
- Add all the above ingredients into a chopper or mixer jar of the grinder and grind to a smooth dough.
- Refrigerate the mince mixture for 1 hour. (till then you can prepare the gravy)
- Take 2 tbsp of mince mixture in wet hands, and give them the shape of your choice. (round or oval or cylindrical).
- Keep the shaped koftas ready, as they will be added directly into the gravy for further cooking.
Preparation for the gravy
- Mix 1 cup yogurt with 2 tbsp tomato puree.
- Make a paste by grinding together: 1/2 cup fried onion, 1/4 cup coconut & cashew nuts.
To make the gravy:
- Heat 5 tbsp or little more cooking oil in a wide saucepan and add the whole spices. Then add 1 tsp shahi jeera and chopped onion. Fry till light golden.
- Add 1 tbsp ginger & garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and fry for few seconds.
- Then add yogurt & tomato puree mixture, salt and mix well. Cover and cook on low flame for 5 to 10 minutes.
- When gravy starts boiling, slowly add koftas one by one without overcrowding the gravy.
- Stir slightly by rotating the vessel (do not use spoon or ladle for stirring). Cover and cook on medium to low flame for 5 minutes.
- After 5 minutes add the coconut, cashew nuts and fried onion paste along with whole green chilies, lemon juice, and garam masala powder. Stir gently with ladle until everything is well combined.
- Cover and cook for another 10 minutes on low flame. (the mince is ground so it cooks really fast)
- Garnish with chopped coriander leaves and serve hot with rice.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
Kindly give feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram. Do not forget to subscribe to my Youtube Channel and share it with your friends. To catch up with the daily recipes, follow my Facebook Page.
