Kashmiri Kofta

Hungry for more?

Explore thousands of top-rated recipes on GeniusKitchen.com!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

1hr 20mins

Ingredients Nutrition


  1. Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
  2. Combine in a bowl the minced meat and all the mixed ingredients well.
  3. Add khoya and gram flour.
  4. Knead well.
  5. Heat ghee in a large heavy bottom pan.
  6. Add asafoeida, cloves and cardamoms.
  7. Add yoghurt and 1/2 cup of water and salt.
  8. Reduce heat and allow it to simmer.
  9. Take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms) long and 3/4-inch thick.
  10. Roll the dough with your palm over a metal plate.
  11. Slip each kofta carefully into the pan.
  12. Do not let any kofta stick to the bottom of the pan.
  13. Add 2 tbsps. more water if the koftas start sticking to the pan.
  14. Cook till koftas change colour.
  15. Add 2 1/2 cups of water, kewda essence and saffron.
  16. Cover and cook for 40 minutes.
  17. When the gravy thickens remove them from the fire.
  18. Sprinkle corriander leaves.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a