Kofta Curry

• Rest_dough kofta mixture for 1 hour to overnight

Nutrition values are AI-estimated based on ingredients.

• 500 gm ground lamb
• 55 gm kofta onion
• 10 gm kofta ginger
• 15 gm kofta garlic
• 1 slice bread
• 1 tsp kofta salt
• 320 gm gravy onion
• 140 gm tomato
• 3 potatoes
• 1 tsp turmeric powder
• 1 tbsp Kashmiri chilli powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp gravy salt
• 2 tsp garam masala
• 1/4 cup plain yogurt
• 1/3 cup milk
• 2 cups hot water
• 3 tbsp oil
• 1 tbsp ghee

1. 1Process onion, garlic, ginger, mint, and whole/ground spices for koftas in a food processor.
2. 2Combine ground lamb, processed aromatics, salt, breadcrumbs, oil, and chili; mix thoroughly for 5-7 minutes.
3. 3Refrigerate kofta mixture for at least 1 hour.
4. 4Blend ginger, garlic, tomato, and water into a smooth paste for the gravy.
5. 5Heat oil and ghee, then sauté sliced onions with salt until caramelized.
6. 6Add whole spices (bay leaf, cinnamon, cardamom) to caramelized onions.
7. 7Add blended ginger-garlic-tomato paste and cook until oil separates.
8. 8Stir in powdered spices (turmeric, chili, cumin, coriander) with water and cook until fragrant.
9. 9Add hot water and salt, bring gravy to a simmer.
10. 10Add potato wedges (optional) and cook until par-boiled.
11. 11Blend yogurt with some cooked onion from the pot and add to gravy.
12. 12Form koftas and gently add them to the simmering gravy; cover and cook until done.
13. 13Stir in milk (or cream) and garam masala powder.
14. 14Garnish with chopped fresh coriander, mint, and green chilies.
15. 15Simmer briefly and serve hot.

These instructions are our analysis of the original video. Watch on YouTube →