If you want to impress your guests with restaurant style food, here is a great recipe for you! My husband and I both love kheema. So I keep looking for different recipes to make with kheema. Koftas are small flavorful bite sized meatballs. I love the mild fragrant flavor of this kofta curry which goes really well with naan. Enjoy!
What you will need:
Ingredients | Quantity |
---|---|
Cashews (soaked in water) | 1/4 cup |
Chaat Masala | 1/2 teaspoon |
Cilantro/Coriander Leaves | 1/3 cup |
Coriander Powder | 1/2 tablespoon |
Cumin Powder | 1 teaspoon |
Garam Masala Powder | 1/2 teaspoon |
Garlic | 2 cloves |
Green Chilies | 2 |
Heavy Cream | 1/3 cup |
Kashmiri Red Chili Powder | 1/2 teaspoon |
Kasuri Methi | 1 tablespoon |
Minced Garlic | 3/4 tablespoon |
Mutton Kheema | 1 pound |
Oil | 1/4 cup |
Onion | 3/4 cup |
Red Chili Powder | 1/2 teaspoon |
Salt | 1 1/2 teaspoons |
Sugar | 1 1/2 tablespoons |
Tomatoes | 3/4 cup |
Turmeric Powder | 3/4 teaspoon |
Prep time: 40 minutes
Cook time: 40 minutes
Servings: 4
How to make it:
- Soak cashews in warm water for at least 30 minutes.
- In a mixer make a paste of the cashews and tomatoes.
- Finely chop onion, coriander leaves, green chilies and cloves of garlic using a food processor (If you don’t have a food processor, chop these ingredients very finely). To this, add the minced meat, red chili powder, coriander powder, chaat masala and garam masala. Add 1/2 teaspoon of salt and 1/2 the amount of cumin powder, turmeric powder and kashmiri chili powder.
- Mix everything well. Make small bite sized balls. This recipe yields around 15 koftas.
- Heat oil in a pan. Fry these koftas till golden brown on a medium flame. You can deep fry or shallow fry them. I prefer to shallow fry the koftas since it is a healthier option. Remove the fried koftas on a paper towel to drain excess oil and set them aside.
- In a pan, take 2 tablespoons of the oil in which the koftas were fried and add minced garlic. Fry till the garlic begins to brown. I like to use the same oil because of all the rich flavors that have been imparted to it by the meat.
- Add in the remaining amount of cumin powder. Then add in the cashew tomato paste and 1/2 cup of water.
- Add the remaining amount of salt, turmeric and the kashmiri chili powder along with sugar.
- Add in the cream. Mix well, and let the mixture come to a boil. Stir frequently to prevent the mixture from sticking to the bottom.
- Add in the kasuri methi. When the mixture is boiling, turn the flame to a simmer and add in the koftas.
- Mix gently. Let the curry come to a boil.
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Enjoy hot with naan or chapati!