Kashmiri Kofta Recipes

Steps:

• Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
• Combine in a bowl the minced meat and all the mixed ingredients well.
• Add khoya and gram flour.
• Knead well.
• Heat ghee in a large heavy bottom pan.
• Add asafoeida, cloves and cardamoms.
• Add yoghurt and 1/2 cup of water and salt.
• Reduce heat and allow it to simmer.
• 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.
• Roll the dough with your palm over a metal plate.
• Slip each kofta carefully into the pan.
• Do not let any kofta stick to the bottom of the pan.
• Add 2 tbsps. more water if the koftas start sticking to the pan.
• Cook till koftas change colour.
• Add 2 1/2 cups of water, kewda essence and saffron.
• Cover and cook for 40 minutes.
• When the gravy thickens remove them from the fire.
• Sprinkle corriander leaves.