Kofta curry /kofta salan

"Kofta" is basically minced meat balls blended with spices and onions .Unlike Italian meat balls which we generally love to have it with our spaghetti, Indian meat balls are blended with spices and half cooked with onions . 

This is a traditional recipe of my family you can call it our " khandaani recipe" .Koftas ,kebabs are generally mughlai dishes which were introduced to Indian cuisine with the invasion of mughals in India .An another mughlai dish shaami kebab that I have already shared with you is also worth giving a try .

As a child I used to hate koftas !!.The day koftas were made I used to have loads of tears in my eyes and finish my  plate with gulps of water .(they aren't that bad, yes , i know a childish behaviour)Pitying at the plight of me my grand mother(dadi)used to direct my mother to prepare some other dish for me for dinner :).My dadi was really sweet isnt it?

I carried my unusual unliking for koftas althrough..... after marriage too .My in laws used to ask me "you don't like koftas ,but why"?...The answer to this why was really very difficult !!!!!,actually I myself don't know the reason why ?????

Fortunately my kids have not inherited my genes in this particular matter(at least).During  one  of our trips to India I had seen them enjoying the koftas with their grand mother(dadi),and asking me "mom you don't make these balls ,they are quite yummy ,you should make them !(mummy woes).

So started making these balls for my kids ,and gradually started liking it (may be as we grow up our likes and dislikes change)  .I think I must stop my ramblings here ,"don't you think so "?

Lets start cooking : 

INGREDIENTS

      

      FOR KOFTA

• 80 gms onions 
• 200 gms mutton(boneless)
• 1/4 tsp red chilly powder
• 1/4 tsp turmeric /haldi
• 1 tsp gin-garlic  paste
• 2 cloves 
• 2 green cardamom
• 1 /2 inch cinnamon
• 2 tbsp coriander leaves
• 1 tsp mint leaves
• salt to taste
• 1 tbsp oil 

      

      FOR GRAVY

• 170 gms onion 
• 50 gms tomato 
• 1 tbsp gin-garlic paste
•  3 tbsp oil + 1 tbsp
• 1/2 tsp red chilly powder
• 1/4 tsp turmeric
• 1 black cardamom / badi elaichi
• 2 cloves 
• 2 green cardamom
• 1 inch cinnamon
• 5  tbsp yogurt
• coriander leaves   

     

PROCEDURE :

FOR KOFTA :

1. Heat a pan with oil.Add chopped onions to it .
2. Saute for awhile until they become pinkish in colour.
3. Now add gin -garlic paste and saute for a 1 mint.
4. Chop mutton to small pieces and add to it along with remaining spices .
5. Cook until all the water is dried.
6. cool it and grind it to a smooth dough with out adding water .
7. Wet your hands with water and make small balls of ping pong size and set aside . 

FOR GRAVY :

1.  Heat 1 tbsp oil in a pan ,add roughly chopped onions to it and saute until they change the colour.
2. Add chopped tomatoes to it and cook until mushy ,and grind it to a puree.
3. Heat oil in a sauce pan add the whole spices and pour in the puree .
4. Add gin-garlic paste and remaining spices except curd .
5. Saute for 5 minutes until the curry comes nearer and the raw smell of masalas goes away .
6. Whisk yogurt to a smooth consistency and add it to the gravy ,mix it properly .
7. Saute the curry until it comes nearer and oil leaves the side of the dish .
8. Add water for the desired consistency,bring it to rolling boil and gently drop the koftas in the gravy .
9. Half cover the sauce pan and cook on low flame  until the koftas float on top of the gravy 
10. Kofta curry is ready to be served with naan or pilaf

NOTES

1. You can use mutton mince or keema for this but make sure it doesn't have fat in it .
2. I personally prefer mutton chunks over mince because generally mince(store bought) has lot of fat in it which doesn't give stiff koftas.
3. In this recipe I have given in grams because for perfect kofta its all about ratio ,my mom ,mil just measure with their hands .
4. If you desire you can pulse the whole spices(cloves.......) and add as i have done .
5. I you need a thicker curry just add 10 -  12  soaked cashews while making the puree .