New Update
| Main ingredients | Boneless mutton, Mutton fat, Eggs, Ginger- garlic paste, Garam masala powder, Red chilli powder, Turmeric powder, Cumin powder, Fried onions, Cashewnuts, Fresh mint leaves, Fresh coriander leaves, Roasted chana, Ghee, Green cardamoms, Cloves, Mace, Bay leaf, Black peppercorns, Cinnamon, Onion paste, Tomato puree, Yogurt, Dessicated coconut, Poppy seeds |
| Cuisine | Uttar Pradesh |
| Course | Main course mutton |
| Prep time | 25-30 minutes |
| Cook time | 45-50 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton mince (600 grams boneless mutton minced with 150 grams mutton fat)
- 5-6 hardboiled eggs
- Salt to taste
- 1 tablespoon ginger-garlic paste
- ½ teaspoon garam masala powder
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ cup fried onions
- 2 tablespoons cashewnut paste
- 1 tablespoon finely chopped fresh mint leaves
- 2 tablespoons finely chopped fresh coriander leaves
- 4 tablespoons roasted chana / daliya powder
- Oil for deep frying
- 2 eggs
- Gravy
- 3-4 tablespoons ghee
- 2-4 green cardamoms
- 3-4 cloves
- 1 small mace blade
- 1 bay leaf
- 2-4 black peppercorns
- 1 inch cinnamon
- 1½ cups onion paste
- 1½ tablespoons ginger-garlic paste
- 2½ cups fresh tomato puree
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons whisked yogurt
- 2 tablespoons desiccated coconut
- 2 tablespoons roasted chana/daliya
- 4-5 cashewnuts
- 2 teaspoons poppy seeds (khuskhus)
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Heat ghee in a large handi. Add green cardamoms, cloves, mace, bay leaf, black peppercorns and cinnamon and sauté on low heat till fragrant.
- Add onion paste, mix well and saute, stirring in between, till the raw smell disappears and it turns golden brown.
- Meanwhile take mutton mince in a large bowl, add salt, ginger-garlic paste, garam masala powder, red chilli powder, turmeric powder, cumin powder, fried onions, cashewnut paste, mint leaves, coriander leaves and roasted chana powder and mix well.
- Add ginger-garlic paste to the onion mixture, mix well and saute till the raw smells disappears. Add tomato puree, mix and saute till fat separates.
- Meanwhile to make koftas, Transfer this mixture into a food processor and process to a fine paste. Transfer this paste onto a large plate.
- Dip your fingers in some water, take a portion of the mixture and spread it lightly. Place an egg in the centre, bring the edges to the centre and roll it so that the entire egg is covered with the mince mixture.
- Heat sufficient oil in a kadai.
- Add red chilli powder, turmeric powder, cumin powder and coriander powder to the gravy and mix well. Add ½ cup water and cook till the raw smell of the masala goes away.
- Break the eggs into a bowl, add salt and mix well.
- Dip each kofta in the egg mixture, gently slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Add yogurt to the gravy, mix well and saute till fat separates.
- Put desiccated coconut in a blender jar. Add roasted chana, cashewnuts, poppy seeds and ¼ cup water, a little at a time, and blend to a fine paste. Add this paste to the gravy and mix well.
- Add salt and 2 cups water, mix and continue to cook for 2-3 minutes. Gently slide in the fried kofte and mix well. Cover and cook on low heat for 10-15 minutes.
- Switch the heat off, transfer the gravy into a serving bowl. Halve each kofta vertically and arrange on the gravy, garnish with coriander leaves and serve hot.
Advertisment
