Recipe for Kashmiri Kofta Curry (Kashmiri Meatballs)


  • For Meatballs:
  • Mince ½ kg
  • Onion 1 (chopped)
  • Ginger paste ½ tsp
  • Red chili powder ½ tsp
  • Fresh coriander leaves ¼ bunch
  • Few green chilies
  • Chickpea flour 1 tbsp
  • Poppy seed 1 tbsp
  • Salt ½ tsp
  • Garlic paste ½ tsp
  • All spice powder ½ tsp
  • Almond and pistachios for filling
  • Grind Together:
  • Corn flour 3 tbsp
  • Sesame seeds 1 tbsp
  • Coconut 1 tbsp
  • For Curry:
  • Salt 1 tsp
  • Ginger paste 1 tsp
  • Coriander powder 2 tsp
  • Onion 2
  • Yogurt ½ cup
  • Red chili powder 1 tsp
  • Garlic paste 1 tsp
  • Cumin powder 1 tsp
  • All spice powder ½ tsp

Cooking Directions

For Meatballs: Add all the ingredients for meatballs in minced meat and chop in chopper.

Then coconut, sesame seeds, corn flour and 2 tablespoon clarified butter in mince.

Then make balls of minced meat.

Stuff with chopped almond and pistachios and set aside.

For Curry: Fry onion in clarified butter till golden brown.

Then whip the yogurt and mix spices in yogurt.

Add to onion and cook well.

Add a little water and bring to a boil.

Gently add meatballs in curry, cover and simmer on low heat.

Cook till the meatballs are done and gravy thickens.

Serve hot with naan.

Kashmiri Kofta Curry (Kashmiri Meatballs) Photos

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