Sunday special Mutton Kalimirch Malai Kofta Gravy! Do try and let us know how you like it. Treat your taste buds with this scrumptious Mutton Kalimirch Kofta Curry this Bakra-eid.
You should definitely try it next time for a change from the red gravy version!
Looking for the perfect Mutton Kofta recipe? Follow this easy Mutton Kali Mirch Malai Kofta recipe with step by step.
Mutton Kali Mirch Malai Kofta Curry recipe is a delicious curry made using raw mutton mince simmered in a spicy gravy. A delicious soft creamy kofta Curry cooked in an aromatic gravy.
You will Fall in love with this decadent Kofta Curry Recipe. Today we are going to share with you a very special recipe that is close to my heart.
This mutton kofta curry recipe is a traditional recipe, every household makes this recipe and it is one of the quintessential dishes on the menu at every get together and especially for Bakra Eid.
A unique aspect about this Mutton Keema Kofta Curry or Mutton Keema Ball Curry is that the koftas are not fried before putting it into the gravy, but they are made from raw keema or kaccha keema and then dropped into hot simmering gravy, letting it imbibe all the beautiful flavours of the curry.
The key to making a delicious Indian mutton curry is to get hold of the best quality mutton mince and add the right flavours by using high quality Indian spices like cardamom, pepper and bay leaves.
This Mutton Malai Kali Mirch Keema Kofta Curry is made in stages, first the kofta is prepared by combing all the ingredients and rolled into small balls, then the onions are fried in hot oil to which all the aromatic spices and powders are added, after which water is added, finally the koftas are dropped in and allowed to cook in this beautiful gravy.
A spring of fresh coriander and ginger juliennes are sprinkled to top it off with some added freshness. This mutton kofta gravy is extremely flavourful and the best part about this kofta curry is that it is not as heavy as other recipes considering the kofta is not fried in oil, making it a lighter and tastier option with the celebration of a beautiful cacophony of flavours.
It is traditionally enjoyed with Roti and Naan. Relish the divine taste this warm curry mopped up with some hot rotis to make your day a whole lot better.
This Mutton Malai Kali Mirch kofta is creamy, rich and luxurious-mutton koftas dunked in a heavenly, white based gravy! A perfect indulgent dish for special occasions!
In the white gravy, no spice powders are used to distort the color of the gravy, standing true to its name ‘ malai ‘ which means cream in Hindi. Even the kofta balls are fried ever so gently to prevent them from browning, so as to maintain the cream color.
The spice comes from the chillies and the sweetness and nuttiness from the cashew nuts, cream and cardamom.
If you love both Mutton & Koftas, you just have to try this quick and super easy Mutton Kofta recipe at home. If you are a fan of Mughlai recipes, you will fall in love with this creamy and flavourful Mutton Kofta. Ready in just one hour to serve your family and friends, this mutton kofta recipe melts in the mouth and is perfect to make when you have limited time on hand. As an added bonus, you will impress everyone with your tasty and quick mutton recipe. This is cooked using minced mutton, yoghurt, gram flour and a melange of spices.
This is a lip-smacking main dish recipe that you can prepare on special occasions and festivals. Those who are avid non-vegetarians would love to eat this spicy mutton recipe! You can make this yummy main dish recipe on potlucks, kitty parties and get-togethers and people will love it for sure! So next time when you are bored with usual mutton recipes, try making these innovative mutton recipes and we are sure your family and friends will love this delectable surprise.
Ingredients for Mutton Kalimirch Malai Kofta Ka Salan
Steps for Mutton Kalimirch Malai Kofta Ka Salan
Mutton Kalimirch Malai Kofta Ka Salan
Ingredients
250 grams Minced Mutton Keema
2 Green Chilles
Some Fresh Mint Leaves
Some Coriander Leaves
1 small chopped Onion
1/2 teaspoon Salt
1 tablespoon roasted Bengal Gram powder
1 teaspoon black Peppercorns
1 teaspoon Ghee
2 tablespoon Oil
1 Onion
3 Green Chillies
8-10 Cashews
1 tablespoon of Melon Seeds
3 tablespoon Oil
1 piece of Cinnamon
2 Green Cardamom
2 Cloves
2 Dried Red Chillies
1 teaspoon ginger-garlic paste
1 teaspoon of Coriander Powder
1 pinch Turmeric Powder
3 tablespoons of Fresh Cream
Dried Fenugreek Leaves
Fresh Coriander
Steps
Soak 8-10 cashews, 1 tbsp of melon seeds in hot water for 10 minutes.
To make this recipe we need 250 gram minced mutton. Wash, rinse and drain the minced mutton.
Now add 2 green chillies, coriander and mint leaves, 1 small size roughly chopped onion, 1/2 tsp salt, 1 tbsp roasted bengal gram powder, if you do not have Bengal gram then roast 1 tbsp besan and add it.
Now chop it very fine or grind it in a mixer.
Preheat a small pan and add 1 tsp black pepper corns on low flame, roast for 1-2 minutes and then grind it into a coarse powder not very fine.
Add 1/4th tsp of this coarse black pepper to the minced mixture of Keema.
Then add 1 tsp of ghee and give it a nice mix, then prepare the koftas.
You can make 10 round kofta balls out of this mixture.
Heat 2 tbsp of oil in a wok, add 1 medium size roughly chopped onion, 3 green chillies.
You can adjust the amount of green chillies according to your taste.
On high flame cook it for 1-2 minutes by stirring it continuously.
Then add the soaked cashew and melon seeds. Fry it for a minute, cover it and cook on low flame for 2-3 minutes so the onions can be cooked well.
After 2 minutes check the onions if they are cooked nicely, then off the flame.
Let it cool at room temperature, then grind it in a mixer to a fine paste, add some water if required.
In the same wok add 3 tbsp of oil, add 1 piece of cinnamon, 2 cardamom, 2 cloves, 2 dried red Chillies. If you prefer less spicy then add 1 red chilli only.
After 1 minute add 1 tsp ginger garlic paste, sauté it for 1-2 minutes keep stirring.
Add 1/4th tsp black pepper coarse powder that you have prepared, sauté everything on low flame for 10 seconds by stirring it.
Then add the onion, chilli, cashew and melon paste.
On high flame fry everything well, add 1/2 tsp salt, you have already added 1/2 tsp in the kofta mixture, so now you add 1/2 tsp salt only.
Add 1 tsp coriander powder, less than one pinch of turmeric powder.
Sauté by continuously stirring it, if you find that the gravy is spurting, cover it then cook on low flame for 2-3 minutes.
Check it and give a mix to the gravy in frequent intervals because it has cashew, so there are chances of it to stick on the bottom of the pan.
Add some hot water approximately 1 cup. Cook on high flame and let it boil add the koftas one by one to the gravy, at this point reduce the flame.
After adding the koftas cook on medium flame for 2 minutes, do not stir it immediately after adding the koftas as they may break.
Stir it after 2-3 minutes, then flip the koftas carefully and slowly. Then cover and cook for 10-12 minutes on low flame until the mutton of the koftas is cooked properly.
Check the gravy after 12-15 minutes, now the gravy is ready. Check the consistency it should not be too thick or not too watery.
Then add 3 tbsp fresh cream, 1-2 pinch coarse black pepper, 1/4th tsp dried fenugreek leaves (roasted and crushed) and mix it well.
Sprinkle some chopped coriander then cover and cook it for 2-3 minutes. Then off the flame.
Serve it hot with parathas, rotis or naan.
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Tips *To enhance the taste and flavour of this dish, dry roast the whole spices, grind them and add it to the gravy. *To make the dish rich and creamy, you can add some fresh cream. This will not only accentuate the taste but at the same time it will make it creamy in texture and mellow down the gravy. *You can also use coconut cream or coconut milk in the place of fresh cream. *You can also precook your mutton koftas and then add it to the gravy to save time. *Cashew nut paste – Take whole/broken cashew nuts in a pan, add 3 to 4 cups of water, cook until the cashew nuts are done. They will float on top once they are done. Strain them, and grind to a smooth paste.
