Tag Archives: Kofta recipe

dam kofta in creamy sauce


Usually , when we make kofta curry or kofta in gravy , we always fry the koftas first so that they remain intact in the gravy . But today I’m sharing a recipe , where there is no need of prior fryinf and they taste so good . I used cconut milk and cream in the recipe for the gravy , but if you are not a coconut milk fan , omit it and use yogurt instead .

Ingredients :

For Kofta:

1 lb beef or mutton mince
1 tea spoon ginger paste
1 tea spoon garlic paste
2 slices of bread , soaked in milk
1 beaten egg
Chopped mint
Chopped green chilies
3 tbl spoon fried onion
1 tea spoon ghee
Salt to taste
1 tea spoon garam masala powder

For the gravy :

3/4 th cup fried onion or bereshta
1 and 1/2 tea spoon ginger paste
1 tea spoon garlic paste
1 cup coconut milk * ( see the note if you are using yogurt)
1/4 th cup heavy cream
1/2 tea spoon turmeric
1 tbl spoon red chili powder
4 cardamoms
1 stick of cinnamon
2 bayleaves
4/5 green chilies , whole
Salt to taste
1/3 rd cup oil/ ghee
Keora water
Special garam masala powder ( apply all)

Special garam masala powder :

For the special garam masala powder grind 4/5 cloves, half a teaspoon black pepper, half a teaspoon cumin seeds, half a teaspoon whole coriander, 3 cardamoms, little amount of joyetree/ mace together.


1. Blend all the ingredients mentioned above with the mince in a food processor . Double mince is the secret of melting in mouth effect . 😀

2. Now shape them into small round ball as kofta .

3. Heat oil/ ghee . Fry the whole garam masalas , that is cardamom, cinnamon and bay leaves. Now add ginger paste , garlic paste . Add little water and add the fried onions . Now add turmeric, chili powder and salt.Cook very well adding water little by little . Add the coconut milk and reduce the gravy . Add heavy cream . Now lower the flame of the stove , add the koftas carefully . Must be at low flame. Don’t add the koftas when the gravy is boiling . The gravy should be simmering in low heat in order to prevent breaking up the koftas . Cover the lid . Cook for few minutes then turn over the koftas carefully. Cook another few minutes until they are done . Add few whole gren chilies and special garam masala powder .Keep it on them for another 5 minutes .

4. You may sprinkle some keora water before serving.


1. Cook the koftas in gravy in low heat with lid on . The steam should help the koftas to be done .

2. If you are not fan of coconut milk add 1/3 rd cup of beaten yogurt with 1/3 rd cup of water . Don’t forget to add 1 tea spoon sugar also .


Nargisi kofta / kabab

Nargisi kofta / kabab

Nargisi kofta / kabab

Kofta has it’s origin in Central Asia and with the conquest of muslim emperors , it’s being introduced in the Sub-continent . Among the many variations , the most elegant one is undoubtedly Nargisi kofta , where a hard boil egg is stuffed in a layer of ground meat . The British Scotch egg is considered to be inspired by this amazing Mughal delicacy during the reign of British in the Sub-continent .

There are several versions of Nargisi kofta . Sometimes raw grounded keema/ mince is used . Sometimes the keema is boiled with split pea or chick pea and then grounded again to use the kofta . Sometimes the kofta is cooked in gravy , while sometimes it is served dry , without gravy .

Among these various versions , I would love to share the raw mince version and withhout gravy . 🙂


2 lb beef mince
4 or 5 hard boiled eggs
1/2 cup fried onion or bereshta
1 tea spoon ginger-garlic paste
1/4 th cup chopped mint or pudina
1/2 tea spoon red chili powder
1 tea spoon finely chopped green chili
1/2 tea spoon cinnamon powder
1/4 th tea spoon nutmeg powder
1/4 th tea spoon mace/ javetri powder
1/2 tea spoon cumin powder
3/4th tea spoon Garam masala or kabab masala
2 or 3 beaten eggs
1 slice of bread , soaked in milk
salt to taste

Other ingredients :

Beaten egg white for frying .

Procedure :

1. Squeeze the milk from the bread so that there is no single drop of milk . Now mix the mince with bereshta , ginger-garlic paste, pudina , green chili , chili powder , cinnamon powder , nutmeg-mace powder , garam masala powder , cumin powder , salt , bread slice and beaten eggs . Keep it in the fridger for 1 hour .

2. Prick the eggs with the sharp edge of knife or toothpick from one side to other , keeping the egg in tact . It will help the eggs not to burst after adding them in the oil . Now take each egg and cover with good amount of keema/ mince . Coat in beaten egg white and deep fry on medium- low flame until done .
Cut in halves lengthwise before you serve . Cut after the kofta cooled down . 🙂


1. Don’t wash the keema/ mince for any kabab or kofta . Ask the butcher to wash the meat first then make a keema of it . If the keema is washed , the kabab will fall apart after putting them in oil to fry . Washing of mince also degrades the texture and flavor of kababs . It is a very important note to remember .
If the keema is washed , you will need more binding agent so that it does not fall apart after adding them in the oil . But the more binding agent like bread , flour , besan , cornflour you use , the more it gets tough .

2. To avoid the bursting of eggs in the oil , as I said earlier , always prick the eggs with a knife or toothpick from one side to another before you enclose the egg in the mince patty . And also try to cover the eggs with good amount of mince because after adding the kofta to the oil , the meat tends to shrink down , so if there is not enough mince around the eggs , the mince will fall apart . 🙂

3. Don’t use egg yolks to coat them before frying . Using of egg whites only will help the oil to be clean other wise the oil you are using will get dark .

4. It is always preferred to keep the koftas in the fridger for at least 1 -2 hour before frying them in oil .

Meatball stuffed Potato ball

Meatball stuffed Potato ball

Meatball stuffed Potato ball

Well , this recipe is another production of my ” too many idea filled brain” !!! 😀 Can be a very good side dish or snack !!!! Great in Kid’s lunch pack too !!!!!


For meatball:

1. Grounded beef 350 gram ( raw)
2. Ginger-garlic paste 1 teaspoon
3. Soy sauce 1 teaspoon.
3. 1 beaten egg.
4. Cornstarch : enough to be able to shape the meatballs.
5. Salt to taste
6. Chopped green chilies, cilantro, mint
7. A pinch of garam masala powder.

For potato balls:

1. 3 large potato , boiled
2. Frid onion , 1/4th cup
3. Chopped mint and green chilies
4. Salt to taste

For coating :

1. One beaten egg
2. Bread crumbs and rice flour ( half n half )

Other ingredients:

Oil , enough to deep fry

Cooking Method:

1. Combine all the ingredients of meatball together and make small balls out of them .

2. Mash potato and mix with the ingredients mentioned for potato ball .

3. Take some mashed potato and put one meatball inside it . Reshape into a ball .

4. Dip in beaten egg and coat with breadcrumb-rice flour mixture.

5. Deep fry on medium-low heat . Don’t turn over until the other side is reddish brown . Fry both side well . Ready !!!!!


1. You don’t need to fry the meatballs before . Just use them raw inside the potato balls and they will be cooked too with the potato .

2. Don’t try to turn over the other side while frying , you may end up with broken potato balls . Have patience and fry each side minimum 5/6 minutes before you turn over . Let it get that brown color before u turn over .

3. If you want to cut the potato balls after frying , let tit cool first , then cut .Or else you may ruin the potato balls ..

My special egg kofta in coconut milk , mustard gravy!!!!!!!!!!!!!

My special egg kofta in coconut milk , mustard gravy!!!!!!!!!!!!!

My special egg kofta in coconut milk , mustard gravy!!!!!!!!!!!!!

I already posted Egg kofta recipe in my previous two posts . Please clik the link below to find out the basic recipe of egg kofta ;

Here’s one

Here’s another one

Now the gravy is bit different from other two posts. You just have to follow the basic egg kofta recipe. Cut it into pieces and now it’s time to cook it in coconut milk , mustard gravy; 😀

Ingredients for the gravy:

1/3 rd cup onion paste
Half a teaspoon ginger paste
Half a tea spoon garlic paste
Half a teaspoon Turmeric powder
1 teaspoon chili powder
1 bayleaf
1 tbl spoon of yellow mustard paste
Half a cup of thick coconut milk
Salt to taste
Green Chilies


1. Heat oil and then add the bayleaf. Add the onion paste , ginger paste, garlic paste . Add little water , now add the chili, turmeric powder , salt. Cook well adding water little by little .

2. Mix the mustard paste into coconut milk. Add into the spices. Add another cup of water . Now add the sliced kofta pieces. Cook in the medium low flame . The gravy needs to get into the kofta .

3. When The gravy is reduced, add the whole green chilies . Cook for another few minutes. When it comes to the desired consistency , turn off the heat and keep it on the stove with lid on .

Serve with hot plain rice or khichuri or even with polau/pilaf!!!!!!!!!!!!!!