Kashmiri Mutsch Receipe |Meatballs in spicy gravy | Mutton Keema
Kashmiri Mutsch Receipe |Meatballs in spicy gravy | Mutton Keema
#kashmirimaschh #kashmirimutsch #mutschreceipe #muttonreceipe #authentickashmirifood #foodflavours #foodfromvalley #lovecooking #spicycurry #authentickashmirifood #MuttonKeema #Keema #Mutton #keemacurry
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Kashmiri cuisine is known for its unique flavor which it mainly derives from the ingredients used in cooking especially Fennel and ginger powder. This dish takes a lot of time and effort to make. The quality and taste of mutsch depends on the type of meat used. You should always use lean meat with less or minimal fat. I never buy readymade mincemeat, instead I purchase a whole small thigh (called as raan in Kashmiri) and then take out the lean meat and mince it. Beauty of Kashmiri dishes is that we never use onion, garlic or tomato in any of our recipes be it veg or non-veg. Stay tuned for more such authentic recipes.
Preparation time: 30mnt
Cooking time: 40mnt
Serves: 6
Ingredients:
First for freshly homemade garam masala:
Zeera/Cumin – 3tbs
Moti Elaichi – 2
Green Cardamom – 4
Tej patta – 2
Cloves / Laung - 3
For Mustch
Double minced boneless lamb leg(raan) – 600 gms
Kashmiri red chilli powder – 3tbs
Saunf or Fennel Powder – 2tbs
Sunth/Ginger Powder – ½tsp
Dalchini / Cinamon Powder – 2tbs
Freshly made garam masala – 2tbs
Hing – 2 pinch
Salt as per taste
Oil 3tbs of raw mustard oil for mixing
For Gravy/Curry:
Hing – 1 pinch
Tej patta – 2
Moti elaichi -1
Kashmiri Red chilli powder – 2 ½ tbs
Saunf/Fennel Powder -1 ½ tbs
Dalchini/Cinamom powder – 1tsp
Freshly made garam masala – 1tbs
Curd/Yoghurt – 1tbs
Salt as per taste
4 Tbs of mustard oil for cooking
2 glasses of water
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Kashmiri style Aloo Kofta || Alve Kofte ||
Kofta Curry || Potato with meat balls ||
How to make Perfect and tasty aloo koftay
CHICKEN KOFTA GRAVY RECIPE | CHICKEN MEATBALLS GRAVY RECIPE | CHICKEN MEATBALLS
Chicken Kofta Gravy Recipe | Chicken Kofta Curry | Chicken Meatballs Gravy Recipe | Chicken Meatballs | Chicken Meatballs Curry | Chicken Meatballs in Gravy | Chicken Kofta Gravy Recipe | Chicken Kofta Recipe | Chicken Meatballs Recipe
Ingredients for Chicken Kofta Curry
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken Mince (Keema) - 250 gms.
For Meatballs/ Kofta Mix:
- Salt- 3/4 tsp
- Pepper powder- 1/2 tsp
- Breadcrumbs- 6-7 tbsp
- Onion, fine chopped- 3 tbsp
- Green chillies chopped-3-4
- Coriander leaves chopped- 3 tbsp
- Garlic, fine chopped- 2 cloves ( 1 tsp)
- Egg - 1 small
FOR THE GRAVY:
Whole Spices:
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Kashmiri Chilli Powder-1/2 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/4 tsp
- Garam Masala Powder- 3/4 tsp
Other Ingredients:
- Grated Onion- 100 gms (2 small)
- Ginger Garlic paste- 2 tsp
- Readymade tomato purée or paste- 4 tbsp
- Whisked Curd/Yogurt- 3 tbsp
- Green Chillies, sliced- 3
- Refined Oil- 3 tbsp + 2 tbsp for pan- frying the meatballs
- Coriander leaves, chopped- 2 tbsp
Preparation:
- Chop the onion to give you 3 tbsp to be added to the kofta mix.
- Also peel & chop the garlic, green Chillies and coriander leaves.
- For the gravy, grate 2 small onions and set aside. You can also easily make grated onion in the grinder. Chop the onion into small cubes and add to the grinder. Pulse/grind few times to get roughly grated onion. Do not make into a paste.
Making the Chicken Meatballs/Koftas:
- To prepare the mix for the chicken meatballs/koftas, take the Chicken mince in a bowl and add all the other ingredients. Mix all the ingredients by hand and set aside for around 15-20 mins.
- Now form the meatballs/Koftas as shown in the video, taking around 20 gms of the mix for each. Should make around 20 meatballs.
- To pan fry the meatballs, heat 2 tbsp oil in a pan and place them side by side. Do not crowd the pan and fry in two batches.
- Fry the meatballs on medium heat for around 6 mins stirring these often so that these get browned uniformly.
- Remove and repeat for the rest. Set aside.
Making the Curry/Gravy:
- Heat oil in a pan and add the whole spices. Once it splutters, add the grated onions. Fry on medium heat for 4-5 mins and then add the Ginger Garlic paste. Give a mix and fry on medium heat for around 2 mins till the raw smell is gone.
- Now add the tomato puree, 2 tbsp water and give a mix. Mix and fry on medium heat for 2 mins.
- Now add all the spice powders and 1/2 tsp salt and give a mix. Add 3 tbsp water, mix and fry on medium heat for 2-3 mins till oil separates.
- Switch off the heat and add the whisked curd/plain yogurt and the sliced green chillies & cook on low heat for 3-4 mins till oil separates. Now add 300 ml water and cover & cook on low heat for around 7 mins till the gravy is cooked.
- Remove the lid and add the fried meatballs, give a stir and cover & cook on low heat for 10-12 mins.
- Finally garnish with chopped coriander leaves.
- Serve with roti, naan or rice.
#chickenkoftagravy #chickenkoftacurry #chickenmeatballscurry #chickenmeatballs #chickenkofta #chickenmeatballsrecipe #koftacurry #spiceeats #spiceeatsrecipes #spiceeatschicken
Mutton Kofta Curry | मटन कोफ्ता बनाने का आसान तरीका | Keema Kofta | Chef Ranveer Brar
MUTTON KOFTA CURRY - Sunday special Mutton Keema kofta / Kofta curry/ Keeme ke kofte. Do try and let me know how you like it :)
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MUTTON KOFTA CURRY
Preparation time : 15 minutes
Cooking time : 30-35 minutes
Servings : 2
Ingredients
For Mutton Kofta
600 gm Mutton Mince (मटन कीमा)
2 tbsp Cashew Nut Paste (काजू का पेस्ट)
¼ cup Fried Brown Onions (तला हुआ प्याज़)
1 tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
½ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Coriander Powder (धनिया पाउडर)
Salt to taste (नमक स्वादानुसार)
1 tbsp Ginger-Garlic-Green Chilli Paste (अदरक लहसुन हरी मिर्च का पेस्ट)
2 tbsp roasted Gram Flour (भुने चने का बेसन)
1 fresh White Bread Slice (ब्रेड स्लाइस)
Oil for frying (तेल तलने के लिए)
For Curd Mixture
1 cup Curd (दही)
½ cup Fried Brown Onions (तला हुआ प्याज़)
1 tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
½ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Coriander Powder (धनिया पाउडर)
½ tbsp Ginger-Garlic-Green Chilli Paste (अदरक लहसुन हरी मिर्च का पेस्ट)
2 fresh Green Chillies - broken in half (हरी मिर्च)
few Mint Leaves (पुदीने के पत्ते)
For Curry
2 tbsp Oil (तेल)
½ Mace (जायफल)
8-10 Black Peppercorns (काली मिर्च के दाने)
2 Black Cardamom (बड़ी इलायची)
2-3 Cloves (लॉन्ग)
2 tbsp Ghee (घी)
1 inch Ginger - julienned (अदरक)
1 fresh Green Chilli (हरी मिर्च)
2 cloves Garlic - crushed (लहसुन)
1 medium Onion - sliced (प्याज़)
2 tbsp Desiccated Coconut (नारियल का बुरादा)
Curd Mixture (दही का मिश्रण)
Water (पानी)
Fried Mutton Kofta (तले हुए मटन के कोफ्ते)
Salt to taste (नमक स्वादानुसार)
2 tbsp Cashew Nut Paste (काजू का पेस्ट)
¼ tsp Rose Water (गुलाब जल)
2-3 drops Kewra Water (केवड़ा जल)
For Garnish
fresh Coriander Leaves (धनिया पत्ता)
Fresh Cream (मलाई)
Process
For Mutton Kofta
In a bowl add minced mutton, cashew nut paste, fried brown onion, degi red chilli powder, turmeric powder, coriander powder, salt, ginger-garlic-green chilli paste, roasted gram flour, white bread slice and mix everything together.
Now grind this mixture into a fine paste using a grinder.(do it in intervals don't over heat the mixture).
Then make lemon sized balls from the mixture and deep fry in medium hot oil until browned from outside but raw from in side.
Remove and keep aside for further use.
For Curd Mixture
In a bowl add curd, fried brown onion, degi red chilli powder, turmeric powder, coriander powder, ginger-garlic-green chilli paste, green chillies, mint leaves and mix everything properly and keep aside for further use.
For Curry
In a kadai heat oil and add mace, black pepper cons, black cardamom, cloves, ghee and let them crackle.
Now add ginger, green chilli, garlic, onion and saute until light brown then add desiccated coconut and saute until nutty brown.
Then add the curd mixture and continue cooking until the oil starts separating then add water and stir everything properly.
Now place the fried mutton kofta then cover and cook for 10-12 minutes.
Remove the kofta out and blend the curry using a hand blender then strain it properly through a strainer.
Then add it back in the kadai and add cashew nut paste, rose water, kewra water and stir it properly then add the kofta back in the curry then cover and cook for 5-7 minutes.
Switch off the flames and serve hot and garnish with coriander leaves and fresh cream.
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Kashmiri Kofta | Kashmiri Kofta recipe
Kashmiri Kofta
Serving - 3 - 4
INGREDIENTS
(For Koftas)
Mutton keema - 1 kilogram
Salt - 1 teaspoon
Red chili powder - 2 teaspoons
Ginger paste - 1 1/2 tablespoons
Garlic paste - 1 1/2 tablespoons
Cumin powder - 1 tablespoon
Crushed black cardamom - 1 tablespoon
Coriander - 1 tablespoon
Oil - 1 teaspoon
(For Kofta Curry)
Oil - 110 milliliters
Onions - 235 grams
Tomato - 160 grams
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Red chili powder - 1 teaspoon
Fennel seeds powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Black cardamom - 1 teaspoon
Water - 610 milliliters
Coriander - for garnish
PREPARATION
(For Koftas)
1. In a mixing bowl, add 1 kilogram mutton keema, 1 teaspoon salt, 2 teaspoons red chili powder, 1 1/2 tablespoons ginger, 1 1/2 tablespoons garlic, 1 tablespoon cumin powder, 1 tablespoon crushed black cardamom, 1 tablespoon coriander, 1 teaspoon oil and mix all the ingredients well.
2. Grease your hand with oil, take a small portion of mixture and Shape them into koftas.
3. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper. Keep aside.
(For Kofta Curry)
1. Heat 110 milliliters oil in a skillet, add 235 grams onions and saute for a couple of minutes till the onions turn translucent.
2. Add 160 grams tomato and saute till it turns soft and mushy.
3. Then, add 1/2 teaspoon salt, 1 teaspoon turmeric and mix it well.
4. Now, add 1 teaspooon red chilli, 1/2 teaspoon fennel seeds, 1 teaspoon cumin powder, 1 teaspoon black cardamom and mix it agin.
5. Add 110 milliliters water and cover it with weight and cook until you hear 2 whistles.
6. Now, add the fried koftas in it and mix it well.
7. Add 500 milliliters water and cook for 20 minutes.
8. Garnish with coriander.
9. Serve hot.
Kashmiri Mutton Kofta | Meatballs Cooked in Gravy | By KTT
Kashmiri Mutton Kofta or Meatballs are prepared from mutton or lamb keema (ground meat). Traditionally the mutton is minced by pounding it in Mortar and pestle until soft & pliable. The minced/ground mutton is then mixed with spices like fennel powder, ginger powder, garam masala, garlic paste, cilantro, black cardamom etc. and is shaped into round meatballs called 'Kofta'. Adding egg is optional. Normally in Kashmiri mutton kofta curry the meatballs are pan fried or deep fried & then these koftas are braised in the gravy resulting in a softer, luscious meatballs. Give this recipe a try and then let us know in comments how these turned up.
Enjoy.
Hope you find this video useful & like our recipe. Please LIKE, COMMENT & SHARE if you like this video. Please consider SUBSCRIBING to our channel as well.
Thank you!
Ingredients for Kofta/meatballs:
1. Lamb/Mutton minced meat (Keema) - 2 lb
2. Salt - 1 tbsp or as per taste
3. Red Chili Powder - 1/2 tbsp
4. Turmeric Powder - 1 tbsp
5. Fennel Powder - 1 tbsp
6. Ginger Powder - 1/2 tbsp
7. Garam Masala Powder - 1/2 tbsp
8. Black Cardamom - 2-3
9. Onions - Finely Chopped - 1
10. Oil for deep frying
Ingredients for Gravy:
1. Tomatoes - 4 (Mashed into a Puree)
2. Onions - 2 (Finely Chopped)
3. Oil - 5-6 tbsp
4. Salt 1 tbsp or as per taste
5. Turmeric Powder - 1 tsp
6. Cumin Seeds - 1 tsp
7. Fennel Powder - 1 tbsp
8. Garlic Cloves - 2
9. Cloves - 3
10. Green Cardamom - 3
11. Cinnamon Stick - 1
12. Ginger Powder - 2 tsp
13. Red Chili Powder - 1 tsp
14. Water - 2 Cups
15. Garam Masala Powder - 1 tsp
Method:
1. Mix all ingredients for Kofta/Meatballs and mix well
2. refrigerate the Kofta mix for about 1/2 hour
3. Start making round shaped Koftas/meatballs of appropriate size
4. Deep fry the meat balls and keep aside when these turnbrown
5. Boil tomatoes for 10-15 mins and let these cool off
6. Peel the skin off and mash the tomatoes into a puree using hands or a mixer and keep aside
7. In the same pan in which meatballs were fried, take 5-6 tbsp of oil and fry onions until golden brown
8. Add all the ingredients for the gravy and mix well.
9. Add tomato puree and cover and cook for 5-7 mins on simmer until onions are soft
10. Add Garam Masala powder for flavor/fragrance
11. Add meat balls and mix well
12. Add water for gravy
13. Add black cardamom
14 Cover and cook until water is reduced by 1 cup
15. Kashmiri Kofta curry is ready!
ENJOY!!!
#Recipes #StayHome #WithMe #KashmiriKofte #KashmiriMeatballs #MuttonKoftaCurry
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Please watch: Healthy Chicken Noodle Soup | Soupy Noodles | One Pot Dinner
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