Mughlai akbari kofta curry Recipe

Cooking Directions

• STEP 1.In a bowl, mix minced meat, grated onions, ginger-garlic paste, green chilies, coriander leaves, garam masala, red chili powder, and salt.
• STEP 2.Shape the mixture into small balls and deep fry them until golden brown. Set aside.
• STEP 3.In a separate pan, heat oil and add cumin seeds, cloves, cinnamon, and cardamom. Saute until fragrant.
• STEP 4.Add finely chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 5.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates.
• STEP 6.Whisk yogurt and add it to the gravy. Cook for a few minutes until well combined.
• STEP 7.Add water to adjust the consistency of the gravy and bring it to a simmer.
• STEP 8.Gently add the fried koftas to the gravy and cook for another 5-7 minutes.
• STEP 9.Garnish with fresh cream and chopped coriander leaves before serving.
• STEP 10.Serve the Mughlai Akbari Kofta Curry hot with naan or rice.

Cooking Tips

• Make sure to fry the koftas on medium heat to ensure they are cooked evenly and remain juicy.
• You can make the koftas in advance and refrigerate them. Just reheat them in the curry before serving.
• For a richer flavor, you can add a tablespoon of cashew paste or almond paste to the gravy.

Storage and Serving

• Leftover Mughlai Akbari Kofta Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the curry with naan, roti, or steamed rice for a complete meal.