Shahi Kofta Recipe

Cooking Directions

• STEP 1.In a bowl, mix together ground meat, grated onion, ginger-garlic paste, green chili, coriander leaves, garam masala, red chili powder, turmeric powder, and salt.
• STEP 2.Shape the mixture into small meatballs and set aside.
• STEP 3.Heat oil in a pan and fry the meatballs until golden brown. Remove from the pan and set aside.
• STEP 4.In the same pan, add sliced onions and cook until golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute.
• STEP 6.Add tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook until the oil separates from the masala.
• STEP 7.Add water and bring the gravy to a boil. Reduce the heat and simmer for 10 minutes.
• STEP 8.Add the fried meatballs to the gravy and simmer for another 10 minutes.
• STEP 9.Finally, add fresh cream and kasuri methi (dried fenugreek leaves). Mix well and cook for a minute.
• STEP 10.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can use a combination of ground meat like lamb and chicken for more flavor.
• Make sure to fry the meatballs until they are golden brown to ensure they are cooked through.
• If you prefer a smoother gravy, you can blend the onion and tomato mixture before adding the meatballs.

Storage and Serving

• Shahi Kofta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Shahi Kofta with naan, rice, or pulao for a complete meal.