Mutton Kofta Curry Recipe
About Mutton Kofta Curry Recipe:
Mutton kofta curry/Tasty hyderabadi restaurant style meatballs curry is a tasty curry made by immersing koftas or meatballs in rich gravy and this tastes awesome with rice or roti.
- 14 Ingredients
Ingredients for Mutton Kofta Curry Recipe
- 20 gram Cashew Nuts
- 2 tablespoon Coconut powder
- 4 tablespoon Roasted bengal gram
- 1/2 kilogram Mutton
- 1 medium sized onion
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon homemade garam masala powder
- As required Few mint and coriander leaves
- 3 finely cut green chiles
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Salt
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Mutton Kofta Curry Recipe
Grind these ingredients and make a fine powder
Grind all these ingredients then add the powder of coconut,cashews and bengal gram.
Mix it well with little oil,mix well and make round medium sized koftas or meatballs.
Grind two medium-sized onions into a fine paste. Roasted coconut powder 3 tbsp and grind it along with 3 tbsp yogurt.
Tomato puree/paste of - 2 medium sized tomatoes
Heat 3 tablespoon oil, to it add ginger garlic paste - 2 tablespoon, fry it till raw smell disappears.
Add onion paste and fry well till its colour changes.
Add coconut and yogurt paste and fry well.
Now add tomato paste and cook well.
Add 1 tsp red chilli powder,1/2 tsp turmeric powder, garam masala 1 tsp (homemade), and 1/2 tsp coriander powder. Then add 1/4 tsp jeera powder. Mix well and cook.
After masala is well cooked as oil got separated from it.Then add salt,water and cook until gravy boils.
Once the gravy has started boiling now add all the meatballs.Cook for 15 mins under medium to low flame.
After 15 minutes add a few coriander leaves and serve hot with rice or chapati ,phulka.