By Rajlakshmi
February 22, 2026
Kashmiri khubani kofte are basically meatballs cooked only with the evaporated air through steaming, which comes out extremely juicy, tender and fluffy. They are healthy too because they are not fried!
200 gm minced meat 1 tsp cardamom powder 1 tsp white pepper powder 1 egg white ½ cup bread crumbs 1 tbsp saffron water 1 cup onion, sliced 2 tbsp ginger-garlic paste 1 tsp turmeric powder 3 tbsp curd 1 bay Leaf 1 tbsp cumin Seeds 2-inch cinnamon sticks 3 green cardamom pods 8-10 cloves 1 cup tomato puree 1 tbsp coriander powder 1 tsp turmeric powder
1 tsp red chilli powder 1 tbsp garam masala powder ½ cup cashew nut paste ½ cup apricots, deseeded and sliced
In a large mixing bowl, combine all the ingredients required for marination. And at last, add saffron-soaked water. Mix evenly well.
Let it rest for 30-40 minutes. Heat oil in a saucepan, and add sliced onions and ginger-garlic paste. Mix well until golden brown.
Add turmeric powder and mix. Transfer the mix into a mixer. Add curd and water to make the onion paste. Keep aside.
Heat some oil. Add bay leaf, cumin, cinnamon, green cardamom pods, and cloves. Sauté well and let them crackle. Add tomato puree and mix well.
Add coriander powder, turmeric, chilli powder, and garam masala. Mix thoroughly. Combine the onion paste with the curry.
Add the cashew paste. Mix well. Add salt and let it simmer for a few minutes.
Brush your hands with oil and make tiny meatballs or koftas. Infuse an apricot in each meatball. Steam the meatballs in a double-boiler.
Shallow-fry the meatballs for a crunch. Toss and turn until brown. Add the creamy gravy to it. Garnish with coriander and cream. Serve.