Kheema Malai Kofta

Kheema Malai Kofta


2 people made this

About this recipe: This non-vegetarian dish is the star of the party. You can either use minced mutton or minced beef. Great with pulao, parathas or pooris.


Serves: 6 

  • ½ kg minced meat
  • 1 tablespoon minced ginger
  • 2 teaspoons minced garlic
  • 4 green chillis
  • 1 teaspoon garam masala
  • 1/3 cup breadcrumbs
  • 1 egg, beaten
  • Salt to taste
  • For gravy
  • 4 tablespoons oil
  • 1 tablespoon ginger, minced
  • 3 cloves garlic, minced
  • ½ teaspoon garam masala
  • 1 teaspoon Kashmiri red chilli powder
  • ½ teaspoon ground fennel seed (saunf)
  • 1 teaspoon sugar
  • Salt to taste
  • 750 grams tomatoes, pureed
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • ¼ cup cream
  • 2 tablespoons chopped coriander leaves, for garnish

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. 1. To make Koftas: Mix all the ingredients gently using your hands. Make lime sized balls. Heat oil in a frying pan and shallow fry the koftas, turning frequently so they brown all over. Alternately, you can bake the koftas at 160C for 20 minutes, but you will not get a nice crust this way.
  2. 2. To make gravy: Heat oil in a deep sauce pan. Fry ginger, garlic, and spices. Add pureed tomatoes and cook for 10 minutes on medium heat till tomatoes turn deep red. Add ½ cup water and kasoori methi. Add koftas and simmer 10 minutes. Now add cream. Cook a few more minutes. Garnish with coriander leaves and serve.

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