" Soft Mutton Kofta Curry " Ek baar zaroor try kariye....by Its Heena Licious 🤤

Mutton Kofta Curry Recipe Ingredients For the Koftas 500 g minced mutton (keema) 5 medium onion, finely chopped for barishta 2 green chilies, finely chopped 1 tbsp ginger-garlic paste 2 tbsp fresh coriander, chopped ½ tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder ½ tsp garam masala ½ tsp cumin powder Cashewnuts Grated coconut poppy seeds Ghee Salt to taste 2 tbsp gram flour (besan), lightly roasted Oil for shallow frying For the Curry 3 tbsp oil 2 onions, finely sliced 1 tbsp ginger-garlic paste ½ tsp turmeric powder 1½ tsp red chili powder 2 tsp coriander powder 1 tsp cumin powder ½ tsp garam masale Salt to taste 2 cups hot water 2 tbsp fresh cream or 2 tbsp whisked yogurt (optional) Fresh coriander for garnish Method Step 1: Make the Koftas In a bowl, combine minced mutton, onion, green chilies, ginger-garlic paste, coriander, turmeric, red chili powder, coriander powder, cumin powder, garam masala, salt, roasted besan, and egg (if using). Mix well for 5–7 minutes until sticky. Refrigerate for 20–30 minutes. Shape into small round koftas. Shallow fry on medium heat until lightly golden. They don't need to cook completely. Set aside. Step 2: Prepare the Curry Heat oil and fry sliced onions until deep golden brown. Add ginger-garlic paste and sauté for 1 minute. Add turmeric, red chili, coriander, cumin, garam masala, and salt. Cook for 2–3 minutes. Pour in hot water and bring to a gentle boil. Add the fried koftas carefully. Cover and simmer on low heat for 15–20 minutes until the koftas are fully cooked and tender. Stir in cream or whisked yogurt (optional) and cook for another 2 minutes. Garnish with fresh coriander. Serving Suggestions Serve hot with: Jeera Rice Steamed Basmati Rice Naan Tandoori Roti Rumali Roti Chef's Tip: For extra soft and juicy koftas, avoid over-frying them. Simmering them gently in the curry gives the best texture.