Buttery Soft Mutton Kofta Curry Recipe | Juicy Meatballs in Rich Creamy Gravy | Easy Step by Step

Описание: Buttery Soft Mutton Kofta Curry Recipe

✨ A rich and creamy mutton kofta curry made with juicy meatballs simmered in a flavorful onion–tomato–yogurt gravy. Perfect to serve with naan, roti, or steamed basmati rice.

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Ingredients

For Koftas (Meatballs):
• ½ kg fatty minced mutton (or add 1–2 tbsp butter if using lean meat)
• 1 large onion, roughly chopped
• 1 tbsp ginger-garlic paste
• Handful of fresh coriander leaves
• 2 tbsp roasted chana dal (puttane)
• 10–12 cashew nuts (lightly roasted)
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 1 tsp salt
• 1 tsp garam masala

For Gravy:
• 1 cup oil
• 2 bay leaves
• 3 cinnamon sticks
• 1 black cardamom
• 4 green cardamoms
• 10–12 black peppercorns
• 5 cloves
• 1 tsp cumin seeds
• 2 large onions (ground into paste)
• ½ tsp ginger-garlic paste
• 3 large tomatoes (pureed)
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 2 pinches turmeric powder
• 1 tsp Kashmiri red chilli powder
• Salt to taste
• 1 cup yogurt (curd)
• 2 cups water
• 4 slit green chillies
• Fresh coriander leaves (for garnish)
• 2 tbsp fresh cream or malai (for garnish)

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Method

Step 1: Prepare the Koftas
1. In a blender, add minced mutton, onion, ginger-garlic paste, coriander leaves, roasted chana dal, cashew nuts, and all dry spices.
2. Grind into a sticky paste.
3. Grease your hands with oil and shape equal-sized round meatballs. Keep aside.

Step 2: Cook the Gravy
1. Heat oil in a deep kadai/pan.
2. Add bay leaves, cinnamon, cardamoms, black pepper, cloves, and cumin seeds. Sauté for a minute.
3. Add onion paste and cook until translucent.
4. Add ginger-garlic paste and sauté until raw aroma disappears.
5. Stir in tomato puree, cover, and cook for 4–5 minutes until oil separates.
6. Add red chilli powder, coriander powder, turmeric, Kashmiri chilli powder, and salt. Sauté well, adding a splash of water to prevent burning.
7. Lower the flame, add yogurt, and stir continuously to avoid curdling.
8. Increase heat and roast the mixture until oil separates.
9. Pour in 2 cups of water, cover, and bring to a boil.

Step 3: Add the Koftas
1. Reduce flame to simmer and gently drop meatballs one by one into the gravy.
2. Do not stir with a spoon—just tilt the pan slightly to move them around.
3. Cover and cook on medium flame for 20–25 minutes until koftas are fully cooked.
4. Add slit green chillies and fresh coriander leaves. Simmer for 5 more minutes until oil rises to the top.

Step 4: Garnish & Serve
1. Transfer koftas to a serving dish.
2. Garnish with fresh cream or malai.
3. Serve hot with naan, roti, or steamed rice.

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Cooking Notes
• Always cook yogurt on low flame first to prevent curdling.
• Avoid stirring koftas with a spoon to maintain their shape.
• For extra richness, you can add 1 tbsp ghee at the end.


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