Shahi Kofta Korma recipe, pakistani is a delicious meatball curry. Made with the boneless mutton and chana dal, this korma will surely become your favorite.
If you have already seen my Mutton Kofta Curry, you might be forgiven to think that both these curries are one and same. However, when you look further at the ingredients and the method, you will realise that both have a unique preparation.
This Shahi Kofta Korma recipe, pakistani is much like how I make the Shami Kabab recipe. I use the same paste that is used for the Shami Kabab for making this Kofta Kurma recipe.
Instead of frying like a disc, we simply fry into a meatball shape. The korma curry is pretty much simple like most of my other korma recipes. All you have to do is make the simple onion, tomato, yogurt based gravy along with spices. Drop the fried meatballs in this gravy and cook gently. That’s it. Your deliciously tasty and soft Shahi Kofta Korma recipe, pakistani will be ready before you know it.
You simply cannot go wrong with this recipe. While if you overcook the Meatball Curry, it turns hard beyond repair, this Shahi Kofta Korma recipe, pakistani is really very soft. You would have to fry the Koftas really well before adding them to the curry. Otherwise they would simply fall apart. Be careful not to burn them by over frying.
The Shahi Kofta Korma recipe really goes well with any kind of Indian Breads. You can even serve it with some plain steamed hot rice or any type of flavored rice.
I, personally, love to relish it with some roti. Whenever I make this Shahi Kofta Korma recipe, I would serve it with roti. You can say old habits die hard. That is how Ammi used to serve this delightfully tasty curry. Whenever there was this Shahi Kofta Korma recipe, pakistani made at home, it would be served with hot rotis. And that is how even my taste buds have developed.
You can even freeze the meatballs, just like how you would freeze the shamis. Thaw them before frying and dropping in the gravy. That would not only save a lot of time but also whip up a delicious curry in no time at all.
So let’s get started with making this Shahi Kofta Korma recipe, pakistani
Shahi Kofta Korma Recipe, Mutton Kufta Kurma
For the kofta
- 500 gm mutton-boneless cut into cubes
- 5 cups water
- 1/2 cup bengal gram / chana dal
- 5 green cardamom
- 4 cinnamon sticks
- 2 green chili
- Salt to taste
- 1 1/2 tsp turmeric powder
- 1 tbsp ginger garlic paste
- handful of coriander leaves / cilantro
- oil for frying
For making the Korma
- 1/2 cup oil
- 3 - 4 green chili
- 2 onions finely sliced
- 2 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 2 to matoes blend into a puree
- 1 cup yogurt
- salt to taste
- 3 tbsp coriander leaves
Making The Kofta
- In a pan, add the meat, water, chana, cardamoms, cinnamon, salt, turmeric powder, ginger and garlic paste.
- Bring the mixture to a boil and then lower the heat.
- Cook everything till all the water has evaporated from it and the meat is tender. If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart.
- Remove the pan from the heat and set aside to cool. You can remove the whole spices as they do not grind well.
- Grind the meat in a food processor along with the green chillies, and coriander leaves.
- Divide the mixture equally into small lemon sized portions and shape each of them into a ball.
- Heat the oil in a pan and fry the meatball until they deep brown in color
- Remove and drain the excess oil on kitchen towels. Set aside.
Making the Korma
- Heat oil in a pan and fry the onions and green chili till the onions are translucent.
- Add the ginger garlic paste and fry till raw smell has vanished.
- Now mix in the tomato puree, coriander powder, red chili powder, salt and turmeric powder and stir.
- Add the yogurt and stir well.
- Add in the kofta balls and cook on medium low flame and stir very gently.
- Be extra careful as the koftas will easily break if you stir too much.
- Remove from heat after cooking for about 5 minutes.
- Serve hot garnished with lemon wedges, coriander leaves and onion.
Signing off until next time,
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