Kashmiri Kofta Curry: A Symphony of Flavors from the Valley

Introduction:

Kashmiri Kofta Curry, a dish born from the heart of the picturesque Kashmir Valley, is a culinary masterpiece that reflects the rich heritage of Kashmiri cuisine. This recipe features spiced meatballs, or koftas, enveloped in a vibrant and aromatic curry that is a celebration of the region's distinct flavors. Follow along as we unravel the steps to create this indulgent Kashmiri Kofta Curry, bringing the essence of Kashmir to your dining table.

SOURCE

Ingredients:

For the Koftas:

500g minced meat (mutton or lamb)

1 large onion, finely grated

2 tablespoons besan (gram flour)

1 tablespoon ginger-garlic paste

1 teaspoon fennel powder

1/2 teaspoon ginger powder

1/2 teaspoon garam masala

Salt to taste

Cooking oil for frying

For the Curry:

2 large onions, finely sliced

2 tomatoes, pureed

1/4 cup yogurt

1/4 cup cashew paste (soaked cashews blended with water)

1/4 cup ghee (clarified butter)

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon Kashmiri red chili powder (for color)

1 teaspoon coriander powder

1/2 teaspoon fennel powder

1/2 teaspoon dry ginger powder

1/2 teaspoon cinnamon powder

1/2 teaspoon cardamom powder

Salt to taste

Fresh coriander leaves for garnish

Instructions:

For the Koftas:

In a large mixing bowl, combine minced meat, finely grated onion, besan, ginger-garlic paste, fennel powder, ginger powder, garam masala, and salt.

Mix the ingredients thoroughly to form a homogeneous mixture.

Shape the mixture into small, round koftas.

Heat oil in a pan and fry the koftas until they are golden brown on all sides. Set aside.

For the Curry:

In a pan, heat ghee and add cumin seeds. Once they splutter, add sliced onions and sauté until they turn golden brown.

Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, fennel powder, dry ginger powder, cinnamon powder, and cardamom powder. Sauté the spices for a few minutes.

Pour in the tomato puree and cook until the oil separates from the masala.

Whisk yogurt and cashew paste together. Add this mixture to the pan and cook until it blends with the masala.

Add salt and continue cooking until the curry thickens.

Gently place the fried koftas into the curry and let them simmer for 10-15 minutes, allowing the flavors to meld.

Garnish with fresh coriander leaves before serving.

Kashmiri Kofta Curry is a culinary journey that captures the essence of Kashmir, bringing together aromatic spices and succulent meatballs in a rich, creamy curry. Serve this dish with steamed rice or naan to experience the regal flavors of Kashmiri cuisine. Enjoy the warmth and hospitality of the valley with every delectable bite of this Kashmiri Kofta Curry.