BY: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF.
KOFTA a word that probably creates a lot of temptations in many of us who love the soft melting in the mouth juicy and spiced up preparation in which veg or non-veg both options have been possible equally tasty and inviting in that saucy, creamy and aromatic gravy to go along with a nice tandoori roti or a laccha paratha!
The word Kofta also has a connect with the Turkish word Kofte which means to have a dish from the meatball family comprising of mincemeat or ground meat/chicken/seafood being cooked and served with a sauce or gravy. The varieties have been so many ever since the concept picked up many years back.
Kofta also has a connect with Persian meaning rissole simply a preparation made with fine ground meat which comes together and binds up into a new delectable delight from a snack to a main course. Some stories also say that the Turko- Afghans have introduced this to the culinary world with their selective and exotic varieties in this concept.
We make various types of koftas in our Indian kitchens from the classic malai kofta curry, Shakarkhandi ke kofte, palak paneer ke kofte, egg and aloo ke kofte, soy aur makhane ke kofte, Kamal Kakdi ke kofte, machli ke kofte, kache kele ke kofte, mutton, beef mince, chicken keema, pork mince etc has also been used a lot in various cuisines as well.
Here are a few of my favorite kofta recipes for all our foodies to try!
Recipe-1] ANARI SHAKARKHANDI KE KOFTE
Ingredients
For the Kofta Mixture:
- Sweet potatoes-250 gms. peeled and boiled, mashed
- Potatoes- 1 med sized boiled, grated/mashed.
- Oil to fry kofta
- Salt and pepper to taste
- Dried anardana- 1 tbsp.
- Roasted crushed jeera powder-1/2tsp
- Red chili powder- ½ tsp
- Maida/cornflour/breadcrumbs- as needed for binding.
For the Kofta Gravy:
- Oil/ghee- 2 tbsp.
- Shahi jeera- ½ tsp
Grind the following ingredients into a paste together: 3 medium sized onions+ ginger -1-inch piece + garlic- 4-5 cloves + red chilies- 2 no+ 4-5 green chilies, add a little water to make the thick paste.
- Salt to taste
- Bayleaf & peppercorns- 2 -3 no
- Turmeric powder + red chili powder + garam masala- to taste
- Fresh cream- ¼ cup
- Cashew paste-1 tbsp.
- Curd- ¼ cup beaten, sweet.
- Kasuri methi- 1 tsp.
- Coriander leaves- 2 tbsp. chop
Method:
- Prepare the koftas mix together in a mixing bowl and shape them into lemon sized balls and coat them with breadcrumbs/maida/corn/flour and deep fry, keep aside.
- Prepare the gravy base paste and cook it in the oil/ghee with shahi jeera, Bayleaf, peppercorns, add little water as needed while cooking the gravy, the oil will start to come through sides and surface once it cooks up 6- 8 mins, add kasuri methi and mix in well.
- Add cashew, curd, cream and slowly blend it in and it will be a creamy textured sauce, simmer for 5- 7 mins more.
- Just before serving the curry add in the fried koftas and bring to a boil, garnish it with little cream and coriander and serve hot with phulkas, parathas, missi rotis!
Recipe-2] CHEESE STUFFED CHICKEN KEEMA KOFTA
Ingredients:
For the Kofta Mixture:
- Chicken Keema- 250 gms very finely ground.
- Salt and pepper to taste
- Ghee- 1 tbsp.
- Ginger-garlic- chili paste- 1 tsp mix
- Egg- 1 no
- Maida/cornflour- as needed for binding
- Garam masala powder- ½ tsp
For the cheese and nut stuffing :
- Grated cheese- ¼ cup
- Chopped nuts- 2 tbsp.
- Breadcrumbs- 2 tbsp.
- Chopped coriander leaves- 2 tsp chopped
For the Kofta Gravy:
- Oil/ghee- 2 tbsp.
- Fried light browned onions- 2 cups ground to a paste
- Jeera- ½ tsp
- Tomato puree-1/2 cup
- Cashew paste- 1 tbsp. + ½ cup curd + 2 tbsp. cream
- Kasuri methi- ½ tsp
- Ginger-garlic paste- 1 tsp
- Salt to taste + turmeric powder + red chili powder+ dhaniya to tasten
- Fresh coriander leaves- 2 tbsp.
- Lime juice- 1 tsp.
Method:
- In a mixing bowl combine together the chicken keema with all other ingredients and form into a firm smooth mixture, apply oil on the fingers and divide into lemon size portions, flatten a little and place the cheese and nut mixture, close well, dip in egg and coat with crumbs and fry the koftas well/ I also like to poach them at times in simmering water and it comes out well too without the stuffing/ one can also place them on a greased tray in an oven and bake as well at 160 degrees Celsius for 20 mins.
- Heat oil/ghee saute the ingredients one by one, add in the onion paste, tomato puree, add salt and powdered spices to taste, little water and simmer for 3-4 mins.
- Add in the thickening agents, kasuri methi and get the gravy cooking for 4-5 mins more.
- Once a little oil starts to ooze out the gravy gets ready, add a little lime juice and coriander turn off the flame.
- Arrange the koftas on a serving dish/tray and top with the hot gravy and serve it with laccha parathas/ ajwain rotis/ Pudina naan.
Recipe-3] NIZAMI MAKHANE AUR PANEER KE KOFTE
Ingredients:
For the kofte:
- Makhane-50 gms soak 5 mins in warm water and drain.
- Paneer- 100gms grated
- Mashed boiled potatoes- 2 cups
- Salt and garam masala powder to taste
- Chopped mint and coriander – 2 tbsp. mix
- Breadcrumbs/maida/corn flour as needed for binding
- Oil to fry the kofte
For stuffing:
- Grated cheese- 2 tbsp. + chopped raisins and cashews-2 tsp.
For the gravy:
- Oil/ghee- 2 tbsp.
- Shahi jeera- ½ tsp
- Boiled onion paste- 1 cup
- Ginger-garlic paste- 1 tsp
- Paste of dried coconut- 2 tbsp.+ 1 tsp poppy seeds + 2 green
- cardamoms+ little water.
- Fresh cream-2 tbsp. + curds-1/4 cup beaten + 2 tsp cashew paste.
- Kasuri methi-1/2 tsp
- Fresh coriander- 1 tbsp. for garnish.
Method:
- Prepare the basic kofta mixture, stuff them coat with binding agents and fry them, keep aside.
- Start with the creamy white gravy base and saute the ingredients on a low to medium flame, avoid browning, add little water as needed.
- Simmer the gravy once added all the ingredients and allow flavors to blend well.
- Finally add in the koftas and bring to a boil, check for seasoning and serve hot garnish with fried nuts/onions/ coriander leaves. This tastes good with kesari paratha/ badami warqi laccha paratha/ hari mirch wala paratha.
