Kashmiri kofte…One of my all time favortite dishes, I used to bug my dad every other day to make it for me. He makes it from scratch including the meat balls. I’ve made the mine quite simple by using readymade meatballs, which are very easily available here in the US. I was quite skeptical in using them as I didn’t want to compromise the flavor of the dish but it turned out to be even better and tastier with them (though obviously not as good as my dad’s). You can try making the meat balls too…but when you already have a delicious alternative, I would say use it as it saves a LOT of time. So here is my dad’s secret recipe which am about to share with you, here it goes:
- 8-12 meat balls
- pinch of asafetida(hing)
- 1-tbsp Vegetable oil
- 2-tbsp greek yogurt
- 1-tsp ginger paste
- 6-7 cashews
- 1-1/2 tsp garam masala
- 1-tsp ground fennel
- 2-tsp kashmiri lal mirch (red chili powder)
- salt to taste
- 4-5 cups water
- Heat vegetable oil in a heavy bottomed pan. In a small bowl, take around 2tsp water and dissolve hing and red chili in it. Add this mix to the oil and let it saute for a minute on medium heat.
- Add the ginger paste and yogurt and let it cook till the oil separates. In the meanwhile make a paste of the cashews in the mixer by adding very little water.
- Add the cashew paste to the pan and then add garam masala and salt. (Add salt carefully since the meatballs are already salted)
- When the mix starts turning brown, add meat balls and water and let it cook.
- Once the meatballs are slightly cooked add ground fennel and let the gravy simmer for 7-8 minutes.
- Turn off the heat and let it sit for 5 mins.
- Serve hot with rice.
(NOTE: Please use Kashmiri Lal mirch only, otherwise you wouldn’t get the right flavor and the color.) The magic of this recipe is that it has very few ingredients, but it still bursts with flavor.