Kheema Malai Kofta
Seasoned minced meat is combined with herbs, aromatics, and fragrant Indian spices.The mixture is shaped into small, tender koftas and lightly browned.A rich onion, tomato, ginger, garlic, and cashew gravy is prepared separately.The sauce is blended until smooth and silky for a restaurant-style texture.Cream and garam masala add richness and aroma to the finished curry.The koftas are gently simmered in the gravy before serving with naan or rice.
Ingredients
For the Kheema Koftas
- 500 g ground lamb, mutton, chicken, or preferred minced meat
- 1 tablespoon ginger-garlic paste
- 1 tablespoon fresh mint, finely chopped
- 1 green chili, finely chopped, optional
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon black pepper
- 1 tablespoon roasted gram flour (besan)
- ¾ teaspoon salt, or to taste
- 1 tablespoon oil
For the Malai Gravy
- 2 tablespoons butter or ghee
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 2 medium tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- ½ cup raw cashews
- 3 cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- ½ teaspoon cumin powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- ½ cup heavy cream
For Garnishing
- 2 tablespoons fresh cilantro
- 1 tablespoon cream
- A few toasted cashews
- Fresh mint, optional
Instructions
- Add finely chopped onion, ginger-garlic paste, cilantro, mint, green chili, cumin, coriander, garam masala, Kashmiri chili powder, turmeric, black pepper, roasted gram flour, lemon juice, and salt.
- For the best texture, knead the mixture for several minutes rather than simply stirring it.
- Chilling makes the meat mixture easier to shape and helps the koftas maintain their form while cooking.
- Take small portions of the mixture and roll them into smooth balls, approximately 1½ inches in diameter.
- Add the koftas in batches and gently brown them on all sides.
- They do not need to be completely cooked at this stage because they will finish cooking in the gravy.
- Add cinnamon, cardamom, cloves, bay leaf, and cumin seeds.
- Add ginger-garlic paste and cook for another minute.
- Cook for approximately 8–10 minutes, stirring occasionally, until the tomatoes soften completely and the mixture becomes thick.
- Cook for another minute.
- Remove the whole spices if desired.
- For an exceptionally smooth restaurant-style sauce, pass the blended mixture through a fine-mesh sieve.
- Bring to a gentle simmer.
- Carefully place the browned koftas into the simmering gravy.
- Reduce the heat to low and stir in the heavy cream.
- Taste and adjust the seasoning.
- Drizzle with a little cream and garnish with cilantro, toasted cashews, and fresh mint if desired.
- Serve hot with naan, paratha, roti, jeera rice, or basmati rice.
Notes
- Use moderately fatty minced meat for juicy, tender koftas.
- Very lean meat can produce dry koftas.
- Finely chop the onion so the koftas hold together properly.
- Chilling the mixture helps prevent the koftas from breaking.
- Brown the koftas gently rather than cooking them at very high heat.
- Cashews give the gravy its rich, creamy body.
- Add cream toward the end to maintain a smooth sauce.
- Always ensure minced meat is thoroughly cooked before serving.