Shahi Kofta Curry

Indian food has long been synonymous to Mughlai Cuisine. The contributions from the imperial kitchens of the Mughal empire to India's culinary culture is very significant. The cooking style comprises the use of exotic spices and rich gravies simmered to a delicious blend using elaborate cooking methods like slow simmering in clay pots.
This recipe was shared to me by one of my friends and have loved it ever since.

Chicken/Beef or Lamb, minced - 1/2kg
Ginger Garlic Paste - 1tsp
Turmeric powder - 1/4tsp
Red chilli powder - 1/2tsp
salt - to taste
Cook the above ingredients in a pressure cooker. Strain the meat and reserve the stock.
For the kofta:
Grind the cooked meat in a food processor. Remove and keep in a large bowl.

Grind together the following ingredients in the same processor.
Onion, chopped - 2 No.s
Green chilli - 2 No.s
Ginger Garlic paste - 1tsp
Coriander leaves - a handful
Curry leaves - 1 sprig

Add this to the minced and ground meat. Add an egg yolk to this and mix well.
Form into small balls the size of a tennis ball.
Dip in egg white and breadcrumbs and deep fry in hot oil till brown on all sides.
Drain on paper towels.

For the gravy:
Nestle cream / Fresh cream - 1 cup
Cashew nuts - 5-6 No.s
Raisins - 1 Tbsp
Soak the nuts for some time in water and Grind together the nuts and raisins adding little bit of cream if needed.

Saute' the following in a pan adding 1 Tbsp oil.
Onion, sliced - 2 No.s
Capsicum / Green Bell Pepper, sliced - 1 No.
Green chillies, slit - 4 No.s
Curry leaves, a sprig

Boil the reserved stock along with the cream and ground nuts and bring down the flame to simmer.
Slowly add the fried koftas and the saute'd ingredients to this and mix well taking care that the koftas dont break apart. Simmer for 5 minutes.
Garnish with coriander leaves. Serve with piping hot parathas.

Health Bytes :-
1. Use lean white meat such as boneless chicken.
2. You can bake the koftas instead of deep frying. Do not coat the koftas with egg white an bread crumbs.
Instead, bake for 10 minutes in a preheated oven at 450F. Turn the kofta and bake again for a10 minutes. Repeat this until all sides are lightly browned.
3. You can substitute the cream with low fat milk or thick coconut milk. The gravy can be thickened by adding 1 Tbsp cornflour mixed with 2Tbsp water.