Step-by-Step Instructions

Step 1: Prepare the Kofta Mixture

In a chopper, add the mutton mince, ginger-garlic paste, fried onion, red chili powder, coriander powder, salt, cumin powder, chickpea powder, and bread slices.

Chop everything together until the mixture is thoroughly combined and smooth.

Step 2: Shape the Meatballs

Lightly grease your hands with corn oil.

Take portions of the mixture (approximately 44 grams each) and roll them firmly between your palms to shape them into equal-sized meatballs (yields about 14 meatballs). Set aside.

Step 3: Build the Gravy Base

Heat corn oil in a wok, add the grinded onion, and mix well.

Add the ginger-garlic paste, mix thoroughly, and sauté for 4 to 5 minutes.

Stir in the grinded tomato and cook for another 2 to 3 minutes.

Step 4: Spice and Yogurt Integration

Add the turmeric powder, cumin powder, garam masala powder, Kashmiri red chili powder, coriander powder, nutmeg powder, mace powder, red chili powder, poppy seeds powder, crushed fried onion, green chilli paste, and salt. Mix well.

Pour in the whisked yogurt, mix thoroughly, and cook for 4 to 5 minutes until the base starts coming together.

Pour in the water, mix well, and bring it to a boil. Cover the wok and let it cook on a low flame for 4 to 5 minutes.

Step 5: Simmer the Koftas

Gently drop the prepared meatballs into the simmering gravy and mix very gently to avoid breaking them.

Cover the wok and cook on a low flame for 12 to 15 minutes until the meatballs are fully cooked and tender.

Add the chopped fresh coriander and green chilli on top, cover, and let it simmer for 2 minutes.

Step 6: Serve

Garnish with extra fresh coriander and serve hot with naan, roti, or rice.