Saturday, 30 April 2016

MUTTON KOFTA MALAI CURRY




It is weekend.... let us indulge ourselves in some elaborate spread forgetting about how much extra calories we are taking in. There has to be one or two cheat days in the week. We need not be so calculative with life, calculations do not bring happiness. Rest of the week we can go for some light cooking. For my men, healthy eating is a no no, they love their burger, pizza, homemade all kinds of paratha, poori, mutton and chicken curries. I do these all for them..... whether I am wrong or right I do not know. What I feel is they are small eaters, let them have what they like.

These Mutton Kofta Malai Curry was made for a guest quite close to us. Years back when I just got married and was learning to cook, this person was among few people who were my guinea pigs.... from over cooked pulao to over salted fish curry... they had it all with a smile and said boudi [sis-in-law] do not worry, next time it will be perfect. Appreciative.... very few people can be... so I have a special place for some people in life. So today if they visit me, I will definitely prepare an elaborate meal pouring my heart into it.

What I can boast of about this Mutton Kofta Malai Curry is that I did not fry the kofta, using less oil in the process. What I did was after cooking the kofta mix and shaping them, I refrigerated for 2-3 hours. Then I took them out, arranged in a serving plate and poured the prepared gravy over it. You can see not a single piece was broken. Let us do this Mutton Kofta Malai Curry together.

INGREDIENTS :[for the mutton kofta]
Mutton Keema : 250gm
Potato : 1big[boiled and mashed]
Onion : 1big[sliced]
Minced Garlic : 2tbsp
Minced Ginger : 1tsp
Green Chilli : 3[chopped]
Cinnamon Powder : 1/4tsp
Green Cardamom Powder : 1/4tsp
Clove Powder : 2pinches
Turmeric Powder : 1/2tsp
Salt : As Required
Lemon Juice : 2tbsp
Oil : 3tbsp

INGREDIENTS :[for the curry]
Yogurt : 1/2 small cup
Onion Paste : 1tbsp
Garlic Paste : 1tsp
Ginger Paste : 1/2tsp
Melon Seed Paste : 1/2tsp
Cinnamon Stick : 1 two inch
Green Cardamom : 2-3
Cloves : 4-5
Bayleaf : 1
Fresh Cream : 2tsp
Red Chilli Powder : 1/2tsp
Garam Masala Powder : 1/2tsp
Salt : As Required
Oil : 2tbsp

METHOD :
Wash the keema and marinate with lemon juice, salt, turmeric for 45 minutes.

Heat oil in a wok. Add the minced garlic and ginger, fry till light brown. Add the sliced onion and fry till golden brown. Add the chopped green chillies and give a stir.

Add the keema discarding the marinade. Stir and cover cook for 10-12 minutes at minimum heat.

Open cover, add the powdered spices and salt and fold in well. Cover cook for another 5-8 minutes at minimum heat stirring every 2 minutes.

Add the mashed potato and fold in well. Add little salt if required. Transfer to a bowl. It look as below.



Let cool and shape kofta as you wish. Refrigerate them for 2-3 hours. The kofta look as below.



Let us prepare the curry. Heat oil in a wok. Temper with bayleaf, cinnamon stick, green cardamom, cloves. As they release aroma, add the onion paste. Sauté for 2 minutes.

Add the ginger and garlic pastes and fry for 2-3 minutes. Add the melon seeds paste and saute for a minute. Beat the yogurt and add to the wok. Fry till the oil separates from spices. Add red chilli powder, salt and fold in well. Add 11/2 big cup of water.

Let boil for 3-4 minutes. Add the garam masala powder and boil further for a minute. Add the fresh cream now and switch off.

Take out the koftas from the refrigerator and arrange on a serving plate. Pour the gravy on them . Let stand for 1/2 an hour so the koftas soaks in the gravy.

Serve with your choice of bread or rice.



2 comments :

  1. Healthy eating has never been our theory. Its a balance of everything and mutton, simply always irresistible. The kofta by itself is tempting and in the spicy curry, ahhh! I am drooling.

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