Kabile kofte By Pallavi Sabharwal

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Kabile kofte

mince pounded stone mortar, infused with dil and stuffed with dried plums
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Serves

4 Servings

Cooking Time

2 hrs

Meal Type

MAIN COURSE

Rate This Recipe10

INGREDIENTS

  • 500 g chicken mince
  • 1/2 Cup onion, chopped
  • 1 tbsp ginger, roughly chopped
  • 2 -3 Garlic cloves, roughly chopped
  • 1 tbsp green chillies, roughly chopped
  • 1 tbsp dill, roughly chopped
  • 2 cloves
  • 1/2 tsp black pepper
  • 1 mace
  • 3 tbsp dried plum, roughly chopped
  • 1 large Egg
  • 1/2 tsp salt
  • For Gravy - 1 cup onion Paste
  • 1 1/2 cup fresh tomato purée
  • 2 tbsp Ginger Garlic paste
  • 1/2 tsp Garam masala
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • fresh mint
  • 1/2 fenugreek Seeds roasted
  • 1/2 tsp coriander seeds roasted
  • cumin powder
  • 1/4 tsp black cardamom seed roasted
  • 1 1/2 cup water
  • 1/4 cup cooking oil

PREPARATION

  1. 1

    In a stone mortar add chicken mince.
  2. 2

    then add all other ingredients for kofte .
  3. 3

    Except egg and dried plums.
  4. 4

    pound the chicken mince along with all other ingredients till everything grinds and come together .
  5. 5

    transfer the mince mixture in to a bowl .
  6. 6

    add egg and mix well.
  7. 7

    make kofte and stuff dried plum in between .
  8. 8

    Refrigerate the kofte for 1 hour.
  9. 9

    in a wok or deep dish heat oil.
  10. 10

    add onion paste and cook till golden brown .
  11. 11

    then add ginger garlic paste and green chilli paste.
  12. 12

    fry for seconds then add fresh tomato purée .
  13. 13

    cook it till it leaves oil.
  14. 14

    add chilli powder, turmeric powder, cumin powder, and cook .
  15. 15

    add water and bring to boil, once boiled add refrigerated kofte, salt, once kofte are added don’t stir the gravy until kofte gets firm and cooked.
  16. 16

    Grind the roasted fenugreek seeds, coriander seeds and black cardamom seeds in stone mortar .
  17. 17

    Add the roasted spice and simmer.
  18. 18

    Once gravy get thick remove from flame then add garam masala and serve with fresh chopped mint.
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