Kofta Korma
A mildly spiced Anglo-Indian meat preparation best enjoyed with roti or buns.
Kofta Korma Recipe by  Chef Ajay Chopra

- 4

Cooking Time

-30 Min


- main course


- Medium

Preparation Time

- 20 Min


  • FOR For Kofta: Ghee as needed 50 gms split Bengal gram 250 gms minced mutton meat water as needed
  • For Korma:
  • 2 inch Cinnamon stick
  • 4-5 galic cloves
  • 2 tbsp poppy seeds
  • 7-8 almonds
  • 2 tbsp desiccated coconut
  • 1inch ginger
  • 50ml milk
  • salt as per taste
  • 1 onion
  • 2 tbsp oil
  • ½ green red and yellow bell peppers


  1. 1

    Warm ghee & fry split Bengal gram till golden brown and add minced mutton, water and cook till meat is soft.
  2. 2

    Make paste of cinnamon stick, garlic poppy seeds, almonds, desiccated coconut ginger and milk.
  3. 3

    Make gold half spice paste to fried onions and add milk, water salt and let the gravy cook.
  4. 4

    Make the paste of the meat mixture in the grinder, make small round balls and shallow fry in oil.
  5. 5

    Add bell peppers and sauté, add the gravy to meat balls and cook till done.
  6. 6

    Garnish Kofta Korma with fresh coriander leaves.

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