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


- 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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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
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