Aamras Ke Kofte is a creative twist on traditional Indian koftas. Growing up, I learned that the best recipes often come from unexpected combinations. The sweet mango pulp adds a surprising but wonderful dimension to these spiced meatballs. It’s the kind of dish that makes people ask, “What’s that amazing flavor?”
About the Recipe
This recipe turns ordinary meatballs into something special. The roasted Bengal gram powder helps bind the meat while adding nutty flavors. The mango pulp isn’t just a garnish – it transforms the entire dish into a sweet-savory experience. It’s different from regular kofta curries but just as easy to make.
Why You’ll Love This Recipe
You’ll love how the meatballs stay tender and juicy. The gravy strikes a perfect balance between spicy and sweet notes. It’s a great way to use mangoes when they’re in season. The dish looks impressive but isn’t complicated to make. Plus, it’s versatile – you can adjust the spice levels to suit your taste, and it works well with both lamb and chicken.
Cooking Tips
– Don’t skip the Bengal gram powder – it’s key for texture
– Keep the meatballs similar in size for even cooking
– Add mango pulp after cooling slightly to prevent curdling
– Use ripe, sweet mangoes for the best flavor
– Pat the meat dry before mixing for better binding
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Serve hot with chapatis or rice. Leftovers keep well in the fridge for 2 days – just reheat gently to prevent the meatballs from breaking. The flavors often taste even better the next day.
Similar Recipes
- Classic Malai Kofta
- Mutton Kofta Curry
- Mango Chicken Curry
Nutrient Benefits
This dish offers protein from meat, fiber from Bengal gram, and vitamins from mangoes. The spices like turmeric have anti-inflammatory properties. Ginger and garlic boost immunity, while onions provide antioxidants. It’s a balanced meal when served with chapatis.
Aamras Ke Kofte
Ingredients
- 300 gms Minced Meat (Lamb or Chicken - cleaned, washed and pat dried)
- 2 Onions (finely chopped)
- 3 tsp Ginger Garlic Paste
- 1 1/2 tbsp Red Chilli Powder
- 2 tbsp Roasted Bengal Gram (powdered)
- 1 tsp Shah Jeera
- 1/4 tsp Turmeric Powder p
- 1/2 cup Oil
- 1/2 cup Mango Pulp or Mango Puree
- Salt (to taste)
For Garnishing:
- Coriander Leaves
- Chopped Mango Pieces
Instructions
- To make the koftas in a bowl, mix minced meat, 1/2 tsp chilli powder, shah jeera, salt and bengal gram power. Mix well and grind together.
- Make lemon-sized balls out of the mixture and keep aside.
- In another vessel, heat oil and saute onions till golden brown.
- Lower the heat and add ginger garlic paste, the remaining chilli powder, turmeric powder and salt.
- Fry together while adding a little water till the oil floats on top.
- Add 4 to 5 cups of water.
- When the water boils, add the koftas and cook until the gravy thickens slightly and oil floats on top.
- Cool a little and then add the mango pulp.
- Garnish with coriander and mango pieces.
- Serve hot with chapatis.
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Frequently Asked Questions
Can I make this recipe with vegetarian ingredients?
Yes. Replace meat with mashed potatoes and paneer (Indian cottage cheese). Add breadcrumbs to help bind the mixture. The cooking process remains the same.
Is this dish very spicy?
The spice level is moderate and customizable. Start with less chili powder and adjust to your taste. The mango pulp helps balance the heat.
Can I make the koftas ahead of time?
Shape the koftas and store them in the fridge for up to 24 hours. Cook them fresh when ready to serve. This makes party prep easier.
image via NDTV
1 comment
Thank you so much for sharing , was looking for this recipe from so long. Definetely going to try this soon.