Kashmiri Kofta Curry brings together beautifully spiced minced mutton shaped into koftas and cooked in a silky, warming gravy. The recipe has its roots in Kashmiri cuisine, where the combination of yogurt, aniseed, and dry ginger creates a distinctive flavor profile that feels both comforting and special.
Unlike heavier curries, this one relies on aromatic spices rather than loads of oil or cream, though a final garnish of whipped cream adds a luxurious touch. I find that the two stage cooking method, baking the koftas first before pressure cooking, keeps them tender without falling apart. The finished dish has a rich red color from Kashmiri chilli powder and fills your kitchen with an incredible aroma.
About the Recipe
This curry deserves a spot in your regular rotation because it delivers restaurant quality results at home without any complicated techniques. The spice blend is what makes it memorable, with aniseed adding a subtle licorice note and black cardamom bringing smoky depth. Everything comes together in a pressure cooker, which means the gravy develops quickly and the koftas stay moist.
The yogurt-based sauce has a pleasant tang that cuts through the richness of the mutton. Baking the koftas before adding them to the gravy helps them hold their shape, so you end up with neat, firm meatballs rather than a crumbly mess.
Why you will love this recipe
The cooking process is straightforward enough for a weeknight but impressive enough for guests. You get tender, flavorful koftas without any frying, which keeps things lighter and less messy. The gravy has layers of warmth from ginger and chilli, balanced by the cool tang of yogurt and the sweetness of cream at the end. I often make this when I want something hearty but not heavy.
The spices are bold but not overwhelming, and the pressure cooker does most of the work for you. Serving it with a garnish of toasted almonds adds a nice textural contrast and makes each bowl feel a bit more special.
Kashmiri Kofta Curry
Cooking Tips
Make sure your mutton is ground very fine, almost to a paste, so the koftas hold together well. When shaping the balls, wet your hands slightly to prevent sticking. Do not skip the resting time after kneading the kofta mixture, as it helps the spices absorb into the meat. Keep the heat low when simmering the gravy after pressure cooking so it thickens without splattering.
If the gravy looks too thick, add a splash of water. Toast the almonds lightly in a dry pan before garnishing for better flavor.
Serving and Storing Suggestions
This recipe serves four to six people and takes about an hour from start to finish, including prep and cooking time. Serve the curry hot with steamed basmati rice, naan, or roti. The gravy soaks beautifully into rice, making it a satisfying meal. Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently on the stove with a little water if needed. The koftas soften slightly after storing but still taste delicious.
Similar Recipes
- Rogan Josh
- Yakhni Mutton Curry
- Gushtaba
- Dum Aloo Kashmiri
- Mutton Korma
Kashmiri Kofta Curry
Ingredients
For the Koftas:
- 1 cup Yogurt
- Salt to taste
- 1/2 kg Minced Mutton (well ground)
- 1 tsp Aniseed Powder
- 1/2 tbsp Dry Ginger Powder
- 1 tbsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Black Cardamom Seeds (powdered)
For the Gravy:
- 3 tbsp Ghee
- 1/4 tsp Asafoetida Powder
- 5 to 6 Cloves
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Aniseed Powder
- 2 tsp Dry Ginger Powder
- 1 1/2 tsp Coriander Powder
- 1/2 cup Yogurt (beaten)
- 1 cup Water
For Garnish:
- 2 tbsp Almonds
- Whipped Cream or Yogurt
Instructions
- Put all the kofta ingredients in a bowl.
- Knead well, cover with a damp cloth and keep aside for 30 minutes.
- Divide the mixture and shape into small balls/koftas.
- Bake the koftas in a preheated oven for 10 minutes.
- Put the ghee in a pressure cooker.
- Add the asafoetida, cloves and red chilli powder.
- Add the koftas and stir for 2 minutes.
- Add the aniseed, ginger and coriander powders, yogurt and water.
- Cover and bring to pressure.
- Cook for about 10 minutes.
- Remove the cooker from the stove. Allow to cool.
- Remove the lid and simmer on low heat till the gravy thickens.
- Transfer to a serving dish.
- Garnish with almonds and swirls of cream or yogurt.
- Serve hot.
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Frequently Asked Questions
Can I make the koftas ahead of time?
Yes, you can shape and bake the koftas a few hours in advance. Store them in the refrigerator until you are ready to cook the gravy, then proceed with the pressure cooking step.
What if I do not have a pressure cooker?
You can simmer the koftas in the gravy in a covered pot on low heat for 30 to 40 minutes instead. Check occasionally and add water if the gravy reduces too much.
Can I use chicken instead of mutton?
Minced chicken works well as a substitute. The koftas will cook faster, so reduce the pressure cooking time to about 6 to 7 minutes.
Why are my koftas falling apart?
This usually happens if the mutton is not ground finely enough or if the mixture is too wet. Make sure the meat is a smooth paste and let it rest after kneading to help it bind.
How spicy is this curry?
Kashmiri red chilli powder is mild and adds color more than heat. If you prefer more spice, add cayenne or increase the chilli powder slightly.
2 comments
No salt was given either in recipe or ingredients. Is this a salt less dish?
Hi,
The recipe mentions “salt to taste” for the koftas.