Aam ke patton wale Kacche keeme ke kofte
Aam ke patton wale Kacche keeme ke kofte
Ingredients
For the Koftas
- 500 grams mutton keema
- 1 inch raw papaya, piece
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1/2 teaspoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons roasted chana dal powder
- 1 fried onion, medium-sized
- 2 green chillies
- 1 handful fresh coriander leaves, chopped
- 12 mango leaves, fresh, for wrapping koftas
- 2 cups oil, for shallow frying, or as needed
For the Gravy
- 2 tablespoons oil
- 1 tablespoon ginger garlic paste
- 1 onion paste, from 1 medium onion
- 1 tomato paste, from 1 medium tomato
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 cup curd, yogurt
- 1 cup water, as needed
- 2 tablespoons fresh coriander leaves, chopped, for garnish
Instructions
- 1
Combine the mutton keema, raw papaya, 1 tablespoon ginger garlic paste, 1 teaspoon salt, 1/2 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 2 tablespoons roasted chana dal powder, 1 fried onion, 2 green chillies, and fresh chopped coriander leaves in a large bowl.
⏱️ 10 min
- 2
Mix all the ingredients thoroughly by hand, ensuring they are well combined. Then, transfer the mixture to a food processor or grinder and process until it forms a fine, smooth paste. This step is crucial for preventing the koftas from breaking.
⏱️ 10 min
- 3
Take small portions of the keema mixture (about 1 1/2 tablespoons each) and flatten them slightly in your hand. Place a fresh mango leaf on top of each flattened keema portion. Carefully roll the keema around the mango leaf to form small, round koftas, ensuring the leaf is enclosed within the kofta.
⏱️ 15 min
- 4
Heat about 2 cups of oil in a deep pan or kadai over medium heat for shallow frying. Once the oil is hot, carefully place the prepared koftas into the pan. Fry the koftas until they are golden brown on all sides, turning them occasionally. This should take about 8-10 minutes. Once fried, remove the koftas from the oil and set them aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 5
In the same pan (after carefully discarding most of the frying oil, leaving about 2 tablespoons, or using a fresh pan), add 2 tablespoons of oil. Add 1 tablespoon of ginger garlic paste and sauté for 1 minute until fragrant.
⏱️ 2 min
- 6
Add the onion paste to the pan and sauté over medium heat until it turns golden brown, stirring frequently. This usually takes about 5-7 minutes.
⏱️ 7 min
- 7
Add the tomato paste to the pan and continue to sauté for another 3-4 minutes, until the oil starts to separate from the paste.
⏱️ 4 min
- 8
Stir in 1 teaspoon salt, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon garam masala powder. Mix all the spices well and sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 9
Reduce the heat to low and add 1/2 cup of curd (yogurt) to the gravy. Mix it in quickly and continuously to prevent curdling. Cook for 2-3 minutes until the gravy thickens slightly.
⏱️ 3 min
- 10
Add about 1 cup of water to achieve the desired consistency for the gravy. Bring the gravy to a gentle boil.
⏱️ 3 min
- 11
Gently add the fried koftas into the boiling gravy. Ensure they are submerged. Cover the pan and let it simmer on low heat for 15 minutes, allowing the koftas to absorb the flavors of the gravy.
⏱️ 15 min
- 12
Garnish with fresh chopped coriander leaves before serving hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aam ke patton wale Kacche keeme ke kofte
For the Koftas
- 500 grams mutton keema
- 1 inch raw papaya, piece
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1/2 teaspoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons roasted chana dal powder
- 1 fried onion, medium-sized
- 2 green chillies
- 1 handful fresh coriander leaves, chopped
- 12 mango leaves, fresh, for wrapping koftas
- 2 cups oil, for shallow frying, or as needed
For the Gravy
- 2 tablespoons oil
- 1 tablespoon ginger garlic paste
- 1 onion paste, from 1 medium onion
- 1 tomato paste, from 1 medium tomato
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 cup curd, yogurt
- 1 cup water, as needed
- 2 tablespoons fresh coriander leaves, chopped, for garnish
Instructions
- 1
Combine the mutton keema, raw papaya, 1 tablespoon ginger garlic paste, 1 teaspoon salt, 1/2 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 2 tablespoons roasted chana dal powder, 1 fried onion, 2 green chillies, and fresh chopped coriander leaves in a large bowl.
⏱️ 10 min - 2
Mix all the ingredients thoroughly by hand, ensuring they are well combined. Then, transfer the mixture to a food processor or grinder and process until it forms a fine, smooth paste. This step is crucial for preventing the koftas from breaking.
⏱️ 10 min - 3
Take small portions of the keema mixture (about 1 1/2 tablespoons each) and flatten them slightly in your hand. Place a fresh mango leaf on top of each flattened keema portion. Carefully roll the keema around the mango leaf to form small, round koftas, ensuring the leaf is enclosed within the kofta.
⏱️ 15 min - 4
Heat about 2 cups of oil in a deep pan or kadai over medium heat for shallow frying. Once the oil is hot, carefully place the prepared koftas into the pan. Fry the koftas until they are golden brown on all sides, turning them occasionally. This should take about 8-10 minutes. Once fried, remove the koftas from the oil and set them aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 5
In the same pan (after carefully discarding most of the frying oil, leaving about 2 tablespoons, or using a fresh pan), add 2 tablespoons of oil. Add 1 tablespoon of ginger garlic paste and sauté for 1 minute until fragrant.
⏱️ 2 min - 6
Add the onion paste to the pan and sauté over medium heat until it turns golden brown, stirring frequently. This usually takes about 5-7 minutes.
⏱️ 7 min - 7
Add the tomato paste to the pan and continue to sauté for another 3-4 minutes, until the oil starts to separate from the paste.
⏱️ 4 min - 8
Stir in 1 teaspoon salt, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon garam masala powder. Mix all the spices well and sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 9
Reduce the heat to low and add 1/2 cup of curd (yogurt) to the gravy. Mix it in quickly and continuously to prevent curdling. Cook for 2-3 minutes until the gravy thickens slightly.
⏱️ 3 min - 10
Add about 1 cup of water to achieve the desired consistency for the gravy. Bring the gravy to a gentle boil.
⏱️ 3 min - 11
Gently add the fried koftas into the boiling gravy. Ensure they are submerged. Cover the pan and let it simmer on low heat for 15 minutes, allowing the koftas to absorb the flavors of the gravy.
⏱️ 15 min - 12
Garnish with fresh chopped coriander leaves before serving hot with rice or naan.
⏱️ 1 min