Khubani Ka Kofta– Step by step Recipe of Kubani ka Kofta. These deep-fried koftas made with apricots, paneer and khoa served in rich and spicy gravy. Originally, the term kofta refers to meatballs. In India, the vegetarian version of kofta is very popular. They are made with potatoes, paneer, vegetables and sometimes from raw vegetables too.
A very exquisite dish of Kashmiri cuisine. Koftas has a very nice sweet and tangy taste and special Mughlai Gravy adds a very special taste in it. I am sure this dish will make a special space in your exclusive dinner/lunch menu.
I had learned this exquisite dish from a Kashmiri Pandit family when we were posted in Kashmir. There were so many apricot trees in our house in Srinagar, that I ran out of dishes to make from apricot. My Kashmiri friends came to my rescue and taught me this wonderful recipe. This dish has now become a family favourite and always fetches me compliments from guests at parties. These koftas are so soft and flavorful that they are repeatedly included in my exquisite party menu.
What is khubani?
Khubani is the Urdu term for Apricots. Kofta means balls. So in English, Khubani ka kofta translates to apricot dumplings in rich Mughlai gravy.
Step By Step Recipe of khubani ka kofta:
First Method: (How to make Kofta)
- Firstly, Deseed the apricot and Crushed or chopped it. Picture from net..
- Secondly, In a mixing bowl combine the grated paneer, khoya, ginger garlic paste, salt, turmeric powder, red chilli powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins. make equal size balls out of it and keep them aside.
- Next, Flatten the paneer ball and stuffed it with crushed apricot, cover and make a ball.
- Furthermore, Mash boiled potatoes, add Cornflour and salt and mix well to make a dough. Make small balls with this dough and flatten it with on palm with the help of little oil. Put filled Khubani in flatten the dough and roll it to make koftas (round bite-sized balls) of the dough, dust with flour.
- Finally – Fry these balls in a medium hot oil till golden brown.
In this method, you should take good quality big size khubani, deseed the khubani and fill it with paneer mixture and then cover it with potato mixture. Fry till golden brown.
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Khubani Ka Kofta (Apricot Dumplings In Rich Mughlai Gravy)Course: MainCuisine: Mughlai, IndianDifficulty: Medium
Khubani ka Kofta is a Mughlai dish. These deep-fried koftas made with apricots, paneer and khoa served in rich and spicy gravy.
- For the Kofta:
100 gms grated paneer
10 to 15 Khubani dried soaked in water overnight and deseeded
4 boiled potatoes, mashed
1 Green chilli
1Tbsp. Fresh coriander
1Tbsp finely cut mix nuts
50 gms khoya
2 Tbsp ginger garlic paste
1 1/2 tsp. turmeric powder
1 tsp red chilli powder
A handful of fresh coriander
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2-3 tbsp mustard oil
25g raisins, chopped
50 gms cornflour
Salt to taste.
- For the Gravy:
3 tbsp refined oil
2 sticks of cinnamon
6 green cardamoms
2 brown cardamoms
2-3 bay leaves
2 tsp cumin
2 onions, chopped finely
4 tsp ginger garlic paste
1 tsp turmeric powder
1 1/2 tsp Red chilli powder
1 tsp coriander seeds, ground
100 gms tomato puree
100 gms fresh milk
5 Tbsp hung curd
1/2 tsp sugar
Salt, to taste
- For the Kofta:
- In a mixing bowl combine the grated paneer, khoya, ginger garlic paste, salt, turmeric powder, red chilli powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.
- Fill each Khubani cavity with this mixture ( remember to de-seed Khubani with just one longitudinal cut so that you can fill paneer stuffing in that )
- Mash boiled potatoes, add Cornflour and salt and mix well to make a dough.
- Make small balls with this dough and flatten it with on palm with the help of little oil.
- Put filled Khubani in flatten the dough and roll it to make koftas
- (round bite-sized balls) of the dough, dust with flour.
- Keep in the fridge for fifteen minutes to let the koftas firm up.
- For the Gravy:
- Heat the refined oil in a pan.
- Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle.
- Then add the onions, salt, ginger-garlic paste, red chilli powder and ground coriander seeds. Cook till the onions brown.
- Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.
- Into the pan, add hung curd and sugar to balance the taste and acidity.
- Cover and let it cook for 10 – 15 mins.
- In a different pan, shallow fry the koftas in refined oil.
- Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.
- Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!
- Sometimes we don’t get good quality apricot and it becomes difficult to nicely de-seed it …in that case, you reverse the process I.e. Crush or chopped apricot and filled it in paneer mixture ..taste is almost same in this picture I filled apricot inside the dumplings just to show you …
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