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A very exquisite dish of kashmiri cuisine. Koftas has very nice sweet and tangy taste and special muglai  
Gravy add special taste in it . I am sure this dish will make a special space in your exclusive dinner / lunch menu .

Kubani ka kofta (Apricot stuffed dumplings in muglai gravy)

For the Kofta:
100 gms    grated paneer
10 to 15     Khubani dried soaked in water overnight and de seeded 
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 chili powder
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
12                cloves
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 chili 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 chili 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 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 chili 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!
Note….Some time we don’t get good quality apricot and it become 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 these picture i filled apricot inside the dumplings just to show you …

6 Replies to “Khubani ka kofta (apricot dumplings in rich muglai gravy)”

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  2. Wow a wonderful recipe. Just loved it. I will surely prepare the dish as per your recipe and will share the feedback with you. thank u for the recipe. keep posting with lots more…

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