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Kashmiri Cuisine

Khubani Ka Kofta (Apricot Dumplings In Rich Mughlai Gravy)

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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.

Khubani Ka Kofta

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.

Second Method:

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)

Recipe by MINAL SHARMACourse: MainCuisine: Mughlai, IndianDifficulty: Medium
Servings

6

servings
Prep time

35

minutes
Cooking time

40

minutes
Calories

300

kcal

Khubani ka Kofta is a Mughlai dish. These deep-fried koftas made with apricots, paneer and khoa served in rich and spicy gravy.

Ingredients

  • 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

  • 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 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

Directions

  • 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!

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Notes

  • 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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6 Comments

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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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  4. Thanks a lot Shreya

  5. Most welcome dear. I have finally prepared the dish and it was just wowwwww. Loved eating it…All thanks to u.

  6. Thanks a lot for your appreciation ? keep visiting

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