Kofta Makhni – Buttery Meatball Curry

View my step-by-step video

 

 

 

 

 

 

A few years ago I chanced upon a video on Youtube for Jhinga Makhni by one of my favorite Indian chefs Sanjay Thumma of Vahrehvah.com Makhni, comes from the work butter and is similar to a preparation of Butter Chicken. Most of this recipe is made using a pressure cooker and makes life so much easier!

Kofta Makhni – Buttery Meatball Curry

Ingredients

  • Meatballs
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tsp Cumin
  • 2 lbs of ground meat Beef, Lamb or Mutton
  • Gravy
  • 15 dried Kashmiri
  • 1/4 cup Oil
  • 5 Cardamoms
  • 10 peppercorns
  • 6 cloves
  • 2 Bay leaves
  • 4 cups sliced
  • 2 sliced green Chillies - 1/4 cup
  • 2 tbsps each fresh ginger and Garlic
  • 1/2 cup of raw Cashew nuts
  • 4 cups diced fresh tomato
  • 1/2 a cup Water
  • Salt to taste
  • Pinch dried Fenugreek (Kasuri Methi)
  • Extra Water as required
  • ½ cup Butter – 1 stick
  • 1/4 cup Cream heavy or whipping cream

Instructions

  1. Add the spices to the ground meat and keep aside
  2. Deseed the Kashmiri chillies and keep aside
  3. Heat the oil and add the whole spices
  4. Add the onions and saute till it’s golden brown
  5. Add the red chillies
  6. Add the green chillies, ginger and garlic
  7. Add the cashew nuts
  8. Add the tomatoes and saute
  9. Add some water, put the pressure cooker lid on and pressure cook (see notes in video about an alternative)
  10. Cook till one whistle, remove and cool
  11. Add to a food processor with some water and blend to a paste
  12. In the same pot add the butter and allow to melt
  13. Using a strainer, strain the paste into the pot
  14. Put the reserved solids back into the processor 1 -2 times with water and puree again
  15. Strain this as well into the pot and allow the gravy to come to a boil
  16. Add salt to taste and dried fenugreek
  17. Form the meatballs and drop into the gravy and allow to cook for 10 mins
  18. Finish off with cream
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