Mutton Kofta Curry with Kesar Pulao

Instructions

1. 1

   Prepare the Koftas

   • In a large bowl, combine the mutton keema, finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, chopped coriander leaves, 1 tsp red chili powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt.
   • Mix gently with your hands until just combined. Do not overmix, as this can make the koftas tough.
   • Moisten your palms with a little oil and divide the mixture into 12-16 equal portions. Roll each portion into a smooth, round ball.
2. 2

   Fry the Koftas

   • Heat oil for shallow frying in a kadai or wide pan over medium heat.
   • Once the oil is hot, carefully place the koftas in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
   • Fry for 7-8 minutes, turning them gently, until they are evenly browned and cooked through.
   • Remove the cooked koftas with a slotted spoon and set them on a plate lined with paper towels to drain excess oil.
3. 3

   Start the Gravy

   • In a large pot or kadai, heat the ghee over medium heat. Add the whole spices: cinnamon stick, green cardamom, cloves, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
   • Add the sliced onions and sauté for 10-12 minutes, stirring frequently, until they turn deep golden brown.
   • Add the remaining 1.5 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
4. 4

   Cook the Masala

   • Stir in the tomato puree. Add the powdered spices: coriander powder, cumin powder, Kashmiri red chili powder, and the remaining 0.5 tsp turmeric powder.
   • Mix everything well and cook the masala for 8-10 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides.
5. 5

   Build the Gravy

   • While the masala cooks, drain the soaked cashews and blend them with 3-4 tbsp of water to a very smooth paste.
   • Reduce the heat to low. Add the whisked curd to the pot and stir continuously for 2-3 minutes to prevent it from curdling.
   • Once the curd is incorporated, add the cashew paste and the remaining 1.5 tsp of salt. Cook for another 3-4 minutes, stirring, until the gravy thickens.
   • Pour in 2 cups of hot water, stir well, and bring the gravy to a gentle simmer.
6. 6

   Simmer and Finish

   • Very gently, slide the fried koftas into the simmering gravy.
   • Cover the pot and let the curry simmer on low heat for 10-12 minutes. This allows the koftas to soften and absorb the flavors of the gravy.
   • Turn off the heat. Sprinkle the remaining 0.5 tsp garam masala and the crushed kasuri methi over the curry. Give it a gentle stir.
   • Let the curry rest for at least 5-10 minutes before garnishing with fresh coriander leaves and serving hot.