KashmiriLunchNon-Veg

Kashmiri Style Rista Recipe - Mutton Kofta Curry

Name: Kashmiri Style Rista Recipe - Mutton Kofta Curry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 150 grams mutton kheema; 1 onion - sliced; 1 green chilli; 4 cloves garlic; 1 inch ginger; 1 cardamom powder (elaichi); 2 cloves (laung); 1 inch cinnamon stick (dalchini); 1 teaspoon fennel seeds (saunf); salt - to taste; 1 onion - sliced; 1 tomato - chopped; 1 teaspoon cumin seeds (jeera); 3 cloves garlic; 1 inch ginger; 1 green chilli; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder (haldi); salt - to taste

A non-veg Kashmiri recipe with mutton kheema, onion - sliced, green chilli. Ready in 1h 10m, serves 4.

Curated bySana Bhat🇮🇳

Calories

945kcal

Estimated Cost

₹475-625

Carbs102g

Protein50g

Fats38g

Servings Scaler

Instructions

14 steps

1
To begin making the Kashmiri Style Rista Recipe, saute sliced onions for the meatball
onion - sliced(1)onion - sliced(1)
2
Fry till they turn brown and keep it aside in a bowl
3
In a mixer add green chillies, garlic, ginger, cardamom seeds, cloves, cinnamon and fennel seeds and grind first to a coarse mixture
green chilli(1)cloves garlic(4)inch ginger(1)cardamom powder (elaichi)(1)cloves (laung)(2)inch cinnamon stick (dalchini)(1)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)cloves garlic(3)inch ginger(1)green chilli(1)red chilli powder(1 teaspoon)
4
Later add kheema and grind to form a smoother paste of the kheema, add this ground kheema mixture into the sautéed onions, sprinkle salt and mix well
mutton kheema(150 grams)onion - sliced(1)salt - to tasteonion - sliced(1)salt - to taste
5
Shape them into a medium sized balls and keep it aside
6
Heat a kuzhi Paniyaram Pan with oil, add meatballs in each cavity and cook evenly till it turns lightly brown
7
To make the curry, grind garlic, ginger, cumin seeds, tomatoes, green chilli to a smooth paste
green chilli(1)cloves garlic(4)inch ginger(1)fennel seeds (saunf)(1 teaspoon)tomato - chopped(1)cumin seeds (jeera)(1 teaspoon)cloves garlic(3)inch ginger(1)green chilli(1)red chilli powder(1 teaspoon)
8
Heat a kadai with oil, add onions and saute till they turn light brown
onion - sliced(1)onion - sliced(1)
9
Add tomato mixture and saute till the raw smell goes away
tomato - chopped(1)
10
Add salt, red chilli powder and turmeric powder cook for about 10 minutes
green chilli(1)cardamom powder (elaichi)(1)salt - to tastegreen chilli(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste
11
Add water and allow it to boil
12
Add cooked meatballs into the curry and simmer for 15 minutes
13
Let the meatball soak up some of the gravy and serve hot
14
Serve the Kashmiri Style Rista Recipe along with Kulcha, jeera pulao to enjoy the dish as a complete meal for your Sunday

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Recipe Source: archanaskitchen.com

KashmiriLunchNon-Veg

Kashmiri Style Rista Recipe - Mutton Kofta Curry

A non-veg Kashmiri recipe with mutton kheema, onion - sliced, green chilli. Ready in 1h 10m, serves 4.

Curated bySana Bhat🇮🇳

Cook Time1h 10m

Calories

945kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

102g(43%)

Protein

50g(21%)

Fats

38g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To begin making the Kashmiri Style Rista Recipe, saute sliced onions for the meatball
onion - sliced(1)onion - sliced(1)
2
Fry till they turn brown and keep it aside in a bowl
3
In a mixer add green chillies, garlic, ginger, cardamom seeds, cloves, cinnamon and fennel seeds and grind first to a coarse mixture
green chilli(1)cloves garlic(4)inch ginger(1)cardamom powder (elaichi)(1)cloves (laung)(2)inch cinnamon stick (dalchini)(1)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)cloves garlic(3)inch ginger(1)green chilli(1)red chilli powder(1 teaspoon)
4
Later add kheema and grind to form a smoother paste of the kheema, add this ground kheema mixture into the sautéed onions, sprinkle salt and mix well
mutton kheema(150 grams)onion - sliced(1)salt - to tasteonion - sliced(1)salt - to taste
5
Shape them into a medium sized balls and keep it aside
6
Heat a kuzhi Paniyaram Pan with oil, add meatballs in each cavity and cook evenly till it turns lightly brown
7
To make the curry, grind garlic, ginger, cumin seeds, tomatoes, green chilli to a smooth paste
green chilli(1)cloves garlic(4)inch ginger(1)fennel seeds (saunf)(1 teaspoon)tomato - chopped(1)cumin seeds (jeera)(1 teaspoon)cloves garlic(3)inch ginger(1)green chilli(1)red chilli powder(1 teaspoon)
8
Heat a kadai with oil, add onions and saute till they turn light brown
onion - sliced(1)onion - sliced(1)
9
Add tomato mixture and saute till the raw smell goes away
tomato - chopped(1)
10
Add salt, red chilli powder and turmeric powder cook for about 10 minutes
green chilli(1)cardamom powder (elaichi)(1)salt - to tastegreen chilli(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste
11
Add water and allow it to boil
12
Add cooked meatballs into the curry and simmer for 15 minutes
13
Let the meatball soak up some of the gravy and serve hot
14
Serve the Kashmiri Style Rista Recipe along with Kulcha, jeera pulao to enjoy the dish as a complete meal for your Sunday