Kashmiri Kofta Curry

I read somewhere that Floyd Cardoz relished rogan josh, a Kashmiri meat delicacy. Undoubtedly, his Kashmiri masala pays tribute to those flavors. With hints of fennel and cardamom, fragrant chile powder and a host of other spices, the masala makes my meatballs sing. 

This curry is a mash up of a few Kashmiri cooking techniques. Koftas or meatballs, are kneaded with the spice masala and eggs. The curry comprises of browned onions, ginger garlic paste, coarsely pounded fennel seeds, saunth or ground dry ginger and Floyd's masala . A little water gives the gravy body, bringing it to a rolling boil. Koftas slide into the gravy. Unlike traditional koftas, Kashmiris cook them in a bubbling gravy, keeping them soft and moist. Cream and yogurt are whisked together and vigorously stirred into the gravy, another Kashmiri way to thicken and flavor curries. 

What could be better than this masala? I really can't say.. this is the best thing  right now. Burlap and Barrel is where this spice heaven is found! Barkha Cardoz valiantly carries on her talented husband's legacy and we gratefully reap the benefits.

KASHMIRI KOFTA CURRY

Serves 4-6

1 pound ground Beef or Lamb

2 teaspoons Floyd Cardoz Kashmiri Masala

1/2 teaspoon Kosher Salt

1 Egg

2 tablespoons Canola Oil

2 large white onions

1 tablespoon Ginger Garlic Paste

1 teaspoon Ginger Powder or Saunth

1 tablespoon coarsely powdered Fennel Seeds

1/2 teaspoon Floyd Cardoz Kashmiri Masala

1/2 teaspoon Kosher Salt

2 cups Water

1/4 cup Cream

1/4 cup Yogurt

Cilantro

Mix ground meat, 2 teaspoons kashmiri masala, salt and egg. Knead the meat well with your hands till soft and smooth. 

Form meat into small meatballs or koftas.

Chop onion finely.

Heat oil in a saucepan.

Add onions to hot oil and saute till golden brown. 

Drop ginger garlic paste into browned onions and saute for 30 seconds.

Add ginger powder and fennel seeds to onions and saute again for another 30 seconds. 

Sprinkle kashmiri masala and salt over onions.

Pour water into the saucepan and bring the gravy to a vigorous boil.

Slip the koftas into the bubbling gravy. 

Cook them uncovered for 10-15 minutes over medium heat. Gravy should simmer while koftas cook.

Whisk cream and yogurt till smooth. 

Push the koftas towards the outer edge of the pan, so the center of the pan has just gravy.

Drizzle the cream-yogurt sauce into the gravy in a thin stream, stirring continuously while adding the sauce. Save a little sauce to garnish the koftas.

Stir the koftas back into the middle so they are coated with the creamy gravy. Cook them for another 3-5 minutes.

Garnish with fresh cilantro and remaining sauce.

Enjoy with naan or rice.

Dinner is a huge success...Kashmiri flavors are here to stay!

Pin It