Kofta Mumtaji

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • For Koftas:
  • 500 gms - minced meat
  • 4 tbsp - besan
  • 3 tsp - turmeric powder
  • 4 tbsp - thick and sour curd
  • 20 eggs
  • 4 small onions
  • 2 tsp - garam masala
  • 3 tsp - chilli powder
  • 4 cups - water
  • For Mughlai Curry:
  • 2 - onions
  • 2 tsp - turmeric
  • 2 tsp - garam masala
  • 3 cups - full milk or curd water
  • 4 tomatoes or raw mangoes, grated
  • 2" long piece ginger, grated
  • 6 tbsp - ghee
  • 2 - capsicums
  • 2 tbsp - sweet pepper or broken-up coriander leaves or mint leaves

How to Make Kofta Mumtaji

  • To prepare Koftas:
  • Heat the water in a pan, and tip in the minced meat.
  • Add chopped onions and garlic, salt, turmeric, garam masala, chilli powder.
  • Bring it to the boil, then cook for about half an hour on low flame.
  • Add the besan, flour and cook for another 15 mins.
  • When meat turns soft and dry, mash and knead well.
  • Beat one of the eggs in a bowl, and keep aside.
  • Mix a tbsp of milk-curd and a little of the beaten egg in the meat and knead once again.
  • Hard-boil the remaining eggs, cool and peel them.
  • To Shape the Koftas:
  • Take the well kneaded meat mixture, flatten it on your hand, and place one of the hard boiled eggs inside it.
  • Wrap the mixture round the egg, using extra if needed.
  • Shape rest of the koftas in the same way.
  • In a kadhai heat the ghee to nearly smoking. Dip each kofta in the beaten egg, then fry on medium heat until golden on all sides.
  • Drain well and place in a shallow dish.
  • Curry Preparation:
  • Take a large frying pan and gently fry the chopped onions, ginger and the sweet peppers or the herbs for three minutes in some ghee.
  • Add turmeric, salt, chilli powder, garam masala.
  • Then add chopped tomatoes and simmer for a while.
  • Then add milk-curd and hot water.
  • Boil this gently for three to four mins, then remove from heat.
  • Carefully cut each kofta in half and pour some gravy on it before serving.
  • Serve it hot garnished with fried pista, almonds and silver foil.