Dahi Me Kofte Recipe


  • 1 Egg
  • Salt to taste
  • 2 cups Curd
  • 1/3 cup Besan
  • 2 tbsp Cornflour
  • 4 tbsp plain Flour
  • 2 tsp Ginger paste
  • Oil for Deep frying
  • 1 tsp Cumin powder
  • 1 kg Mutton Keema
  • 1 tsp Garam Masala
  • tsp Cloves powder
  • tsp Aniseed powder
  • tsp Cinnamon powder
  • tsp Cardamom powder
  • 2 medium Onions, chopped
  • 2 tbsp Desiccated Coconut
  • 2 tbsp Mint leaves, chopped
  • 2 tbsp Coriander leaves, chopped


  1. Grind the keema with the egg, cornflour, garam masala and a little salt to a fine paste.
  2. Make small round or oval koftas and toss in the plain flour. Deep fry in hot oil over medium heat until golden brown & half cooked. Drain & keep aside.
  3. Heat ghee in a heavy bottomed pan & fry onions until golden brown. Add the ginger paste.
  4. Beat curd with the besan and 1 cups of water to a smooth consistency. Add to the heavy bottomed pan, stirring constantly.
  5. Bring to a boil over medium heat and add all the powdered spices.
  6. Add the fried koftas & coconut. Simmer until the koftas are cooked through & the gravy is thick.
  7. Add coriander & mint leaves and serve hot with rice.

Tip: To prevent splashing when frying meat, sprinkle a little salt in the pan before adding oil, ghee or butter.

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