Malaidar Mutton Keema Kofta Curry (Creamy Minced Mutton Fried Ball Curry)

Every time I buy mutton keema either I make Keemawale Rajma’ or Bhuna Keema Aloo Masala’ or Mangsher Ghugni’ or some times ‘Stuffed Keema Paratha’. But this time I was determined to make something different. So I made ‘Malaidar Mutton Keema Kofta Curry’. I have used some fresh cream in the mutton kofta and topped the curry with some fresh ‘Malai’. Those who do not know what ‘Malai’ is …. Malai is the top thick layer of milk. After you boil milk, when it cools off a layer of fat is formed that is called ‘Sor’ in Bengali and ‘Malai’ in Hindi. ‘Rabri’ is also been made with this ‘Malai’ when the milk is boiled with sugar.

Sometimes when we make ‘Mutton Keema Tikki’, it become a little hard or chewy. But adding a little fresh cream makes the ‘Koftas’ very soft and moist. Here goes the recipe of ‘Malaidar Mutton Keema Kofta Curry’…..


For making 10 Koftas:
  • 300 gms Mutton Keema
  • ½ cup Onion – (Very finely chopped)
  • 1 Tbsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 tsp Shahi Garam Masala
  • ½ tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • A handful Chopped Coriander
  • 2 – 3 (Chopped) Green Chilli
  • 4 – 5 tsps Fresh Cream
  • 1 Egg
  • 2 tsps Bread Crumb
  • to taste Salt
  • Oil – For shallow fry

For making the gravy:

  • ½ cup Onion Paste
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • ¾ tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Red Chilli Powder
  • 3 Tbsps Yogurt
  • 2 Tbsps Cashew-Poppy Seed-Melon Seed Paste
  • ½ tsp Garam Masala Powder
  • 2 Tbsps Oil
  • To taste Salt
  • 2 Tbsps Malai


  1. In a large mixing bowl mix all the ingredients mentioned under for making kofta except salt for 2 hours.
  2. Now make small balls from the mix, roll between your palms and make small patty.
    Heat oil in a pan and shallow fry the patty with the lid on. Turn each patty and cook the other side as well.
  3. Now in the same pan add more oil. Add garlic and ginger paste. Sauté for few seconds.
  4. Next add onion paste and fry till oil separates.
  5. Next add all the dry masalas except garam masala and cashew-poppy seed-melon seed paste. Sauté again.
  6. When oil starts releasing from sides add 1 cup of water. Bring it to a boil and add the fried koftas. Cover and cook till meat is completely cooked.
  7. Add garam masala powder and mix well.
  8. Transfer the koftas to the serving plate. Garnish with malai and serve with any types of Naan or Roti.



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