Kashimiri Koftas (Indian Style Meatballs in a Yogurt Gravy)

My mom has been making these meatballs ever since I can remember. A friend from Kashmir taught her these a long time ago. Since then the dish has been tweaked to perfection. Technically speaking- it is not a typical Kashmiri dish. My mom has changed it over the years by adding more onions to the gravy, etc- she has made it her own.

I had never made these before. I would usually wait for my Mom to visit and make this delicious dish. I finally decided to write down the recipe and try it on my own. It is a bit laborious- but definitely worth all the work.

It is a bit different than the rest of Indian dishes I have posted- the dish does not have any tomatoes or garlic. The main flavorings in the meat are ground fennel and ginger powder. The gravy includes whole cinnamon and cloves. The most interesting flavor comes from asafetida. It has a very distinct flavor. If you can’t find it, no worries- just eliminate it. The dish will be good even without this spice.

Serve it with naans or rotis. I would highly recommend this dish- try it and it will part of your repertoire…

• 1½ pound ground pork
• 2 tablespoons ground fennel
• 2 tablespoons ground ginger
• 2 tablespoons yogurt
• 2 teaspoons salt
• 1 tablespoon mustard oil
• 1 tablespoon garam masala
• 3 tablespoons cilantro, chopped fine

Place the pork in a bowl and add the fennel, ginger, yogurt, salt, mustard oil, garam masala and cilantro. Mix well till incorporated and marinate for at least two hours up to overnight.

• 1 cup water
• ½ teaspoon asafetida powder

Add the water and asafetida in a small bowl and keep aside.

Dip your hands in the water and shape a quarter cup of ground meat into oblong meatballs. Keep aside.

• 2 large yellow onions, grated
• 3 tablespoons extra light olive oil
• 4 to 5 cloves
• 1 inch cinnamon stick
• 2 cups chicken broth
• 2 cups full fat plain yogurt, room temperature
• Salt
• ½ teaspoon cayenne pepper

Heat a wok like pan with the olive oil. Add the cloves and cinnamon stick and sauté for 30 seconds. Add the grated onions and sauté on high heat for 4 to 5 minutes, stirring constantly to avoid sticking. Add the chicken broth and mix well. Add the room temperature yogurt slowly on low heat, whisking slowly (making sure not to curdle the gravy). Bring the sauce to a boil and slowly add the meatballs. Add salt and cayenne pepper. Simmer for 15 to 20 minutes.

• 1 teaspoon cinnamon powder
• 2 black cardamoms, the seeds taken out and crushed
• ¼ teaspoon nutmeg
• ½ cup cilantro, chopped

Sprinkle the cinnamon, cardamom and nutmeg powder. Top with cilantro.