Kofta is a popular Middle Eastern dish which is made of meat balls mixed with onions and various spices. There are vegetarian versions as well where one can use paneer, potato, lauki or bottle gourd and even dry fruits to make koftas. Koftas may or may not call for a stuffing depending on individual taste and of course the dish one prepares.
After many recipes for starters, snacks and desserts for my Live Cooking, I decided to prepare Kofta an Indian main course which is most loved by all, but with my twist. Mushrooms are everyone’s favourite and of course mine too… I just love mushrooms. They are so versatile and can be used to prepare various delicious dishes.
You may also want to check some of my mushroom recipes below:
- Mushroom Spring Rolls
- Sesame Mushroom Toast
- Cheesy Enchilada Cups
- Stuffed Grilled Chicken Pockets
- Chicken Duxelles
- Baked Mushroom Chicken Cups
Zafrani Kumbh Kofta is one dish I prepared giving it my twist where I’ve used mushrooms stuffed with mashed potato which gives the stuffing a binding and the richness of grated paneer and raisins added to it. Usually, Indian versions of Kofta is prepared and served with gravy made of onions and tomatoes which is normally on a sweeter side. However, Zafrani Kumbh Kofta calls for stuffed mushrooms prepared and cooked in yellow gravy which has raisins added to it which giving the dish richness and sweetness. The gravy for this dish is a rich gravy which calls for cashews, cream and curd. Another and most important ingredient adding to the richness is Zafran which is also known as Saffron or Kesar in Hindi which is mostly used in Indian and Mughlai cuisine.
This is a perfect recipe one may want to follow for a Yellow Gravy / Yellow Curry and also for everyone who loves restaurant food. You can say it is a restaurant style Kumbh Kofta. This recipe for yellow gravy can be used as a base to prepare any dish with paneer, stuffed capsicum, mushroom mutter and even chicken. The garam masala used in this recipe is basically same masala that is used to prepare Korma/Qorma dishes. If you have the Korma masala pack at home, feel free to use it else you can read on to my recipe below for the home made masala.
All of the above recipes are super easy to make with simple ingredients available at home and I’m sure you and your loved one’s will enjoy it.
Moving on to the recipe for Zafrani Kumbh Kofta, do try my recipe and I would love to read your comments here. I have also shared the step wise video for this recipe towards the end of this post. If you like my recipe, please do subscribe to my channel Toss N Cook
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Ingredients for Garam Masala: (you can also use ready made korma masala)
- 1 whole black elaichi
- 4 green elaichi
- 1 tsp black peppercorn
- 1 tsp saunf/fennel seeds
- 1 tsp amchur/dry mango powder
- 1/2 tsp jeera
- 1 bay leaf
- Small stick of cinnamon
Dry roast all above ingredients and make a dry powder.
Ingredients for stuffing:
- 7-8 white mushrooms (stem removed)
- 1 small mashed potato
- 1 cup grated paneer
- 1/2 cup raisins
- 1 tsp black pepper powder
- Chopped coriander
- Salt per taste
- Butter or ghee for tossing mushrooms
- Clean and de stem all mushrooms.
- In a bowl, mix together all above ingredients except mushrooms and butter.
- Tuck in a raisin on each stuffed mushroom
- Heat butter/ghee in a pan and place all the mushrooms. Toss mushrooms for a minute or so. If you wish you can flip and toss the other side as well.
- Once done, remove and set aside in a plate.
Ingredients for gravy:
- 1 sliced onion
- 10-12 cashews
- 1 1/2 tbsp yogurt/curd
- 1 tsp jeera (optional)
- 1 tsp ginger garlic chilli paste
- 1 tsp turmeric
- 1 tbsp garam masala/ korma masala
- 1/2 tsp yellow chilli powder
- Saffron strands soaked in 1/2 cup warm milk
- 1 tsp kasturi methi
- Chopped coriander
- 1/2 cup fresh cream
- Salt per taste
- 1 tbsp butter or ghee
- Water as required
- Soak some saffron in luke warm milk.
- On a medium flame, heat ghee in a pan and fry the sliced onions until they just start turning brown. Cool it and add it to a grinder.
- Add half of the cashews and yogurt and grind it to a fine paste. Add little water if required.
- In the same pan, heat ghee and the onion cashew paste, ginger chilli paste, haldi, korma masala and yellow chilli powder.
- Mix well and cook the masala till the ghee separates.
- Add some water to adjust the consistency as desired and allow it to boil.
- Add milk with saffron and some cream and give it a boil.
- Add coriander and kasuri methi and give it a good mix.
- Place the mushrooms carefully and cover and cook for five to seven minutes.
- Zafrani Kumbh Kofta is ready. Serve hot and enjoy with chapatis or naans.
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