I can make pretty decent koftay. However, I would love to know how other people make koftay. What are some traditional spices that go in the dish. What are your tips and tricks. Please share them. I am planning to make koftay tomorrow for dinner. I would love to try a new recipe.
Thanks!
Re: kofta recipes
I add salt, red chilli, coriander powder, cumin powder, onion powder, a bit of turmeric, coriander leaves, a bit of ginger garlic paste for beef ones and garlic ginger powder for chicken (because chicken ones break easily if you add too liquidy things to it).
Cook them in “khulla bartan” & never move your chamcha around much in the first few minutes after you add the koftas. This way they don’t break easily since the meat cooks & solidifies.
After bhoonifying the masala, add the koftas but no water. Let them cook in their own water & then depending on how much shorba you prefer, add water accordingly. Sometimes you want really find a need to add more water.
I add soaked & crumbled bread slices in my koftas & they always come out super moist. A little bit of yogurt or ground onions also help make juicy Koftas.
Re: kofta recipes
I use ground beef for making koftay, I grind poppy seeds and bhunay hoey Chaney separately according to the recipe requirement, finely chopped cilantro, dill and green chilli, mix them all and mix in food processor, then add salt, ground black pepper, yogurt, kofta masala ( zeera and whole red chilli grind combined) crushed fried onions and little bit of oil, mix it and make koftay, and put in the shorba and cook on low flame.
Re: kofta recipes
^ is it necessary to mix it in food processor as it’s already ground meat?
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Mine is super simple:
onions
green chillis
breadcrumbs
salt
I grind the first two in a food processor, mix in with the keema, then add breadcrumbs to bind the koftay and salt to taste. I use the same recipe for kebabs and they turn out yummy too. I only add GG paste, dhania powder etc in the shorba, no need for the meat 
Re: kofta recipes
I use medium ground beef, so after processing every thing is mix finely and make soft koftay.
Re: kofta recipes
I make chicken koftas, if emergency use ready made KnN koftas they taste great, else I make koftas myself , here it is:
Grind boneless chicken with 3-4 green chillies and keep aside in a bowl.
Heat oil, and brown 3 onions, when done, Grind with half a tomato and a little water.
In oil, add dalchinni, and add in the grinded onion/tomato gravy, add in salt,red chilli powder, black pepper, and ginger garlic paste.
Bhoon the gravy, when done, add around a cup of water, and let it come to a boil.
In the grinded chicken, add in salt,red chilli powder,a pinch of turmeric,garam masala,and a 2 tblp of the gravy in the chicken. mix, grease hands with a little oil, and when the gravy has come to a boil, make small balls and add in the gravy.. Cover and let cook, when cooked, bhoon the gravy and garnish with coriander and green chillies
you can also add boiled eggs in it
Re: kofta recipes
So here are the results (before dum)
For koftay I used:
cumin powder
fresh ginger
garlic paste
1 slice of bread
cilantro
1 onion
1 tomato
1/2 jalapeno pepper with seeds out (my husband and son prefer mild heat/spice)
2 lbs keema
1 egg
Run everything through chopper before mixing and making balls.
Gravy:
1 onion
2 tomatoes
1 tsp fresh ginger paste
1 tsp garlic paste
1/2 - 1tsp cumin powder
1/2-1 tsp coriander powder
1/4 tsp haldi/turmeric
1/4 tsp garam masala
salt
1/4 tsp blk pepper
1/4 tsp red pepper
1/2 jalapeno pepper seeded during dum
cilantro during dum
salt to taste
1/2 cup yogurt
Fry onions. add tomatoes, ginger and garlic paste. let the tomatoes get soft on medium low heat. Leave the oil in the pan, put the fry onions, tomatoes, and yogurt in the chopper and pulse it few times. Return this mixture back to the pot. Add the dry spices. Let it simmer for few minutes. add almost 3/4 cup of water. Make balls and add them to the gravy. Cover with lid and let them do their magic for a good 15-20 minutes on medium low heat. after around 20 minutes, you can very carefully turn the koftas. Let them cook for another 10 minutes or so. Sprinkle cilantro and green pepper. Leave on low heat for dum for about 5 minutes or so.
You can add red pepper and green pepper to your taste. My husband and son prefer pretty mild heat, therefore I was very cautious with these two.
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Re: kofta recipes
They were good … yum 
Re: kofta recipes
you mean before adding the spices to the keema or just the keema alone?
i think i need to use food processor too because mine are not as soft when I use beef.
Re: kofta recipes
Yes, food processor with keema, bread, onions, tomato, ginger, and chopped cilantro.
Re: kofta recipes
I made koftas last Sunday for a big dawat at my house as well as other dishes. I used Chef Rahats recipe for delhi darbar kofte. They were mega jiga woga poga super delicius according to all my guests and I am so pleased I found the recipe I made extra to freeze for another dawat another day. Please check her recipe out on you tube.
