Hyderabadi Keema khofta recipe

Hyderabadi keema kofta recipe is one of those dishes in which meat balls are immersed in rich and flavourful gravy. It is a traditional dish which is known for its soft koftas, aromatic spices, and slow-cooking everything.

Growing up around Hyderabadi food, this recipe always felt special. It is often prepared for family gatherings and festive lunches. 

In this recipe, I will share a simple and home-style method to make these soft koftas with perfectly rich gravy. 

What Is Keema Kofta?

Keema kofta is a very popular Indian dish which is made from minced meat shaped into small balls and then cooked in flavourful gravy. The minced meat is mixed with various kinds of herbs, and spices. Everything is mixed together to create soft koftas, which are then fried or gently cooked before adding them to the curry.  It is commonly served with rice or Indian breads like roti or naan. 

Ingredients required 

I will divide the ingredients separately for making the koftas and the gravy. 

Ingredients for Keema Kofta

1. Minced mutton (keema) – 500 grams
2. Onion – 1 small 
3. Ginger-garlic paste – 1 tbsp
4. Green chillies – 2 
5. Fresh coriander leaves – 2 tbsp 
6. Red chilli powder – 1 tsp
7. Coriander powder – 1 tsp
8. Garam masala – ½ tsp
9. Turmeric powder – ¼ tsp
10. Egg – 1
11. Bread crumbs or roasted gram flour – 2 tbsp
12. Salt – as per taste
13. Oil 

Ingredients for the Gravy

1. Oil – 3–4 tbsp
2. Bay leaf – 1
3. Cinnamon – 1 small stick
4. Cloves – 3–4
5. Green cardamom – 2
6. Onion – 2 medium 
7. Ginger-garlic paste – 1 tbsp
8. Whisked curd – ¾ cup
9. Red chilli powder – 1 tsp
10. Coriander powder – 1½ tsp
11. Garam masala – 1 tsp
12. Salt – as per taste
13. Water 
14. Fresh coriander leaves 

Best Minced Meat for Keema Kofta

For preparing the traditional Hyderabadi keema kofta, mutton mince is preferred because it has rich flavour and also the ability to stay juicy even after cooking.

Mutton Keema

Mutton keema from the shoulder or the leg is the best choice. These contain a small amount of fat, which helps in keeping the koftas soft and prevents them from drying out during frying or while cooking the gravy. 

Chicken Keema

Chicken keema can be used as an alternative. It can be used for cooking the lighter version of keema kofta. But chicken can dry out very easily so we can avoid that by adding an egg or breadcrumbs. Be careful not to overcook the chicken.

Ideal Fat Ratio

For making the soft and juicy koftas, the meat should have about 15–20% fat. Avoid choosing meat that is too lean as it can result in hard koftas.

Step-by-Step Keema Kofta Recipe

I have categorised the preparation into two parts, making the keema koftas and preparing the gravy, so that my readers can understand the recipe without any complexity. 

Part 1: Making the Keema Koftas

1. Take a large bowl and add 500g of minced mutton, finely chopped or grated onions, 1 tbsp ginger-garlic paste, 2 finely chopped green chillies, and 2 tbsp chopped coriander leaves. Mix everything together.
2. Add 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala, ¼ tsp turmeric powder, and salt as per required taste.
3. Add 1 egg and 2 tbsp breadcrumbs or roasted gram flour to bind the keema kofta mixture. This helps it to prevent it from breaking. 

4. Gently mix everything together and make sure you do not overmix.
5. Apply a few drops of oil or ghee on your palms and start making small balls out of the mixture. 
6. Take oil in a pan and heat it in medium flame for frying the koftas.
7. You can either shallow fry or deep fry the koftas until the balls turn light brown in color. Fry the balls in batches to avoid crowding.
8. Slowly remove the fried balls and place them on paper towels and keep them aside.

 Part 2: Preparing the Gravy

9. Take a heavy bottomed pan and heat oil.
10. Add a bay leaf, small cinnamon stick, cloves, green cardamoms and stir them until they turn aromatic. 
11. Then add 2 medium sized onions which are sliced and cook them until golden brown.
12.  Add 1 tbsp ginger-garlic paste and cook it until the raw smell disappears. Put the flame in low and add red chilli powder, coriander powder, and salt. Mix everything well.
13. Now slowly add whisked curd and make sure to stir continuously on low flame to prevent curdling of the curd. Cook until the oil starts separating.
14. Add the required amount of water and bring it to a gentle boil and cook it for 5 minutes.

15. Now gently add the fried koftas to the gravy and cook on low flame for 10 minutes which will allow the koftas to absorb the flavour.
16. For the final touch, add garam masala and freshly chopped coriander leaves.
17. Switch off the flame and let the keema kofta rest for 100 minutes before serving.

Mistakes to avoid while making keema kofta

• Avoid overmixing the keema as it could result in hard and dense koftas. Just mix the ingredients until they are combined.
• Avoid using keema which has no fat content in it. It will lead to dry and crumbly koftas.
• Make sure you add binders like egg, breadcrumbs, or gram flour because skipping them will result in koftas to break while frying.
• Do not cook the koftas on high flame.
• Always ensure the gravy is slightly thick before adding the koftas if not they may absorb too much liquid and break.
• Allowing the keema kofta to rest for a few minutes before serving helps the flavours to settle and improves texture as well.

Frequently Asked Questions 

1. Why do my keema koftas break while cooking?

Koftas usually break if there is not enough binding or if you overcook. Make sure to add enough binding ingredients like egg, breadcrumbs, or roasted gram flour and then fry the koftas gently before adding them to the gravy.

2.  Can I make keema kofta without egg?

Yes, keema kofta can be made without using egg. The best substitutes are breadcrumbs, roasted gram flour, or soaked bread.

3. Should koftas be fried before adding to gravy?

Yes, the koftas should be fried before adding them to gravy as it helps them hold their shape and prevents them from breaking while cooking in the gravy.

4. How do I make keema kofta soft and juicy?

To make the koftas soft and juicy, use keema with some fat, avoid overmixing, and cook on medium heat.

5. Can I prepare keema koftas in advance?

Yes, you can prepare the koftas in advance and store them in the refrigerator for up to 1 day before adding them to the gravy.