Easy Mughlai Kofta using Gulab-Jamun Mix!

In the kitchen, I take the short route out, never spending more time than absolutely necessary. I don’t sweat the small stuff; I don’t care about traditional ways of cooking or the ‘right way’. I just follow a simple principle: less oil and low-cal/ low-sugar versions (whenever possible).

In short, my food tastes good but I’m a ‘Masterchef’ horror.

Today, I share with you my very own twist of Mughlai Kofta made with Gulab Jamun Readymade mix (whaaaaat?!!!)

This recipe started in the throes of hunger when I had nothing to eat in my pantry and too broke to order in. All I had was rice and spices and a packet of Gulab Jamun Readymade mix. Necessity is the mother of invention and so this easy Kofta recipe was born!

Cooking time: 40mins
Preparation time: 10mins
Difficulty: easy kneading and frying required. Easy to medium.

Serves: 3

Curry Ingredients:IMG_20150525_192641-001

1 Onion
1 Tomato
Khus Khus (5-10gm)
Cinnamon stick, small
Coriander Powder, a tbsp
Cumin Seeds, 2 tbsp
Dry Red chillies, according to your hotness!
Ginger-garlic, readymade paste or fresh, a tbsp
Water, a few droplets to smoothen the mix

Grind all the above ingredients and your first step is done! (How easy was that!). The above spice ingredients can also be substituted with any other Indian spices you have in the kitchen. There are no hard and fast rules.

Now, for the Kofta:

Kofta Ingredients:IMG_20150525_203540-001

Gulab Jamun Readymade mix, 40gm
Milk, around 5-8 tbsp
Chillies, however you like, whatever you like
Salt to taste
(you can add other spices also but I keep it simple)

Gently knead the Gulab Jamun mix with all the ingredients till the dough is soft and pliable. It will not take more than a minute. Make it into medallion shape (or any shape you prefer).

The fireworks:

Heat oil in a kadhai/ frying pan and fry the medallions until golden brown. Keep the medallions aside.

Next, in the same oil, throw in the curry mix you made. Put some water. Lower the flame. Stir the mix every 5 minutes but let it cook for at least 30mins. Read a book. It cooks best in slo-mo! When the gravy is nice and thickIMG_20150525_211326-001, turn off the heat and stir in a huge dollop of curd (or yoghurt or cream; I prefer low-fat curd).

Add the Koftas to the curry 10minutes ahead of serving.

Garnish with whatever you want. I was too lazy to chop coriander.

And there you have it: the absolutely lazy way of cooking Mughlai food. We had it with peas pulao but this recipe will go well with roti/naan too. Enjoy being lazy!

IMG_20150525_211817-002 IMG_20150525_213210-001

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