Skip to main content

Khubani ka kofta (apricot dumplings in rich muglai gravy)

A very exquisite dish of kashmiri cuisine. Koftas has very nice sweet and tangy taste and special muglai  
Gravy add special taste in it . I am sure this dish will make a special space in your exclusive dinner / lunch menu .

Kubani ka kofta (Apricot stuffed dumplings in muglai gravy)


For the Kofta:

100 gms    grated paneer
10 to 15     Khubani dried soaked in water overnight and de seeded 
4.               boiled potatoes, mashed
1.               Green chilli
1Tbsp.        Fresh coriander 
1Tbsp        finely cut mix nuts
50 gms       khoya
2 Tbsp       ginger garlic paste
1 1/2 tsp.   turmeric powder
1 tsp           red chili powder
Handful of fresh coriander
1/2 tsp       cumin seeds
1/2 tsp       coriander seeds
2-3 Tbsp    mustard oil
25g             raisins, chopped
50 gms       cornflour
Salt to taste. 

For the Gravy:

3 Tbsp          refined oil
2 sticks of cinnamon
6 green        cardamoms
2 brown       cardamoms
12                cloves
2-3               bay leaves
2 tsp            cumin
2                  onions, chopped finely
4 tsp            ginger garlic paste
1 tsp            turmeric powder
1 1/2 tsp      red chili powder
1 tsp            coriander seeds, ground
100 gms       tomato puree
100 gms       fresh milk
5 Tbsp          hung curd
1/2 tsp          sugar
Salt, to taste 

For the Kofta:

In a mixing bowl combine the grated paneer, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.
Fill each Khubani cavity with this mixture ( remember to de seed Khubani with just one longitudinal cut so that you can fill paneer stuffing in that )  

Mash boiled potatoes ,add  Cornflour and salt and mix well to make a dough .
Make small balls with this dough and flatten it with on palm with the help of little oil. 
Put filled Khubani in flatten dough and roll it to make koftas 
 (round bite sized balls) of the dough, dust with flour.

Keep in the fridge for fifteen minutes to let the koftas firm up.       

For the Gravy:

Heat the refined oil in a pan.
Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it  crackle.
Then add the onions, salt, ginger garlic paste,  red chili powder and ground coriander seeds. Cook till the onions brown.
Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.
Into the pan, add hung curd and sugar to balance the taste and acidity.
Cover and let it cook for 10 - 15 mins.
In a different pan, shallow fry the koftas in refined oil.
Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.
Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!

Note....Some time we don't get good quality apricot and it become difficult to nicely de seed it that case you reverse the process I.e. Crush or chopped apricot and filled it in paneer mixture ..taste is almost same in these picture i filled apricot inside the dumplings just to show you ...


eRecipe said…
I'd like to invite you to join our site . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
Simply visit or contact me at We look forward having you in our network!
shreya said…
Wow a wonderful recipe. Just loved it. I will surely prepare the dish as per your recipe and will share the feedback with you. thank u for the recipe. keep posting with lots more...
minal sharma said…
I tried to join your site but verification link is not working plz send me mail again
Most welcome dear. I have finally prepared the dish and it was just wowwwww. Loved eating it...All thanks to u.

Popular posts from this blog

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


How To Make Perfect Besan ka halwa | Gram flour halwa | prasad

Just another halwa !!!! I am sure you all must be thinking what's the big deal, all halwa are same just few ingredients and halwa ready ....Ha Ha very often I have hard a phrase also HALWA HAI KYA?? Means work is not as simple as halwa ..I always laugh on this phrase because I know when I started cooking, making halwa was not that simple specially BESAN KA HALWA ...sometimes it turns lumpy, sometimes it's  left raw, sometimes over roasted sometimes too dry, and sometimes too liquid ...It took long time to learn perfectly. My father taught me How To Make Perfect Besan Ka Halwa and I have been following the same recipe till now and it never fails I am sharing the same magical recipe with you all and I am sure this Step By Step Recipe Of Besan Ka Halwa will help all beginners who are struggling like i was ...
Besan halwa is a rich, sweet, traditional Punjabi favourite for celebrations and puja. It's also great for curing sore throats. Gram flour halwa enriched with al…


Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…