Hyderabadi Kofto Ka Salan
Hyderabadi Kofto Ka Salan
Ingredients
For the Kofta
- 400 g mutton mince with fat
- 5 green chili
- 1/2 bunch mint
- 1/2 bunch coriander, along with the stem
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon clove
- 1/2 teaspoon cinnamon, 1-2 small sticks
- 1/2 teaspoon black cardamom, 1-2 pods
- 1/2 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- as per taste salt
- 2 tablespoons roasted chana powder
- as needed oil, for frying
For the Salan (Gravy) Nut Paste
- 2 tablespoons desi ghee, for roasting nuts
- 2 tablespoons peanuts
- 1 tablespoon almonds
- 1 tablespoon cashew nuts
- 1 tablespoon poppy seeds
- 1 tablespoon dry coconut
- 3 brown onion
- 2 tablespoons curd
For the Salan (Gravy) Base
- 2 tablespoons desi ghee, for gravy base
- 1/2 teaspoon cumin seeds
- 4 cinnamon, sticks
- 5 black cardamom
- 2 sliced onion
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ginger garlic paste
- as per taste salt
- 2 cups water, heated
- 4 slit green chili
- 1 tablespoon coriander, chopped
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon kasuri methi
Instructions
- 1
In a large bowl, combine the mutton mince with fat, green chilies, mint, coriander (along with the stems), ginger-garlic paste, cloves, cinnamon, black cardamom, cumin seeds, red chili powder, turmeric powder, and salt.
⏱️ 10 min
- 2
Grind all these ingredients together until well combined and the mutton mince is finely processed with the spices and herbs. This can be done using a food processor or by hand.
⏱️ 10 min
- 3
Add the roasted chana powder to the ground kofta mixture and mix it in thoroughly until fully incorporated.
⏱️ 5 min
- 4
Form small, uniform balls from the kofta mixture. Ensure they are compact so they don't break during frying.
⏱️ 10 min
- 5
Heat oil in a pan for frying. Once the oil is hot, carefully place the kofta balls into the oil, ensuring not to overcrowd the pan.
⏱️ 2 min
- 6
Fry the kofta balls for 6-7 minutes, turning occasionally, until they are golden brown and cooked through. Remove them from the oil and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min
- 7
To prepare the nut paste, heat 2 tablespoons of desi ghee in a pan. Add peanuts and lightly roast them until fragrant.
⏱️ 3 min
- 8
Once the peanuts are half-roasted, add almonds and cashew nuts to the pan and continue roasting with the peanuts.
⏱️ 2 min
- 9
When the nuts are lightly roasted, add poppy seeds and dry coconut to the pan. Roast everything together until lightly fragrant and golden brown.
⏱️ 2 min
- 10
Remove the roasted ingredients from the pan and transfer them to a bowl to cool down slightly.
⏱️ 5 min
- 11
Once cooled, transfer the roasted nuts and seeds to a mixer jar. Add the brown onions and curd to the jar. Grind everything into a smooth, fine paste, adding a little water if needed to achieve the desired consistency.
⏱️ 5 min
- 12
For the gravy base, heat 2 tablespoons of desi ghee in a large pot or kadai. Add cumin seeds, cinnamon sticks, and black cardamom. Sauté until fragrant.
⏱️ 3 min
- 13
Add the sliced onions to the pot and sauté until they turn golden brown and caramelized.
⏱️ 8 min
- 14
Stir in turmeric powder, red chili powder, and ginger garlic paste. Cook for 1-2 minutes until the raw smell of ginger-garlic disappears.
⏱️ 2 min
- 15
Add the prepared nut paste to the pot and mix well. Cook for 5-7 minutes, stirring continuously, until the paste releases its oil and darkens slightly.
⏱️ 7 min
- 16
Season with salt as per taste. Pour in the heated water and bring the gravy to a simmer. Cook for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.
⏱️ 15 min
- 17
Gently add the fried kofta balls to the simmering gravy. Add the slit green chilies, chopped coriander, garam masala powder, and kasuri methi.
⏱️ 3 min
- 18
Cover the pot and let it simmer on low heat for another 10-15 minutes, allowing the koftas to absorb the flavors of the gravy. Serve hot with rice or naan.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Hyderabadi Kofto Ka Salan
For the Kofta
- 400 g mutton mince with fat
- 5 green chili
- 1/2 bunch mint
- 1/2 bunch coriander, along with the stem
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon clove
- 1/2 teaspoon cinnamon, 1-2 small sticks
- 1/2 teaspoon black cardamom, 1-2 pods
- 1/2 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- as per taste salt
- 2 tablespoons roasted chana powder
- as needed oil, for frying
For the Salan (Gravy) Nut Paste
- 2 tablespoons desi ghee, for roasting nuts
- 2 tablespoons peanuts
- 1 tablespoon almonds
- 1 tablespoon cashew nuts
- 1 tablespoon poppy seeds
- 1 tablespoon dry coconut
- 3 brown onion
- 2 tablespoons curd
For the Salan (Gravy) Base
- 2 tablespoons desi ghee, for gravy base
- 1/2 teaspoon cumin seeds
- 4 cinnamon, sticks
- 5 black cardamom
- 2 sliced onion
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ginger garlic paste
- as per taste salt
- 2 cups water, heated
- 4 slit green chili
- 1 tablespoon coriander, chopped
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon kasuri methi
Instructions
- 1
In a large bowl, combine the mutton mince with fat, green chilies, mint, coriander (along with the stems), ginger-garlic paste, cloves, cinnamon, black cardamom, cumin seeds, red chili powder, turmeric powder, and salt.
⏱️ 10 min - 2
Grind all these ingredients together until well combined and the mutton mince is finely processed with the spices and herbs. This can be done using a food processor or by hand.
⏱️ 10 min - 3
Add the roasted chana powder to the ground kofta mixture and mix it in thoroughly until fully incorporated.
⏱️ 5 min - 4
Form small, uniform balls from the kofta mixture. Ensure they are compact so they don't break during frying.
⏱️ 10 min - 5
Heat oil in a pan for frying. Once the oil is hot, carefully place the kofta balls into the oil, ensuring not to overcrowd the pan.
⏱️ 2 min - 6
Fry the kofta balls for 6-7 minutes, turning occasionally, until they are golden brown and cooked through. Remove them from the oil and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min - 7
To prepare the nut paste, heat 2 tablespoons of desi ghee in a pan. Add peanuts and lightly roast them until fragrant.
⏱️ 3 min - 8
Once the peanuts are half-roasted, add almonds and cashew nuts to the pan and continue roasting with the peanuts.
⏱️ 2 min - 9
When the nuts are lightly roasted, add poppy seeds and dry coconut to the pan. Roast everything together until lightly fragrant and golden brown.
⏱️ 2 min - 10
Remove the roasted ingredients from the pan and transfer them to a bowl to cool down slightly.
⏱️ 5 min - 11
Once cooled, transfer the roasted nuts and seeds to a mixer jar. Add the brown onions and curd to the jar. Grind everything into a smooth, fine paste, adding a little water if needed to achieve the desired consistency.
⏱️ 5 min - 12
For the gravy base, heat 2 tablespoons of desi ghee in a large pot or kadai. Add cumin seeds, cinnamon sticks, and black cardamom. Sauté until fragrant.
⏱️ 3 min - 13
Add the sliced onions to the pot and sauté until they turn golden brown and caramelized.
⏱️ 8 min - 14
Stir in turmeric powder, red chili powder, and ginger garlic paste. Cook for 1-2 minutes until the raw smell of ginger-garlic disappears.
⏱️ 2 min - 15
Add the prepared nut paste to the pot and mix well. Cook for 5-7 minutes, stirring continuously, until the paste releases its oil and darkens slightly.
⏱️ 7 min - 16
Season with salt as per taste. Pour in the heated water and bring the gravy to a simmer. Cook for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.
⏱️ 15 min - 17
Gently add the fried kofta balls to the simmering gravy. Add the slit green chilies, chopped coriander, garam masala powder, and kasuri methi.
⏱️ 3 min - 18
Cover the pot and let it simmer on low heat for another 10-15 minutes, allowing the koftas to absorb the flavors of the gravy. Serve hot with rice or naan.
⏱️ 15 min