kofto ka salan
Serves 1
Directions
- 1Add all the kofte ingredients to a food processor and blend until the mixture is smooth and well combined.
- 2Shape into small meatballs and fry for 2–3 minutes per side until lightly golden. Set aside.
- 3Roast the coconut, poppy seeds, peanuts, sliced onion, almonds, and cashews until fragrant. Let cool slightly.
- 4Blend the roasted ingredients with the yogurt until smooth. Set aside.
- 5Heat oil in a pan and add the shah zeera, cardamom, cloves, and cinnamon.
- 6Add the ginger garlic paste, salt, turmeric, and red chilli powder. Cook for 1–2 minutes.
- 7Add the sliced onion and cook until softened and translucent.
- 8Add the prepared masala and roast on low heat, stirring frequently.
- 9Add water as needed, cover, and cook on low heat for about 20 minutes, stirring occasionally, until the oil separates.
- 10Add the fried kofte, cilantro, mint, and garam masala.
- 11Adjust the salt and consistency, simmer for a few more minutes, and serve hot.
Ingredients
- 500 g ground meat
- salt (optional)
- 1/2 tsp turmeric powder
- 1 1/2 tsp red chilli powder
- 3–4 green chillies
- 1/4 cup cilantro
- 1/4 cup mint
- 1/4 cup besan (chickpea flour)
- 1 tbsp ginger garlic paste
- 3/4 cup desiccated coconut
- 50 g poppy seeds
- 1/3 cup peanuts
- 1 medium onion, sliced
- 5 almonds (optional)
- 5 cashews (optional)
- 250 g plain yogurt
- 1/2–3/4 cup oil
- 1/2 tsp shah zeera
- 3 cardamom pods
- 2 cloves
- 1 small cinnamon stick
- 1 1/2 tsp ginger garlic paste
- salt (optional)
- 1/2 tsp turmeric powder
- 1 tbsp red chilli powder
- 1/2 small onion, sliced against the grain
- 1 handful cilantro
- 1 handful mint
- 3/4 tsp garam masala
- water (optional)
Equipment
food processorpan
Tips
- Don’t rush the masala. Roasting it slowly and letting the oil separate is what gives the salan its flavor.
