Kofto Ka Salan

Ingredients

• 500 g ground meat
• salt (to taste, for the kofte)
• 0.5 tsp turmeric powder (for the kofte)
• 1.5 tsp red chilli powder (for the kofte)
• 3 green chillies (3–4 chillies)
• 0.25 cup cilantro (for the kofte)
• 0.25 cup mint (for the kofte)
• 0.25 cup besan (chickpea flour) (for the kofte)
• 1 tbsp ginger garlic paste (for the kofte)
• 0.75 cup desiccated coconut (for the masala)
• 50 g poppy seeds (for the masala)
• 0.333 cup peanuts (for the masala)
• 1 onion (medium, sliced, for the masala)
• 5 almonds (optional; for the masala)
• 5 cashews (optional; for the masala)
• 250 g plain yogurt (for blending the masala)
• 0.5 cup oil (½–¾ cup; for frying and the salan)
• 0.5 tsp shah zeera (black cumin; for the salan)
• 3 cardamom pods (for the salan)
• 2 cloves (for the salan)
• 1 cinnamon stick (small; for the salan)
• 1.5 tsp ginger garlic paste (for the salan)
• salt (to taste, for the salan)
• 0.5 tsp turmeric powder (for the salan)
• 1 tbsp red chilli powder (adjust to taste; for the salan)
• 0.5 onion (small half, sliced against the grain; for the salan)
• cilantro (a handful, for finishing)
• mint (a handful, for finishing)
• 0.75 tsp garam masala (for finishing)
• water (as needed, to adjust the curry consistency)

Steps

1. 1

   Add all of the kofte ingredients—ground meat, salt, turmeric, red chilli powder, green chillies, cilantro, mint, besan, and ginger garlic paste—to a food processor. Blend until smooth and well combined.

2. 2

   Shape the mixture into small meatballs.

3. 3

   Fry the meatballs for 2–3 minutes per side, until lightly golden. Set them aside.

4. 4

   Roast the desiccated coconut, poppy seeds, peanuts, sliced onion, almonds, and cashews until fragrant. Let the roasted ingredients cool slightly.

5. 5

   Blend the roasted ingredients with the plain yogurt until smooth. Set the prepared masala aside.

6. 6

   Heat the oil in a pan. Add the shah zeera, cardamom pods, cloves, and cinnamon stick.

7. 7

   Add the ginger garlic paste, salt, turmeric powder, and red chilli powder. Cook for 1–2 minutes.

8. 8

   Add the sliced onion and cook until softened and translucent.

9. 9

   Add the prepared masala. Roast it over low heat, stirring frequently. Do not rush this step; slow roasting develops the flavor.

10. 10

    Add water as needed, cover the pan, and cook over low heat for about 20 minutes, stirring occasionally, until the oil separates from the masala.

11. 11

    Add the fried kofte, cilantro, mint, and garam masala.

12. 12

    Adjust the salt and consistency. Simmer for a few more minutes, then serve hot.

Notes

The source does not specify the type of ground meat, the roasting time for the masala ingredients, the amount of water, or the exact final simmer time. Roast the masala slowly and allow the oil to separate; this is identified as key to the salan’s flavor.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• meatballs
• curry
• stovetop
• spicy
• gluten-free