Hyderabadi kofta curry (Meatballs curry)

                     This is a special post not only am I sharing one of my favorite Hyderabadi recipe but it is my 100th post on blog! ✌☺ Took a while to come here but it feels so great... my 1st post came in a hurry but this has been a well planned one.

                      Kofta curry or kofton ka salan as it is called in Hyderabad, (salan meaning curry) is a curd based rich curry with koftas or the meatballs prepared using minced meat with greens like coriander, mint leaves and green chilies. So the koftas in itself taste very delicious. The rich gravy is a mixture of poppy seeds and coconut with curd. Tough that it might seem but it is actually very easy to prepare and goes well with rice like Bagaara khaana or the simple daily steamed rice. My Mom served this mouth watering kofta curry with rice and Tomato chutney  on my aunt's visit a few days ago.




             You may also like to try different kofta recipes like Palak ke kofte, Vegetable oats kofta and fitni pulao (a rice dish with smaller version of koftas) from My Mom's Kitchen.

             As I mentioned above this post completes my hundred recipes on blog, I've always shared easy and simple recipes from My Mom's Kitchen a few made by her and a few by me. There isn't much space here to cover all the recipes so I'm mentioning only a few landmarks do check them all!

My 1st post on Liver fry 
10th post on Chana vegetable biryani
25th post on Macaroni
50th post on Jeera biscuits and
75th post on Pudiney ke namak paare.

Now to today's recipe :-

Ingredients:

For koftas:

1. Minced meat - 1/2 kg 
2.  Dalia powder - 3 tbsp
3. Green chilies - 4 nos
4. Coriander leaves - few
5. Mint leaves - few
6. Ginger garlic paste - 1 tbsp
7. Red chili powder - 1 tbsp
8. Turmeric powder - 1 tbsp
9. Salt - to taste
10. Oil - 2 tbsp

For gravy:

1. Curd - 300 gms
2. Onion - 1 no
3. Khus khus (poppy seeds) - 2tbsp
4. Dry coconut - 1 no
5. Ginger garlic paste - 1 tbsp
6. Red chili powder - 2 tsp
7. Turmeric powder - 1 tsp
8. Green chilies - 4 nos
9. Coriander leaves - few
10. Mint leaves - few
11. Salt - to taste
12. Oil - 3 tbsp
13. Water - 1 cup

P.S. dalia powder used here is the roasted chickpea powder it is used as a binding agent for the koftas.

Method:

• Slit 4 green chilies and add it to the minced meat along with coriander and mint leaves. 
• Next, add in the dalia powder, 1 tbsp red chili powder, 1 tbsp turmeric powder, 1 tbsp ginger garlic paste, salt to taste and 2 tbsp oil. 
• Blend this to a smooth paste and until combined. (You can do it in batches if not altogether)
• Pinch out small portions of the minced meat mixture and roll over greased palms to form koftas or meat balls like in the picture below.

  

• Dry roast khus khus and a piece of dry coconut and grind them to a smooth paste.
• To the above paste add a tablespoon of ginger garlic paste, 1 tsp turmeric powder, 2 tsp red chili powder and salt to taste. Keep aside.
• To prepare the gravy, heat oil in a heavy bottomed vessel.
• Add sliced onion and fry till golden brown.
• Add the prepared coconut khus khus masala paste.
• Now add the curd along with 1 cup of water. Cover and cook till it comes to a boil.
• Now lower the flame and add the prepared koftas. Do not stir immediately or the koftas will break apart. Stir only after a few minutes have passed by.
• Cover and cook for next 8 to 10 mins.
• When it starts leaving oil on sides add slit green chilies, coriander leaves and mint leaves. Again cover and cook for another 5 minutes.
• Serve hot.

            If you are looking forward to try more recipes using minced meat then do try calcium & protein rich dish Palak kheema, or a simple Kheema curry,  or a tempting snack or starter dish Kheema luqmi, our winter favorite Kheema baingan masala or a heart winning combo dish Aloo kheema from My Mom's Kitchen.

Share your thoughts down below in the comments section.

Happy Cooking!!!