Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Pakistan! Koftay Ka Salan is not just a recipe; it's a celebration of flavors, textures, and generations of cooking tradition packed into one irresistible dish. Imagine tender, perfectly spiced meatballs swimming in a rich, creamy gravy that promises to make your dinner table come alive with excitement and aroma. Whether you're a seasoned cook or a curious food adventurer, this recipe will become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Pakistani
Serves: 4 servings
Ingredients
- 500g minced meat (beef or lamb)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- Fresh coriander for garnish
- Oil for cooking
Instructions
- In a large mixing bowl, combine minced meat, finely chopped onion, ginger-garlic paste, green chilies, coriander powder, salt, and half of the cumin seeds. Mix thoroughly using your hands to ensure all ingredients are well incorporated.
- Knead the meat mixture for 5-7 minutes until it becomes smooth and sticky. This helps bind the koftas and ensures they hold their shape during cooking.
- Shape the meat mixture into small, uniform oval or round meatballs, approximately 2 inches in diameter. Ensure they are compact to prevent disintegration during cooking.
- Heat oil in a heavy-bottomed pan over medium heat. Gently fry the koftas in batches until they are golden brown on all sides. Remove and set aside on a paper towel to drain excess oil.
- In the same pan, add remaining cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown and translucent.
- Add chopped tomatoes, red chili powder, and continue cooking until tomatoes break down and oil starts to separate from the masala.
- Lower the heat and gradually whisk in yogurt to prevent curdling. Stir continuously to create a smooth gravy.
- Carefully add the fried koftas to the gravy, ensuring they are gently coated. Simmer on low heat for 10-15 minutes to allow flavors to meld.
- Garnish with fresh chopped coriander leaves. Serve hot with steamed rice or naan bread.
Tips
- Meat Selection Matters: Choose meat with a slightly higher fat content (around 20%) to ensure juicy, flavorful koftas that don't dry out during cooking.
- Kneading Technique: Spend extra time kneading the meat mixture - this helps develop proteins that bind the koftas and create a smoother texture.
- Yogurt Whisking Hack: Always temper yogurt by gradually adding a small amount of hot gravy before incorporating it fully to prevent curdling.
- Frying Pro Tip: Ensure your oil is at the right temperature (around 350°F) before frying koftas to achieve a golden-brown exterior without absorbing excess oil.
- Flavor Enhancer: For an extra depth of flavor, consider adding a pinch of garam masala to your meat mixture or gravy.
- Make-Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance for more developed flavors.
- Serving Suggestion: Pair with freshly made naan or steamed basmati rice to soak up that incredible gravy!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
