Sanjeev Kapoor

Home » Recipes » Sookhe Kofte

Sookhe Kofte

Rated 3/5 based on 1 customer reviews

Deep fried mutton mince balls cooked in saffron flavoured gravy.

This is an exclusive website recipe.

Preparation Time : 51-60 minutes

Cooking time : 26-30 minutes

Servings : 4

Sookhe Kofte

Main Ingredients

Mutton mince (keema), Almonds




Main Course-Mutton

Level Of Cooking



  • Mutton mince (keema)
    2 cups
  • Almonds blanched and peeled
  • Poppy seeds (khuskhus/posto) soaked
    1 tablespoon
  • Ginger
    inch piece
  • Cumin powder
    1 teaspoon
  • Gram flour (besan)
    4 tablespoons
  • Garlic chopped
    6-7 cloves
  • Green chillies chopped
  • Fresh mint leaves chopped
    1 tablespoon
  • Garam masala powder
    1/2 teaspoon
  • Hung yogurt
    1 cup
  • Salt
    to taste
  • Oil
    1 teaspoon
  • Fresh coriander leaves chopped
    3 tablespoons
  • Onions chopped
    2 medium
  • Saffron (kesar)
    6-8 strands
  • Milk
    2 tablespoons
  • Ghee
    1 tablespoon
  • Green cardamoms
  • Cinnamon
    1 inch stalk
  • Cumin seeds
    1/2 teaspoon
  • Ginger paste
    1 teaspoon
  • Garlic paste
    1 teaspoon
  • Green chillies chopped
  • Turmeric powder
    1/2 teaspoon
  • Red chilli powder
    1 teaspoon
  • Salt
    to taste


Step 1

Grind almonds and poppy seeds to a fine paste. Finely chop half the ginger and cut the remaining into fine strips. Dry roast cumin seeds and grind to a powder.

Step 2

Dry roast gram flour. Take keema in a bowl. Add almond-poppy seed paste, chopped ginger, garlic, green chillies, mint leaves, cumin powder and garam masala powder. Add hung yogurt and oil.

Step 3

Mix well and keep aside for five minutes. Add roasted gram flour and salt. Mix well and divide into marble sized balls.

Step 4

Heat sufficient oil in a kadai and deep fry mutton balls till golden. Drain onto an absorbent paper and set aside. For gravy heat one cup of water in a pan and as it begins to boil, add onions.

Step 5

Cook till soft. Drain when it gets a little cool and make a fine paste. Soak saffron in milk. Heat ghee in a pan. Add green cardamoms, cinnamon, cumin seeds and boiled onion paste. Sauté briefly and add ginger paste, garlic paste and green chillies.

Step 6

Stir. Add turmeric powder and a little water and stir to mix well. Add red chilli powder and stir. Add milk and saffron. Cook for another three minutes or till gravy is thick.

Step 7

Add salt to taste. Add mutton balls and simmer for two to three minutes. Garnish with ginger strips and coriander leaves. Serve hot.

Find similar recipes from books below...

Try something new