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Sookhe Kofte

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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

Cuisine

Punjabi

Course

Main Course-Mutton

Level Of Cooking

Medium

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Ingredients

  • Mutton mince (keema)
    2 cups
  • Almonds blanched and peeled
    8-9
  • 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
    3-4
  • 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
    2
  • Cinnamon
    1 inch stalk
  • Cumin seeds
    1/2 teaspoon
  • Ginger paste
    1 teaspoon
  • Garlic paste
    1 teaspoon
  • Green chillies chopped
    2
  • Turmeric powder
    1/2 teaspoon
  • Red chilli powder
    1 teaspoon
  • Salt
    to taste

Method

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.
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