Kofte ka Salan - Meatball Curry. | How to make Kofte ka Salan - Meatball Curry.

By Affaf Ali  |  20th May 2016  |  
5 from 1 review Rate It!
  • Kofte ka Salan - Meatball Curry., How to make Kofte ka Salan - Meatball Curry.
Kofte ka Salan - Meatball Curry.by Affaf Ali
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Coconut Milk

About Kofte ka Salan - Meatball Curry. Recipe

A gem of a dish (South Indian), I learnt from my dear mom in law while I was in India few months back. Soft meatballs cooked in tangy tomato - coconut curry and mild spices.

Kofte ka Salan - Meatball Curry.

Ingredients to make Kofte ka Salan - Meatball Curry.

  • Lamb mince - 1/2 kg
  • onion - 1
  • tomato - 1
  • ginger garlic paste - 1/2tspn
  • coriander leaves - handful
  • green chilly - 2
  • red chilly powder - 1/2tspn
  • Garam masala - 1/4th tspn
  • Fried gram dal - 2tbspn or as required
  • salt - according to taste
  • For the curry:
  • onion - 1
  • Red ripe tomatoes - 6
  • ginger garlic paste - 1tspn
  • cinnamon, clove, cardamom - 1each
  • coconut milk - approximately 200ml (concentrate)
  • coriander leaves - few
  • chilly powder - 1to 1.5tspn
  • salt - according to taste

How to make Kofte ka Salan - Meatball Curry.

  1. For the koftas:
  2. Wash mince and leave it on strainer for a while. Gently press excess water. Set aside.
  3. Make a fine powder of fried gram dal. Set aside.
  4. In a large mixer grinder jar, add a tspn of oil. This avoids the mince from sticking to jar. Add mince and all ingredients mentioned under for kofta, except fried gram dal and grind till well incorporated. Do not over grind.
  5. Transfer to a bowl and add the fried gram powder. Mix well and set aside.
  6. For the curry:
  7. Make a fine paste of coriander leaves and onion.
  8. Peel the skin of tomatoes and make fine paste.
  9. In a pressure cooker take sufficient oil, once heated add cinnamon, clove and cardamon. Add onion coriander leaves paste. Fry on medium flame till raw smell reduces. Add ginger garlic paste and saute for a minute. Add the tomato puree.
  10. Add spices and cook till oil separates. Add coconut milk. Check for spice level and adjust accordingly. Add a 1.5 to 2 glass of water and pressure cook for 2 whistles.
  11. Release the pressure and keep the flame on medium. Make small lemon size balls of mince mixture, add to the curry.
  12. Cook on high flame for 10minutes, then reduce to low flame and cook for 20 minutes. Check for curry consistency accordingly. Sprinkle kasuri methi before turning off the flame.
  13. Serve hot with steamed rice, roti or parathas.

My Tip:

A few pointers: Fried gram powder is used as binding the mince. Too much of binding will result in hard koftas. Spices can be adjusted according to once preference. You may replace coriander leaves with fresh parsley in mince mixture. This dish can be made in advance - it tastes better as it gets old.

Reviews for Kofte ka Salan - Meatball Curry. (1)

Poojq Khemani2 years ago