How to make Sookhe Kofte - Deep fried mutton mince balls cooked in saffron flavoured gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton Mince, Hung yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Indian

Course : Snacks and Starters

Sookhe Kofte Recipe Card

Sookhe Kofte
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Sookhe Kofte checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Bacon Rolled Mustard Chicken, Kurkuri Arbi, Grilled Vegetable and Mayo Wrap, Pineapple Prawn And Peppers.

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sookhe Kofte Recipe

  • Mutton Mince 2 cups

  • Hung yogurt 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.