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
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 Fried Fish Potato Surprise Not the Everyday Bruschetta Pesto Paneer Pizza
Sookhe Kofte Recipe Card
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.
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.
Nutrition Info
Calories : 1029 Kcal
Carbohydrates : 39.8 gm
Protein : 101.4 gm
Fat : 51.7 gm
Other : Vitamin B12- 11.6mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
