I watched my mother learn from her mother how to cook delicious meals for my father. That inspiration led me to bring you one of my favourite recipes – Kuftey Ka Salan (Traditional Kofta Curry). This dish holds a deep personal memory for me, as it was my dad’s favourite and the last meal we shared with him before he left us for a better place. Although there are many variations, I’m sharing the version passed down through generations in my family. So, on behalf of Karachi wale, here is the traditional Kuftey Ka Salan.
Kuftey Ka Salan
Ingredients
- Meat mince (chicken or any other meat): 500g
- Cooking oil: 1 cup
- Onions: 1 medium (for gravy), 1 small (chopped for meatballs)
- Chopped tomato: 1 large
- Ginger-garlic paste: 1½ tbsp
- Cumin seeds: ½ tsp
- Black peppercorns: 8-9
- Cloves: 3-4
- Cinnamon sticks: a few
- Salt: ½ tbsp (for gravy), 1 tsp (for meatballs)
- Turmeric powder: ¼ tsp
- Chilli powder: 1 tbsp
- Coriander powder: ½ tbsp
- Chopped green coriander: for meatballs and garnishing
- Chopped green chillies: 5-6
- Chickpea flour: 1½ tbsp
- Whole spices powder: 1 tsp
Method:
- Heat the cooking oil in a pot.
- Add sliced onions and fry until golden brown.
- Add the chopped tomato, ginger-garlic paste, whole spices (cumin seeds, black peppercorns, cloves, and cinnamon sticks), salt, turmeric powder, chilli powder, and coriander powder. Sauté for 5-6 minutes until the tomatoes soften.
- Cover the pot and cook on low heat for 15 minutes.
- In the meantime, prepare the meatballs by combining chopped onions, green coriander, green chillies, chickpea flour, whole spices powder, and salt with the meat mince.
- Mix thoroughly and form small meatballs.
- (Optional) Store the meatballs in the freezer for up to a month.
- Add the meatballs to the gravy, cover the pot, and steam on low heat for 15 minutes.
- Shake the pot gently to prevent the meatballs from breaking and to ensure they are well-coated in the gravy.
- Cover the pot again and steam for another 20 minutes on low heat.
- Garnish with fresh green coriander and serve with naan.
Watch this recipe here – Kuftey Ka Salan
Ayesha Khan is a former journalist turned culinary expert with a passion for Asian cuisine. Known for her ability to simplify complex recipes, She has become a trusted figure for home cooks and culinary enthusiasts alike. Her approach empowers women by helping them create signature dishes with confidence and flair. Ayesha’s expertise continues to inspire beginners and experienced cooks to excel in the kitchen.
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