Hyderabadi kofte ka khorma/ Meat ball khorma

Hyderabadi Kofte ka Khorma is a rich and flavorful curry from the royal kitchens of Hyderabad. Soft, spiced meat koftas are simmered in a luscious sauce made with ground peanuts, coconut, and fried onions. The dish strikes a perfect balance of heat and nuttiness, making it a regal addition to any festive meal. Best enjoyed with Hyderabadi bagara khaana, naan, or steamed rice, it showcases the depth and diversity of Hyderabadi cuisine.

Print Recipe

Hyderabadi kofte ka khorma/ Meat ball khorma

Prep Time

15 minutes

Cook Time

15 minutes

Servings

36 koftas

Ingredients

For koftay / Meat balls

• 1 kg Boneless mutton (Or minced meat)
• 1/2 fistful Fresh Coriander Leaves / Cilantro
• 1/2 fistful Fresh Mint Leaves
• 2 medium sized Fresh green chilli
• 2 medium sized Onion sliced
• 1 teaspoon Black Cumin Seeds / Shah Zeera
• 6-7 whole Cardamom / Elaichi
• 6-7 whole Cloves
• 5-7 medium sized Cinnamom / Dalchini
• 3 tablespoon Ginger-Garlic Paste
• 2 tablespoon Red Chilli Powder or paprika
• 2 teaspoon Black Pepper Powder
• 1 tablespoon Turmeric Powder
• 1 cup Gram flour/ besan
• 2 tablespoon Fresh lemon juice
• 1 cup cooking oil (for frying)
• 2 teaspoon Salt as per taste

For the Gravy

• 2 whole pieces Dried coconut (copra)
• 2 fistful Dried peanuts
• 2 medium sized Onions (caramelized lightly)
• 2 tablespoon Ginger-Garlic Paste
• 2 teaspoon Red Chilli Powder or paprika
• 1 teaspoon Turmeric Powder
• 2 teaspoon Salt as per taste
• 2 cups Curd / Yogurt
• 4 tablespoon cooking oil
• 2 cups water
• 1 fistful Fresh Coriander Leaves / Cilantro
• 1/2 fistful Fresh Mint Leaves
• 3-4 medium Fresh green chillies
• 2 tablespoon Fresh lemon juice

Prep Time 15 minutes Cook Time 15 minutes Servings 36 koftas Ingredients For koftay / Meat balls 1 kg Boneless mutton (Or minced meat) 1/2 fistful Fresh Coriander Leaves / Cilantro 1/2 fistful Fresh Mint Leaves 2 medium sized Fresh green chilli 2 medium sized Onion sliced 1 teaspoon Black Cumin Seeds / Shah Zeera 6-7 whole Cardamom / Elaichi 6-7 whole Cloves 5-7 medium sized Cinnamom / Dalchini 3 tablespoon Ginger-Garlic Paste 2 tablespoon Red Chilli Powder or paprika 2 teaspoon Black Pepper Powder 1 tablespoon Turmeric Powder 1 cup Gram flour/ besan 2 tablespoon Fresh lemon juice 1 cup cooking oil (for frying) 2 teaspoon Salt as per taste For the Gravy 2 whole pieces Dried coconut (copra) 2 fistful Dried peanuts 2 medium sized Onions (caramelized lightly) 2 tablespoon Ginger-Garlic Paste 2 teaspoon Red Chilli Powder or paprika 1 teaspoon Turmeric Powder 2 teaspoon Salt as per taste 2 cups Curd / Yogurt 4 tablespoon cooking oil 2 cups water 1 fistful Fresh Coriander Leaves / Cilantro 1/2 fistful Fresh Mint Leaves 3-4 medium Fresh green chillies 2 tablespoon Fresh lemon juice

Instructions

For Meat balls

1. Wash and drain the mutton thoroughly. Keep aside
2. In a mixer grinder add roughly chopped onions, fresh coriander, fresh mint leaves, green chillies, besan, red chilli powder, turmeric, lemon juice and all dry spices. Make fine paste. Add this paste to the washed mutton.
3. Grind this marinated mutton into a smooth textured mixture for making meat balls.

   
4. Make round balls and keep aside. Shallow fry for 2-3 minutes until half cooked. Keep aside.

   

For making gravy

1. Dry roast the coconut pieces and peanuts. Caramalize the onion in little oil. Make a fine paste by adding a cup of water. Keep aside.
2. Heat oil in a cooking pot, add the paste made earlier. To this add ginger garlic paste, red chilli powder, salt and turmeric powder. Saute on high flame, until oil starts oozing out.

   
3. To this add curd, mix and cook on high flame for 5 minutes. Then add the fried meat balls. Cover and cook for 15 minutes on low flame.

   
4. Then add the fried meat balls. Cover and cook for 15 minutes on low flame.

   
5. Add green chillies, fresh coriander, mint leaves and lemon juice. Simmer for 2 minutes. Serve hot with Hyderabadi bagara khana or naan. Enjoy.

   

Recipe Notes

1. While shallow-frying, do not fully cook the meatballs.
2. Adding gram flour makes your koftas soft. If you do not have gram flour, then finely ground roasted chickpeas can also be added.