She Strengthens

A Hearty Pakistani and North Indian-Muslim Recipe: Koftay and Saalan

Authentic Flavors Unveiled

Get ready to indulge in a rich and aromatic culinary experience, reminiscent of the subcontinent. This traditional Pakistani and North Indian-Muslim recipe is a labor of love, requiring attention to detail and a few specialty ingredients. But trust us, the end result is well worth the effort.

Gathering Essential Ingredients

Before you begin, make sure you have the following ingredients in your pantry:

• Ground poppy seed powder (khas khas powder)
• High-quality garam masala
• Shan brand Qorma masala
• Chickpea flour (besan)
• Greek-type yoghurt
• Desi-type chili powder (optional)

Koftay (Meatballs) Ingredients

• 2 tablespoons chickpea flour (besan)
• 2 onions
• 1 pound ground beef or mutton
• 1 teaspoon crushed fresh ginger
• 1 teaspoon crushed fresh garlic
• 1 teaspoon garam masala
• 1 teaspoon ground red chili powder
• 1/2 teaspoon poppy seed powder (khas khas powder) – optional
• 1-2 fresh green chilies
• 1/4 cup finely chopped fresh cilantro
• 1 teaspoon salt or salt to taste
• 1 tablespoon butter
• 1 slice white bread soaked in milk and then squeezed

Saalan (Wet Gravy) Ingredients

• 1 cup real yoghurt whipped
• 1 onion
• 1 teaspoon crushed fresh ginger
• 1 teaspoon crushed fresh garlic
• 2 heaping tablespoons Shan Qorma Masala
• Salt to taste (about 1 heaping teaspoon)
• 1/4 cup oil
• 2-3 cups water
• 1 tablespoon fresh chopped cilantro for garnish

Crafting the Perfect Koftay and Saalan

Roasting Chickpea Flour

In a dry hot pan, roast the chickpea flour for a few minutes until it browns slightly and emits a toasty aroma. Set aside.

Caramelizing Onions

Finely slice two of the onions and caramelize them in oil until they’re crispy brown. This takes about 20-30 minutes, but it’s a crucial step in South Asian cooking.

Preparing the Meat Mixture

In a food processor, grind the raw onion, half of the browned onions, and green chilies. Place the ground meat in a mixing bowl, adding the ground onion/chili mixture, the squeezed milk-soaked bread, and all of the other KOFTA ingredients. Knead very well with your hands, mixing, mashing, and breaking down the fibers of the meat to achieve maximum tenderness.

Forming Meatballs

With wet hands, roll out the ground meat mixture into balls slightly smaller than a golf ball. You should get around 12 meatballs or so. Set these aside.

Cooking the Saalan

Heat 1/4 cup oil in a deep pot. Add in the other half of the browned onions, the garlic, and ginger, stirring for about 30 seconds until the garlic and ginger cook. Stir in whipped yoghurt, salt, and Shan Qorma Masala, adding about 1/2 cup of water. Mix well.

Combining Koftay and Saalan

Add the meatballs to the pot in a single layer, adding 1/2 cup more water if necessary. Turn up the heat, allowing the gravy to boil, then cover and lower the heat. Simmer for 15 minutes, turning the meatballs by shaking the pan gently.

Finishing Touches

Add 2 cups of water to the pot, allowing it to boil, then lower the heat and cover. Allow to cook for 1/2 hour. When done, you should have a lot of gravy that’s liquidy yet velvety. Garnish with cilantro and serve with plain basmati rice or naan.

Savor the Flavor

This traditional Pakistani and North Indian-Muslim recipe is a true delight, with the tender koftay and rich saalan coming together in perfect harmony. So go ahead, take the time to prepare this dish, and indulge in the authentic flavors of the subcontinent.