Family recipeNon-VegMainHyderabadi
Kofte ka Khorma
Amma's notebook · Main course, page 3
Soft kheema koftas simmered in dahi khorma, with methi and achari variations.
Method
- Boil ¾ of the kheema with onions, ginger-garlic, salt, haldi and mirchi until completely dry.
- Squeeze all the water out of the remaining ¼ raw kheema. Grind both together with the pootnaloo pd, add a little oil for softness, and make balls.
- Make dahi khorma and add the koftas at the end. Cook for some time and garnish with kothmir and podina.
Amma's notes
- In piyaaz and methi: Methi ke Kofte.
- In tomatoes and achari masala: Achari Kofte.
- Fried aloo, plain or with shalgam, can be added.
- A note under the recipe reads "square to identify, O shape" - probably shaping the koftas differently to tell versions apart.
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
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