I don't cook a lot of Hyderabadi dishes but when I do the aroma takes me back to my childhood. These koftay were one of my favourite dishes growing up. The way my mother makes it takes some time. In her method, she strains the coconut milk and ground nuts which yields a smooth sauce. I highly recommend doing this if you have the time. A lot of times, I skip the step of straining the coconut milk and nuts to save time. In the picture above, I have skipped this step and you can see it gives a more grainy texture but the taste is still wonderful! I love to have these koftay with homemade roti!
I've had my slow cooker for a little under two years. I mainly use it for Haleem and Nihari but I know there is so much more I can do. Recently I tried a Beef Stew recipe from Damn Delicious. It turned out great but I thought this method would work really well for a stew spiced with our traditional Indian spices. So I went to work on making an Indian version. A big reason why I have avoided making Indian dishes in the slow cooker, is I found that they came out watery. In this recipe, this is solved by mixing in a slurry of flour and water at the end. The end result was really good! We enjoyed this stew with a simple Mattar Pulao (Peas and Rice) and yogurt. I used 1 tsp of Shan Masala in the recipe. If you don't have it, you can leave it out but you may need to adjust some of the other spices to your taste. I love the hands off cooking with a slow cooker and hope to apply this method to some more of our Indian dishes!