Friday, April 19, 2013

Shola and Kofta in Korma Sauce

Hello again! I have really been neglecting my blog lately and I apologize. School has been taking up a lot all of my time lately. However, today's post should make up for it!

Last year I had three beautiful roommates all of whom also enjoyed cooking. Lucky for me, one of them was Susan.

Susan's parents are from Afghanistan so she introduced me to the delicious world of Afghan food. This recipe was my favorite. I convinced Susan to come over with her adorable dog Gus and show me how to make Shola and Kofta in Korma Sauce! Susan also has her own blog,, which I recommend you check out! I spent an entire morning last week reading every single one of her posts. It's that good!

Now, unfortunately I was too excited to start cooking to make an ingredients photo, so to make up for it, here's a photo of my current roommate, Amy with Susan's dog Gus!

For Sholah you will need: 3 tbsp olive oil, 1 small yellow onion (cut into thin strips), 2 tbsp tomato paste, 1.5 cups medium grain rice, 1.5 cups mung beans (if you're using whole mung beans, soak them overnight), 4 1/2 cups water, 2 tsp salt, 1/2 tsp black, pepper, 1 tsp ground coriander, and 1/4 tsp dill weed.

For Kofta you will need: 1/2 cup cilantro, 1 medium yellow onion, 1 lb ground beef, 1/2 tsp coriander, 1/2 tsp salt, and 1/2 tsp pepper.

For Korma Sauce you will need: 3 tbsp olive oil, 1 small onion (cut into thin strips), 4 tbsp tomato paste (or whatever is left in the can), and 2 cups water.

First, let's get the Kofta (or meatballs) ready. Grab an onion and cut it into chunks.

Toss it in the food processor.

Along with the onion, throw in the 1/2 cup of cilantro.

Give it a whir! Don't throw the food processor in the sink yet. We'll use it again soon.

Toss the onion mixture into a medium bowl.

Throw in the ground beef...

1/2 tsp of coriander...

And 1/2 tsp each of salt and pepper.

Thoroughly mix everything together with your hands. This is my favorite part.

Form 1.5" balls by rolling the meat mixture between your hands. Place them on a plate and set aside.

Now let's start the Shola and Korma!

Heat 3 Tbsp of olive oil in each of 2 large pots.

Cut two small onions into thin strips and divide the strips evenly between the two pots.

Give them a stir and allow them to brown.

For the Korma, take the onions out of the pot and blend them in the food processor. (I told you we would use it again!)

Return the onions to the Korma pot.

In the Shola pot, add 2 Tbsp of tomato paste and stir it around.

Add 4 Tbsp (or what's left from a small can) of tomato paste to the Korma pot.

Stir it around.

Add 2 cups of water to the Korma pot and give it a stir.

Add in 1 tsp of coriander...

1 tsp salt...

and 1/2 tsp of black pepper. Stir it up!

Now, place the Kofta in the Korma sauce in a single layer...

Like dees! If the sauce doesn't quite cover the meatballs, add in some more water.

Throw a lid on it and allow to simmer until the meatballs are cooked through, about 15-20 minutes.

Meanwhile in the Shola pot, add in 4 1/2 cups of water and 1.5 cups of uncooked medium grain rice.

Throw in 1.5 cups of mung beans as well.

Add in 2 tsp salt, 1/2 tsp black pepper, and 1 tsp ground coriander.

Give it a big stir and reduce the heat to a simmer.

Throw the lid on the pot and allow to cook for 20 minutes, or until the rice and beans are cooked through.

The Shola will look like this when it has finished cooking. Add in the 1/4 tsp of dill weed and give it a stir.

To plate it up, add in a big scoop of shola and top with kofta, making sure to get plenty of korma sauce! Top it with some plain yogurt, lime juice, and fresh cilantro and you're in Afghan food heaven!

This recipe is already pretty easy, but if you put one person in charge of one pot and one person in charge of another (which is what we did) it becomes extra easy!

Susan also sent me the nutrition facts for this recipe:

Nutrition Facts
Serving Size 508 g
Amount Per Serving
Calories from Fat 
% Daily Value*
Total Fat 
Saturated Fat 
Total Carbohydrates 
Dietary Fiber 

Vitamin A 8% Vitamin C 18%
Calcium 10% Iron 113%
Nutrition Grade A-
* Based on a 2000 calorie diet

I hope you enjoy Susan's family recipe as much as I do!

Shola and Kofta in Korma Sauce
Serves: 6

  • 3 tbsp olive oil
  • 1 small yellow onion, cut into thin strips
  • 2 tbsp tomato paste
  • 1.5 cups medium grain rice
  • 1.5 cups mung beans
  • 4 1/2 cups water
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground coriander
  • 1/4 tsp dill weed

  • 1/2 cup cilantro
  • 1 medium yellow onion
  • 1 lb ground beef
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper

  • 3 tbsp olive oil
  • 1 small onion, cut into thin strips
  • 4 tbsp tomato paste (or whatever is left in the can)
  • 2 cups water
  • 1 tsp coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  1.  If using whole mung beans, soak overnight
  2. Start with kofta by cutting medium onion into quarters and placing in food processor with cilantro. Let it chop up for about a minute or until there are no more big chunks.
  3. Put onion/cilantro mixture into a medium mixing bowl with ground beef. Add coriander, salt, and pepper. Mix together with hands.
  4. Form 1.5" balls with your hands making sure they're nice and compact. Place on a plate and set aside.
  5. Heat 3 tbsp of oil each in two pots over medium-high heat. Cut onions for korma and shola into long thin strips. Put onions into both pots and cook until slightly browned. 
  6. For shola, add 2 tbsp tomato paste and mix with onions. Add about 4 1/2 cups of water and stir until well combined. Add salt, pepper, and coriander, and bring up to a low boil.
  7. For the korma pot, remove the cooked onions and blend until onions are mashed. Place back into pot. Add remaining tomato paste from can and mix together. Add 2 cups of water, 1 tsp salt, 1 tsp coriander, and 1/2 tsp black pepper and stir. Carefully add kofta into the pot. Reduce heat to medium low, cover, and let it cook for about 15-20 minutes.
  8. Once the water in the shola pot comes to a boil, add rice and mung beans. Stir, reduce heat to medium-low, and cover. Cook for about 20 minutes, stirring frequently. Add more water if it gets too dry. 
  9. When shola is cooked (should be soft with an oatmeal-like consistency), turn off heat and add dill weed. Mix well. 
  10. Serve shola with kofta & korma. Additionally, you can add ~1tbsp plain yogurt and 1 tsp lime juice to give it an extra kick of flavor.