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Kofta Curry (Meatball Curry) Recipe

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4.3 from 46 reviews

Kofta Curry is a flavorful Indian-style meatball curry made with ground beef meatballs simmered in a spiced tomato, yogurt, and fenugreek leaf sauce. This hearty and comforting dish combines aromatic spices like garam masala, cumin, coriander, and turmeric to create a rich and delicious meal perfect for serving with rice or flatbread. The koftas are first broiled or grilled to develop a slight crust before being cooked further in the luscious curry sauce for a tender and succulent texture.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

For the Koftas (Meatballs)

  • 1 pound ground beef
  • 1 medium onion, grated
  • 1 large egg
  • 4 tablespoons panko bread crumbs (or 2 tablespoons chickpea flour)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped mint (or 1 teaspoon dry mint)
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons garam masala (or tikka masala)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes (or red chili powder)
  • 1 teaspoon salt
  • 2 tablespoons olive oil (plus more if needed)

For the Curry Sauce

  • 1 medium onion, chopped
  • 2 tablespoons ginger garlic paste
  • 1 tablespoon garam masala
  • 1 teaspoon chili powder (or paprika)
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon salt (adjust to taste)
  • 1 chili pepper, chopped (jalapeño, cayenne, or serrano)
  • 1 tablespoon tomato paste
  • 1½ cups crushed tomatoes
  • 1 cup whole yogurt, whipped
  • 2 tablespoons fenugreek leaves (fresh chopped or 1 tablespoon dried)
  • 1 cup water
  • 2 tablespoons heavy cream (optional)
  • Chopped cilantro for garnish

Instructions

  1. Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, grated onion, egg, panko bread crumbs (or chickpea flour), chopped cilantro, chopped mint, ginger garlic paste, garam masala, ground cumin, ground coriander, turmeric, paprika, red pepper flakes, salt, and olive oil. Mix and knead thoroughly for 3-4 minutes until all ingredients are well incorporated. Let the mixture rest to develop flavors.
  2. Shape and Broil Koftas: Form the mixture into 16 smooth, cylindrical or round meatballs. Arrange them on a baking sheet lined with aluminum foil. Broil the meatballs on high heat for about 3 to 5 minutes per side until lightly browned. Note that they do not need to be fully cooked at this stage since they will cook later in the sauce.
  3. Sauté Onions: Heat 2 tablespoons of olive oil in a cooking pot over medium heat. Add chopped onions and sauté until they turn golden brown, creating a flavorful base for the curry.
  4. Add Spices and Aromatics: Stir in the ginger garlic paste and cook for 2 minutes. Then add the garam masala, chili powder, turmeric, cumin powder, coriander powder, and salt. Mix well to bloom the spices and infuse the oil.
  5. Add Tomato Ingredients: Add the chopped chili pepper, tomato paste, and stir for 2 minutes. Then add crushed tomatoes and cook for a couple of minutes to meld the flavors.
  6. Incorporate Yogurt and Fenugreek: Reduce the heat to low and stir in the whipped yogurt thoroughly. Add the fenugreek leaves, which impart a distinctive, slightly bitter flavor vital to the curry’s character.
  7. Simmer the Sauce: Pour in 1 cup of water (adjust if needed) and stir. Let the sauce simmer gently for about 20 minutes, until oils start surfacing on top, indicating it is well cooked. If desired, blend the sauce for a smoother texture.
  8. Add Koftas to Sauce: Gently add the broiled koftas into the curry sauce. Adjust seasoning and consistency by adding water or salt as necessary.
  9. Finish Cooking: Increase heat to medium-high and bring the curry to a gentle boil. Then reduce heat to low and simmer uncovered for 10-15 minutes, allowing the koftas to cook through and absorb the flavorful sauce.
  10. Garnish and Serve: Sprinkle freshly chopped cilantro over the top. Optionally, drizzle heavy cream or additional whipped yogurt for richness. Serve hot with steamed rice or flatbread. Enjoy your delicious Kofta Curry!

Notes

  • Broiling times may vary by oven; monitor koftas closely to avoid burning. Alternatively, koftas can be grilled.
  • The koftas are only partially cooked during broiling and finish cooking simmered in the curry sauce.
  • Use fresh or dried fenugreek leaves; this herb provides a unique signature flavor essential for authentic taste.
  • You can substitute panko bread crumbs with chickpea flour for a gluten-free option.
  • Adjust chili and red pepper flakes to match your preferred heat level.
  • Whole yogurt adds creaminess and tang; use plain yogurt and whip it before adding to avoid curdling.
  • If preferred, blend the sauce before adding koftas for a smoother, uniform texture.
  • Serve with basmati rice or Indian flatbreads like naan or roti for a complete meal.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://ellarecipe.com/kofta-curry-meatball-curry-recipe-2/