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Kofta Curry (Meatball Curry) Recipe

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4.2 from 61 reviews

Kofta Curry is a flavorful and aromatic meatball curry made with tender ground beef meatballs simmered in a spiced tomato and yogurt-based sauce infused with garam masala, fenugreek leaves, and a blend of warming Indian spices. This comforting dish features broiled koftas that are cooked further in the curry, resulting in a rich and satisfying meal perfect served alongside rice or flatbread.

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

Ingredients

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 (use more if needed)

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
  • 3/4 teaspoon salt (adjust per taste)
  • 1 chili pepper, chopped (jalapeno, 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 leaves)
  • 1 cup water
  • 2 tablespoons heavy cream (optional)
  • Chopped cilantro for garnish

Instructions

  1. Prepare Meatball Mixture: In a mixing bowl, combine ground beef, grated onion, egg, panko bread crumbs (or chickpea flour), chopped cilantro and mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, red pepper flakes, salt, and olive oil. Mix and knead well for 3-4 minutes to create a uniform mixture, then let it rest.
  2. Shape and Broil Koftas: Form 16 smooth, cylindrical or round koftas from the meat mixture and arrange them on a baking sheet lined with aluminum foil. Broil on high heat for about 3 to 5 minutes per side until lightly browned. Note: Koftas do not need to be fully cooked here as they will finish cooking in the curry. Alternatively, you may grill the koftas.
  3. Sauté Onions: Heat olive oil in a cooking pot over medium heat. Add the chopped onion and sauté until golden brown and caramelized, about 5-7 minutes.
  4. Add Spices and Ginger Garlic Paste: Stir in ginger garlic paste and cook for 2 minutes. Add garam masala, chili powder, turmeric, ground cumin, ground coriander, and salt, mixing well to toast the spices.
  5. Add Tomato Ingredients: Add chopped chili pepper and tomato paste, sauté for 2 minutes, then stir in crushed tomatoes. Cook for a few minutes to combine flavors.
  6. Add Yogurt and Fenugreek: Mix in the whipped yogurt thoroughly, followed by fenugreek leaves to impart their distinct flavor.
  7. Simmer the Sauce: Pour in 1 cup of water, stirring well. Adjust the water quantity to your preferred consistency. Let the sauce simmer for about 20 minutes until oil starts surfacing on top. If the sauce texture is too chunky, you may blend it to smoothen.
  8. Add Koftas to Curry: Gently add the broiled koftas into the simmering sauce. Adjust seasoning and consistency as needed.
  9. Simmer with Koftas: Increase heat to medium-high until the curry bubbles, then reduce to low and simmer for 10 to 15 minutes to finish cooking the koftas and meld flavors.
  10. Garnish and Serve: Sprinkle chopped cilantro over the top. Optionally drizzle heavy cream or whipped yogurt for added richness. Serve hot with steamed rice or your favorite flatbread. Enjoy your hearty Kofta Curry!

Notes

  • Broil or grill the koftas to get a nice crust but they don’t have to be fully cooked before adding to the curry.
  • Adjust chili level according to your heat preference by varying chili peppers or red chili powder.
  • You may substitute panko breadcrumbs with chickpea flour for a gluten-free option.
  • Use fresh fenugreek leaves if possible for best flavor; dried fenugreek is a suitable substitute.
  • Blending the sauce is optional but creates a smoother, more restaurant-style texture.
  • This curry tastes even better the next day as the flavors deepen.
  • Serve with basmati rice or warm naan for a complete meal.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

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