Kofta Curry (Meatball Curry) Recipe

Introduction

Kofta Curry is a delicious and fragrant meatball curry made with spiced ground beef simmered in a rich tomato and yogurt sauce. This comforting dish is perfect for a family dinner and pairs wonderfully with rice or flatbread.

The image shows a close-up of a bowl filled with four large meatballs that have a rich dark brown color, covered in a thick, bright red tomato sauce with bits of green herbs sprinkled on top. The bowl is shiny silver and placed on a colorful blue, white, orange, and purple patterned cloth, sitting on a white marbled surface. Behind the bowl, there are two more dishes: one with bright yellow rice garnished with green herbs, and the other a small white bowl with a creamy white sauce topped with a small green mint leaf. A silver fork lies next to the bowl in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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 a bit more if needed)
  • 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)
  • 1 cup water
  • 2 tablespoons heavy cream (optional)
  • Chopped cilantro for garnish

Instructions

  1. Step 1: In a mixing bowl, combine ground beef, grated onion, egg, panko bread crumbs (or chickpea flour), chopped cilantro, chopped mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, red pepper flakes, and salt. Mix well and knead for 3-4 minutes. Let the mixture rest.
  2. Step 2: Shape the mixture into 16 smooth, cylindrical or round koftas. Arrange them on a baking sheet lined with aluminum foil.
  3. Step 3: Broil the koftas on high heat for 3 to 5 minutes on each side, until lightly browned. They do not need to be fully cooked as they will continue cooking in the sauce. Alternatively, grill the koftas.
  4. Step 4: Heat olive oil in a cooking pot over medium heat. Add the chopped onion and sauté until golden brown.
  5. Step 5: Add ginger garlic paste and stir for 2 minutes. Then add garam masala, chili powder, turmeric, cumin, coriander, and salt. Mix well.
  6. Step 6: Add chopped chili pepper and tomato paste. Stir for 2 minutes. Then add crushed tomatoes and cook for a few minutes to develop the flavors.
  7. Step 7: Stir in the whipped yogurt and fenugreek leaves. Mix thoroughly.
  8. Step 8: Pour in 1 cup of water and stir. Adjust the water amount depending on desired sauce consistency. Let the sauce simmer for about 20 minutes, until oil starts to surface on top. You may blend the sauce for a smoother texture if desired.
  9. Step 9: Add the broiled koftas to the sauce. Adjust seasoning and sauce consistency if needed.
  10. Step 10: Increase heat to medium-high. Once the curry bubbles, reduce heat and simmer gently for 10 to 15 minutes until the koftas are fully cooked and flavors meld.
  11. Step 11: Garnish with chopped cilantro. Optionally, drizzle with heavy cream or extra whipped yogurt before serving.
  12. Step 12: Serve hot with rice or flatbread. Enjoy your flavorful kofta curry!

Tips & Variations

  • For a vegetarian version, substitute ground beef with mashed chickpeas or mixed vegetables and adjust spices accordingly.
  • Use chickpea flour instead of bread crumbs to keep it gluten-free.
  • Fenugreek leaves add a distinctive flavor; if you can’t find them, a pinch of fenugreek powder works as a substitute.
  • Broiling the koftas briefly before adding them to the curry helps them hold their shape and adds a nice texture.

Storage

Store leftover kofta curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the curry without koftas for up to 2 months; add freshly cooked koftas when serving.

How to Serve

A red oval ceramic pot filled with a rich, red-orange creamy sauce with dark brown meatballs scattered evenly on top, garnished with chopped fresh green herbs. Next to the pot, there is a white crocheted cloth on a white marbled surface. Behind the pot, there is a small white bowl with several lemon slices, and a white plate holding a stack of browned flatbreads with a crisp texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make koftas ahead of time?

Yes, you can prepare and shape the koftas a day ahead. Keep them covered in the refrigerator and broil or cook them when ready to add to the curry.

What can I serve with kofta curry?

Kofta curry pairs wonderfully with steamed basmati rice, naan, roti, or any flatbread of your choice. A side of fresh cucumber raita also complements the flavors well.

Print

Kofta Curry (Meatball Curry) Recipe

Kofta Curry is a flavorful meatball curry made with spiced ground beef meatballs cooked in a rich tomato and yogurt-based sauce infused with aromatic spices like garam masala, cumin, coriander, and fenugreek leaves. This hearty and comforting dish is perfect served with rice or flatbread and features tender koftas broiled for a slightly charred exterior before simmering in a thick, spicy curry sauce.

  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Broiling and Simmering (Stovetop)
  • Cuisine: Indian

Ingredients

Scale

Meatballs (Koftas)

  • 1 pound ground beef
  • 1 medium onion, grated
  • 1 large egg
  • 4 tablespoons panko bread crumbs (or 2 tbsp 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 to 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 tbsp dried)
  • 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, chopped cilantro, chopped mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, red pepper flakes, salt, and olive oil. Mix and knead well for 3 to 4 minutes, then let the mixture rest.
  2. Shape Meatballs: Form the mixture into 16 smooth, cylindrical or round koftas. Arrange them spaced on a baking sheet lined with aluminum foil.
  3. Broil Meatballs: Place the baking sheet under a broiler on high heat and cook the meatballs for 3 to 5 minutes on each side until slightly browned. Monitor closely as broiling times vary by oven. Alternatively, you can grill the koftas. They do not need to be fully cooked at this stage.
  4. Start the Curry Sauce: Heat olive oil in a cooking pot over medium heat. Add the chopped onions and sauté until golden brown.
  5. Add Spices: 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 coat the onion mixture with spices.
  6. Add Tomatoes and Peppers: Add chopped chili peppers and tomato paste. Stir for 2 minutes, then add crushed tomatoes. Cook for a few minutes to develop the sauce.
  7. Incorporate Yogurt and Fenugreek: Mix in whipped yogurt and stir thoroughly to combine. Add fenugreek leaves for a signature flavor note.
  8. Simmer the Sauce: Pour in 1 cup water (adjust as needed) and stir. Let the sauce simmer gently for about 20 minutes until oil begins to surface on top. Optionally, blend the sauce for a smoother texture.
  9. Add Koftas to Sauce: Gently place the broiled koftas into the simmering sauce. Adjust seasoning and sauce consistency as desired.
  10. Final Simmer: Increase heat to medium-high until the curry bubbles, then reduce to low and simmer for 10 to 15 minutes allowing the koftas to cook through and absorb flavors.
  11. Garnish and Serve: Sprinkle chopped cilantro on top. Optionally drizzle heavy cream or additional whipped yogurt before serving. Enjoy the kofta curry hot with rice or flatbread.

Notes

  • Broiling times can vary by oven; keep an eye to avoid overcooking meatballs.
  • You can substitute chickpea flour for panko breadcrumbs to keep it gluten-free.
  • Fenugreek leaves add a distinctive earthy flavor—both fresh and dried can be used.
  • If sauce is too thick, add a little more water to reach desired consistency.
  • Blending the sauce can make it smoother and more uniform in texture.
  • Meatballs do not have to be completely cooked during broiling as they cook fully in the curry sauce.
  • Serve kofta curry with basmati rice or warm naan bread for a full meal.

Keywords: Kofta Curry, Meatball Curry, Indian Meatballs, Spiced Beef Kofta, Indian Curry Recipe

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