Name: Kofta Curry (Meatball Curry) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 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 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 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 tablespoon dried leaves); 1 cup water; 2 tablespoons heavy cream (optional)

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Introduction

Kofta Curry is a delicious and aromatic meatball curry that blends tender beef koftas with a rich, spiced tomato and yogurt sauce. This comforting dish is perfect for a family dinner and pairs beautifully with rice or flatbread.

The image shows a red oval pot filled with about nine brown meatballs covered in a thick, rich orange-red sauce with swirls of white cream and small green herb leaves scattered on top. The pot sits on a white crocheted mat on a wood surface changed to a white marbled texture. Behind the pot, there is a white plate holding four pieces of flatbread stacked unevenly, with a rough, lightly browned texture. Two small silver bowls sit near the plate; one contains round slices of pale yellow lemon, and the other has some sliced white onions and two halved green chili peppers. 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 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 tablespoon dried)
1 cup water
2 tablespoons heavy cream (optional)
Chopped cilantro for garnish

Instructions

Step 1: In a mixing bowl, combine ground beef, grated onion, egg, bread crumbs (or chickpea flour), chopped cilantro, chopped mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, red pepper flakes, and salt. Mix and knead well for 3-4 minutes, then let the mixture rest.
Step 2: Shape the mixture into 16 smooth and cylindrical or round koftas. Arrange them on a baking sheet lined with aluminum foil. Broil on high for 3 to 5 minutes per side until lightly browned. (Koftas do not need to be fully cooked at this stage as they will finish cooking in the sauce.)
Step 3: Heat olive oil in a cooking pot over medium heat. Add the chopped onions and sauté until golden brown.
Step 4: Add ginger garlic paste and stir for 2 minutes. Then add garam masala, chili powder, turmeric, cumin, coriander, and salt. Mix well to coat the onions.
Step 5: Add chopped chili pepper and tomato paste. Stir for 2 minutes, then add crushed tomatoes and cook for a few minutes until the mixture thickens slightly.
Step 6: Stir in the whipped yogurt thoroughly. Then add the fenugreek leaves for their distinctive flavor.
Step 7: Pour in 1 cup of water and stir. Let the sauce simmer gently for about 20 minutes, until some oil starts to surface on top. (If the sauce is too chunky, you may blend it for a smoother texture.)
Step 8: Add the broiled koftas to the simmering sauce. Adjust the seasoning and consistency as needed.
Step 9: Increase the heat until the curry begins to bubble, then reduce to low and simmer for 10 to 15 minutes to finish cooking the koftas and develop flavors.
Step 10: Garnish with chopped cilantro. Optionally, drizzle with heavy cream or additional whipped yogurt for extra richness.
Step 11: Serve the kofta curry hot with steamed rice or your favorite flatbread. Enjoy!

Tips & Variations

Use chickpea flour instead of bread crumbs for a gluten-free option.
Adjust chili levels by omitting red pepper flakes or choosing a milder chili pepper.
Broil or grill koftas carefully to avoid overcooking before adding to the sauce.
For a creamier curry, add heavy cream or coconut milk just before serving.
Fresh fenugreek leaves add a wonderful aroma; dried works well too if fresh is unavailable.

Storage

Store leftover kofta curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after a day. Koftas may be frozen separately or in sauce for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The white plate holds three pieces of round, browned meatballs covered in thick red sauce with a bit of white cream drizzled on top and green garnish. Behind the meatballs are two pieces of flat, toasted bread with golden and charred spots that look soft and slightly fluffy. To the right side of the plate are two white onion slices, one slice of lemon, and a long green chili placed diagonally. The plate sits on a wooden table with a red pot filled with a red stew placed on a white crocheted cloth in the background. A metal dish with lemon slices is blurred in the background near the pot. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lamb instead of beef for the koftas?

Yes, lamb works beautifully in kofta curry and adds a richer flavor. Substitute ground lamb in a 1:1 ratio with the same spices and method.

Is it necessary to broil the koftas before adding to the sauce?

Broiling or grilling the koftas helps develop texture and keeps them from breaking apart in the sauce, but you can also gently cook them directly in the sauce if preferred. Just be careful to handle them gently as they finish cooking.