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Kofta Curry (Meatball Curry) Recipe

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4.5 from 98 reviews

Kofta Curry is a flavorful and aromatic Indian-style meatball curry made with spiced ground beef koftas simmered in a rich and creamy tomato-yogurt sauce infused with traditional spices like garam masala, turmeric, cumin, and fenugreek leaves. This dish blends the smoky char of broiled meatballs with the tangy, spiced sauce, making it a comforting and satisfying meal ideal for serving with rice or flatbreads.

Ingredients

Scale

For the Beef 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 a bit 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
  • 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)
  • Chopped cilantro, for garnish

Instructions

  1. Prepare Meatball Mixture: In a mixing bowl, combine the ground beef, grated onion, egg, bread crumbs or chickpea flour, chopped cilantro, mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, red pepper flakes, salt, and olive oil. Mix and knead thoroughly for 3-4 minutes until well combined. Let the mixture rest.
  2. Shape and Broil Meatballs (Koftas): Form 16 smooth, cylindrical or round meatballs from the mixture and place them on a baking sheet lined with aluminum foil. Broil on high heat for about 3 to 5 minutes on each side until lightly browned. The koftas do not need to be fully cooked as they will simmer further in the sauce. Alternatively, grill the koftas if preferred.
  3. Saute Onions: Heat olive oil in a cooking pot over medium heat. Add the chopped onions and sauté until they turn golden brown, developing a deep flavor base for the curry.
  4. Add Spices and Aromatics: Stir in the ginger garlic paste and cook for 2 minutes. Then add garam masala, chili powder, turmeric, cumin, coriander, and salt. Mix well to bloom the spices and enhance the sauce’s aroma.
  5. Add Tomatoes and Chili: Add the chopped chili pepper and tomato paste. Stir for 2 minutes, then add the crushed tomatoes and cook for a few more minutes to reduce and thicken the sauce slightly.
  6. Incorporate Yogurt and Fenugreek: Blend in the whipped yogurt thoroughly, ensuring it is well mixed. Stir in fenugreek leaves for their distinctive flavor that enriches the curry’s complexity.
  7. Simmer the Sauce: Pour in 1 cup of water (adjust quantity as needed for desired consistency) and stir well. Allow the sauce to simmer gently for about 20 minutes, until oil begins to separate and surface at the top, signaling that flavors have melded well. Optionally, blend the sauce for a smoother texture.
  8. Add Koftas and Final Simmer: Place the broiled koftas into the sauce, carefully mixing to coat them with the curry. Adjust seasoning and thickness if needed. Increase heat to medium-high until the curry bubbles, then reduce to low and simmer for another 10 to 15 minutes so the meatballs cook fully and absorb the sauce flavors.
  9. Garnish and Serve: Sprinkle chopped cilantro over the curry. Optionally, drizzle with heavy cream or additional whipped yogurt for richness. Serve hot with steamed rice or flatbread for a complete meal.

Notes

  • Broiling times may vary by oven; watch carefully to avoid overcooking the meatballs before simmering.
  • Use chickpea flour instead of bread crumbs for a gluten-free option.
  • Fenugreek leaves offer a unique flavor; dried are fine if fresh aren’t available.
  • Adjust chili quantity to suit spice preference.
  • You can blend the sauce for a smoother consistency depending on texture preference.
  • Drizzling cream at the end is optional but adds a luxurious finish.

Keywords: Kofta Curry, Meatball Curry, Indian Meatballs, Spiced Beef Curry, Indian Dinner Recipe, Garam Masala Curry

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