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Kofta Curry (Meatball Curry) Recipe

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4.2 from 3 reviews

Kofta Curry is a flavorful meatball curry featuring spiced ground beef meatballs cooked in a rich, aromatic tomato and yogurt-based sauce infused with traditional Indian spices and fresh herbs. Served best with rice or flatbread, this hearty dish balances tender koftas with a creamy, mildly spiced curry.

Ingredients

For the Meatballs (Koftas):

  • 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

For the Curry Sauce:

  • 2 tablespoons olive oil (plus extra 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)
  • Cilantro, chopped, for garnish

Instructions

  1. Prepare the Meatball Mixture: In a mixing bowl, combine ground beef, grated onion, egg, panko crumbs, cilantro, mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, red pepper flakes, and salt. Mix and knead well for 3-4 minutes. Let the mixture rest.
  2. Shape and Broil the Koftas: Form 16 smooth, cylindrical or round meatballs and arrange them on a baking sheet lined with aluminum foil. Broil on high for 3-5 minutes per side, checking frequently to prevent burning. The koftas do not need to be fully cooked as they will finish cooking in the curry sauce.
  3. Sauté Onions: Heat olive oil in a cooking pot over medium heat. Add chopped onions and sauté until golden brown and soft, about 5-7 minutes.
  4. Add Spices and Aromatics: Stir in ginger garlic paste and cook for 2 minutes. Add garam masala, chili powder, turmeric, cumin, coriander, and salt. Mix well to toast the spices and release their aroma.
  5. Add Tomatoes and Peppers: Incorporate chopped chili peppers and tomato paste. Cook for 2 minutes, then stir in crushed tomatoes and cook for a few minutes until the sauce thickens slightly.
  6. Incorporate Yogurt and Fenugreek: Add the whipped whole yogurt to the sauce and stir thoroughly. Stir in fenugreek leaves, which impart a distinctive flavor.
  7. Simmer the Sauce: Pour in 1 cup of water (adjust as needed for desired consistency). Let the sauce simmer gently uncovered for about 20 minutes, until oil begins to separate on top. Optionally, blend the sauce for a smoother texture.
  8. Add Koftas to Sauce: Gently place the broiled koftas into the curry. Adjust seasoning and sauce consistency as needed.
  9. Final Simmer: Increase heat to medium-high until the curry bubbles gently. Reduce heat to low and simmer for 10-15 minutes allowing the koftas to cook thoroughly and absorb flavors.
  10. Garnish and Serve: Sprinkle chopped cilantro on top. Optionally drizzle with heavy cream or extra whipped yogurt for richness. Serve hot with steamed rice or flatbread like naan or roti. Enjoy your comforting Kofta Curry!

Notes

  • You can substitute chickpea flour for panko bread crumbs to make koftas gluten-free.
  • Adjust the amount of chili powder and red pepper flakes according to your heat preference.
  • Broiling times may vary by oven; keep an eye on meatballs to avoid overcooking or burning.
  • Fenugreek leaves add a signature flavor, but if unavailable, omit or substitute with a pinch of dried fenugreek powder.
  • For smoother curry, blend the sauce before adding the koftas.
  • Leftover curry can be refrigerated for up to 3 days and tastes even better the next day as flavors meld.

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