Kofta Curry (Meatball Curry)

Kofta Curry (Meatball Curry)

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Sarah- There are different variations for cooking Kofta (meatball curry).  This kofta recipe is  authentic mughlai recipe. The recipe contain meatballs, that are mixed with various spices to enhance the taste; and the gravy is cooked with a blend of spices to give it the most authentic taste. My mom has been making this recipe were since I was born and she learned it from my paternal grandmother. 


The Secrets 

This famous Dehli walon Kay Koftay ( Dehli People’s meatball curry) recipe include secret ingredients  and secret steps.  

  • The rice is the ingredient that softens or make the meatball tender. Channa (bengal gram) lentils and rice gives it its unique flavor and help with binding them also. You can call it our family’s secret ingredients. Try these two special ingredients you won’t need anything else for binding and softening the meatballs.
  • Make an onion and yogurt mixture, now take 1 tbsp of the yogurt mixture and mix it in your ground beef mixture. Take out rest of the yogurt mixture and set it aside. This step will help with soften of the meat. 
  • When you shape the meatballs don’t stir just pick up and hold the edges of the pot and move it right and left; even when it’s fully cook stir gently so the meatballs don’t break.


Which kind of meat do you use for Kofta curry?

In this recipe, always use full fat or 80/20 ground beef. I personally have use both but I prefer the 80/20 ground beef. I haven’t tried but you can easily used ground chicken or lamb. After making the meatballs, you can freeze them and they last for 2-3 months, and you can make them anytime you want. 


I admit this recipe is long but it’s a process. I can’t shorten the time for you but i can grantee a good traditional taste. This recipe is eaten through out the year. This recipe is toddler approved too. Our little one really loves this recipe. Be sure to check out more recipes like this one: Shahi Paneer Makhni  , Chana Pulao (Chickpea Pilaf) , and Achari Keema . If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us.  As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback. 

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5 from 1 vote

Kofta Curry (Meatball Curry)

Koftay (beef meatballs) curry is a traditional North Indian/Pakistani curry. Ground beef meatballs mixed in exotic seasonings gives it its authentic taste.
Prep Time45 mins
Cook Time1 hr 45 mins
Resting time30 mins
Total Time3 hrs
Course: Main
Cuisine: Indian, Pakistani
Keyword: Koftay, meatballs
Author: Sarah



  • 1 lbs ground beef
  • 1 tsp bengal gram lentil channa dal
  • 1 tbsp basmati rice
  • 1 tsp red chilli powder
  • 2 whole cloves
  • 2 green cardamom pods
  • 7 black peppercorns
  • 1 black cardamom
  • 1 bunch cilantro roughly chopped
  • 2 green pepper roughly chopped
  • 1 tsp cumin seeds
  • 1/2 medium onion roughly chopped
  • salt as needed
  • 1/2 tsp black pepper
  • 2 inch ginger julienne

yogurt and onion mixture

  • 5 tbsp yogurt
  • 1 onion sliced


  • 1 onion finely chopped
  • 3 tsp red chilli powder
  • 2 1/2 tsp coriander powder
  • 3 tsp turmeric powder
  • salt as needed
  • 1 cinnamon stick
  • 2 whole cloves
  • 5 black peppercorns
  • 2 green cardamom pods
  • 1 black cardamom
  • 3 tbsp ginger garlic paste
  • 2 long dried red pepper optional
  • 1/2 inch ginger julienne
  • 1/4 cup olive oil extra virgin
  • 6 cups water
  • cilantro to garnish
  • ginger to garnish



  • Soak combine rice and the lentil and let them soak in water for 30 minutes.
  • After 30 minutes combine red chilli powder, black pepper peppercorns,cumin seeds, cloves, green cardamom, whole black cardamom, onion, cilantro, green pepper, lentil, rice, salt and black pepper, and ginger. Mix it well then pulse them for about 2 minutes in the food processor.
  • Now add ground beef and pulse it in the food processor for 1 minute. Take it out and set aside.

Yogurt and Onion Mixture

  • Heat oil in a medium size pot on medium heat. Add onions and sauté until medium brown.
  • Take it out and set it aside on a plate that's lined with 2 paper towels to soak in the extra oil. Let it dry for 30 minutes. (make sure there is some oil left in the pot.)
  • Mix onion and yogurt then put in the food processor and pulse it for one minute, set aside.
  • Now take 1 tbsp of the yogurt mixture and mix it in your ground beef mixture. Take out rest of the yogurt mixture, set aside for later use in the curry.


  • Now you’re ready to make the curry, in the same pot and in the same oil, (which you fried the onion, you should have some leftover)on medium heat, add ginger garlic paste and stir for about 1 minute.
  • Add red chilli powder, coriander powder, turmeric, salt, black cardamom, green cardamom, cinnamon, cloves, dried long red peppers and black peppercorns. Now mix well 2 to 3 minutes.
  • Add 5 cups of water and let it cook on medium heat (this process can take up to 30-40 minutes) until you have 2 cups remaining in the pot.
  • Now shape the ground beef mixture to meatballs and place it in your 2 cups of curry in the pot.
  • When the meatballs are half cooked add the yogurt and onion mixture as a form of dollop in between the meatballs.
  • Now stir not a normal stir but use the following technique; move the pot back and forth use the oven mitts.
  • Now let it cook for about 30 minutes or until they are fully cooked.
  • Add 1 cup of water at this point and let it cook on medium low for 5 minutes.
  • Garnish with cilantro and ginger.
  • Serve it hot with naan.

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Much Love,

Sarah & Vaquas

Two Cloves In A Pot

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5 months ago

5 stars
Made your kofta masala recipe yesterday and it turned out amazing. The texture of the kofta was perfect…soft and juicy. I can proudly say that I have found THE BEST recipe of kofta so far. I even shared your recipe link with my sisters….yes it’s that good.
Thankyou for sharing a family’s secret

11 days ago

Tried this recipe for the first time and it turned out amazing. Very yummy and soft koftas. I was dreading so much making them for a dinner but got so many compliments afterwards. The only small mistake I did was that I didn’t cook the curry enough. The recipe says for one hour, so it means one hour. My gravy was a bit runny, but again the taste was so good that it didn’t matter much. Follow the directions strictly and it will be 100% perfect and delicious!! Thank you Bushra for sharing this recipe and giving me the support… Read more »

Last edited 11 days ago by Iffat
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