Sarah- There are different variations for cooking Kofta. This Authentic Kofta Curry (Meatball Curry) recipe is extremely flavorful. 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. My mom learned cooking from my paternal grandmother. My Paternal grandmother learned it from her mother. This is one of the most authentic and secretive family recipes. If you have been following me for awhile you already know I never give you my experimented South Asian recipes, I bring you the recipes that have been in my family for generation.
WHAT IS KOFTA CURRY (MEATBALL CURRY)?
An authentic Kofta Curry is a meatball curry. It’s a meatballs infused with seasoning and spices. It is Mughal dish. Authentic Kofta Curry will give you taste of Kofta that you never had in your life. I urge you to try this recipe.
TWO CLOVES IN A POT/DEHLI WALON’S TIPS
This famous Dehli walon Kay Koftay ( Dehli People’s meatball curry) recipe include secret ingredients and secret steps.
- Rice– 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.
- Onion and Yogurt Mixture- 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.
- Don’t stir- Just pick up and hold the edges of the pot and move it right and left; even when its fully cook stir gently so the meatballs don’t break.
WHAT NOT TO DO WHEN MAKING AUTHENTIC KOFTA CURRY?
- Tomatoes- Tomatoes in an authentic Kofta Curry are a big NO NOs. In an authentic kofta curry there is no room for tomatoes.
- Potatoes – No No again when you are making authentic kofta curry there isn’t room for Potatoes.
- Eggs- No No again! If you put eggs then you’re making nargisi kofta curry which i will give you the recipe of soon. There is a proper way of putting eggs in your curry that I will explain in that recipe.
HOW TO COOK KOFTA CURRY?
HOW TO PREPARE AUTHENTIC KOFTA CURRYIn 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. Next add red chili powder, coriander powder, turmeric, salt, black cardamom, green cardamom, cinnamon, cloves, dried long red peppers and black peppercorns and mix well. Add 5 cups of water and let it cook on medium heat until you have 2 cups remaining in the pot. Now shape and place your meatballs in the pot.When the meatballs are half cooked add the yogurt and onion mixture as a form of dollop in between the meatballs. Move the pot back and forth use the oven mitts. Cook for until they are fully cooked. Add some water at this point and let it cook on medium low for 5 minutes. Garnish with cilantro.
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: Authentic Mutton Karahi , 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.
Authentic Kofta Curry (Meatball Curry)
- 1 lbs ground beef (makes about 15 medium size meatballs)
- 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
- 1/2 tsp salt (or as needed)
- 1/2 tsp black pepper
- 2 inch ginger julienne
yogurt and onion mixture
- 5 tbsp yogurt
- 1 onion sliced
- 3/4 cup olive oil
- 3 tsp red chilli powder
- 2 1/2 tsp coriander powder
- 3 tsp turmeric powder
- 2 tsp salt
- 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
- Soak combine rice and the lentil in a small bowl and let them soak in water for overnight or 7 hours.
- Discard the water from the bowl.
- After 7 hours, combine red chili powder, black pepper peppercorns,cumin seeds, cloves, green cardamom, 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 the ground beef mixture and set aside. Don't wash and put away the food processor yet, you will need it for a upcoming step.
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 the 98% of the fried onion into yogurt then put in the food processor and pulse it for one minute, and place the 2% mixture back into the pot where you fried the onion.
- 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. (If you miss this step then it your meatballs could fall apart while cooking and they won't be moist.)
- 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.
- Next add red chili 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 6 cups of water and let it cook on medium heat (this process can take up to 35-45 minutes) until you have 2-21/2 cups remaining in the pot. (I can't tell you how crucial is this step, please dont try to skip or reduce the water quantity for this step your dish won't taste the same.)
- Now shape the ground beef mixture to meatballs
- Place the meatballs in your 2-2 1/2 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 dont try to stir in the little dollops with a cooking spoon instead move the pot back and forth by grabing on the handle (use oven mitts) and gently shaking the pot slowly.
- Next let it cook for about 20 minutes or until they are fully cooked. The meatballs should turn by themselves if one or two meatballs are not turning do not use a spoon to turn it instead move the pot back and forth by grabing on the handle (use oven mitts) and gently shaking the pot slowly.
- Garnish with cilantro.
- Serve it hot with naan.