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    Home Β» Main Dish

    Authentic Kofta Curry (Meatball Curry)

    Sep 22, 2022 by Sarah Mirza Β· 12 Comments

    Jump to Recipe Print Recipe

    This Authentic Kofta Curry (Meatball Curry) recipe contain meatballs, 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. This is one of the most authentic and secretive family recipes.

    TABLE OF CONTENT

    • What is Kofta Curry?
    • Video
    • Two Cloves In A Pot's Tips
    • Faqs
    • What not to do when making Kofta?
    • How to make Kofta soft and tender?
    • What are Kofta made of?
    • How to cook Kofta Curry?
    • What to pair it with?
    • Can Kofta Curry be freeze?
    • Recipe

    WHAT IS KOFTA CURRY?

    This Authentic Kofta Curry(Meatball Curry) is a traditional North Indian and Pakistani curry. This recipe has been passed down in my family. Spiced beef kofta (meatballs) are submerged in a deeply flavorful, slow-cooked stovetop curry. Serve with warm naan to soak up all of the comforting gravy. A lot of Pakistani beef recipe are on the blog like Achari Keema (Qeema) and Dum Ka Keema.

    VIDEO

    TWO CLOVES IN A POT'S TIPS 

    This recipe include secret ingredients and secret steps.  

    • Channa (bengal gram) lentils and rice-  Gives it its unique flavor and help with binding them also. Adding basmati rice and lentil in the meatballs is what makes them soft and tender. You can call it our family's secret ingredients.
    • 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.
    • Don't stir- Just pick up and hold the handles of the pot and move it right and left; even when its fully cook stir gently so the meatballs don't break.

    FAQS

    Why my Kofta became so hard?

    In order to make Kofta soft, add 1 tbsp of yogurt and onion mixture. It's Magic!!!

    How do you keep kofta from breaking?

    The Channa dal and basmati rice will prevent them from breaking.

    "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. Thank you for sharing a family’s secret."

    Bushra
    meatball landing on hand.

    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 (recipe coming soon.)
    • Don't stir- with spoon after placing the kofta to cook in the pot.

    HOW TO MAKE KOFTA SOFT AND TENDER?

    The secret step is the yogurt and onion mixture which makes the kofta soft and tender.

    WHAT ARE KOFTA MADE OF?

    • Ground beef- Keema
    • Bengal gram lentil- Channa dal
    • Basmati rice- Basmati chawal
    • Red chili powder- Peesi huwi lal mirchi 
    • Cloves- Long
    • Green cardamom- Hari elachi
    • Black peppercorns- Sabut kali mirchi
    • Black cardamom- Kali elechi
    • Cilantro- Danya
    • Green pepper- Hari mirchi
    • Cumin seeds- Zeera
    • Onion- Pyaz
    • Salt- Namak 
    • Black pepper- Peesi huwi kali mirchi
    • Ginger- Adrak
    • Yogurt - Dahi
    • Olive oil- Tal 
    • Coriander powder- Peesa huwa danya 
    • Turmeric powder- Haldi 
    • Cinnamon stick- Dal chini
    • Ginger garlic paste- Adrak lehsun ka paste 
    • Long dried red pepper- Lambi sushi lal mirch
    • Ginger- Adrak
    • Water- Pani 

    HOW TO COOK KOFTA CURRY?

    Add some chana dal and bastimati rice in bowl.
    Soak it for 7-8 hours or overnight. It should double in size.
    Drain the water and set aside.
    Combine red chili powder, black peppercorns, cumin seeds, cloves, green cardamom, black cardamom, onion, cilantro, green pepper, lentil, rice, salt and black pepper, garlic, and ginger. Pulse them for about 2 minutes in the food processor.
    It should look like this.
    Now add ground beef in the food processor and pulse it, it should look like this now.
    Take it out in bowl and set aside.
    Add oil, let it heat up. Add the onion, saute the onion until brown.
    Take the onions out and set them aside in a plate to cool down for few minutes.
    After the onions cool down, then add onion to a blender.
    Now add yogurt to the same blender, and blend for 20 seconds.
    The yogurt and onion mixture should look like this.
    Take only 1 tbsp of the yogurt-onion mixture and add it to the ground beef mixture.
    Mix well.
    In the same pot, which you fried the onion, there should be some oil left. On medium heat, heat the oil, and add whole spices.
    Next add the ginger garlic paste.
    Next add the salt and powder spices. Now turn the stove to low. and keep stirring for a minute or two.
    Until it looks like this.
    Now add water and let it cook on medium again.
    Shape the meatballs.
    See the video for better understanding how to shape them.
    meatballs in a plate.
    Add the meatballs to the curry, let it cook.
    When meatballs are half done, hold the pot with the two handles and start moving the pot back and forth until all the meatballs are turned over. Then add yogurt-onion mixture dollops in between the meatballs. Hold the pot with the two handles and start moving the pot back and forth until the mixture is well combined.
    Let it cook on medium-low heat.
    Garnish with cilantro and ginger. Enjoy!

    WHAT TO PAIR IT WITH?

    Authentic Kofta Curry (Meatball Curry) goes great with Naan or chapati. When hosting a party it pairs great with Chicken Biryani along with Raita, Shami Kababs , Mutton Masala Curry, don't forget to add Maash Dal, and save some room for dessert like Authentic Kheer.

    CAN KOFTA CURRY BE FREEZE?

    The curry and the meatballs can be made ahead of time and is safe to freeze but don't mix the meatballs in the curry when freezing. Although, when ready to make them just thaw the meatballs and curry and on a stovetop, just add the thawed curry and mix in the meatballs.

    Let's make Kofta Curry!!!

    one bowl standing out for the meatball curry and the rest of 2 blurred.
    Print Recipe
    5 from 6 votes

    Authentic Kofta Curry (Meatball Curry)

    Authentic Kofta Curry (Meatball Curry) is a traditional Pakistani curry. Ground beef meatballs mixed in exotic seasonings gives it its authentic taste.
    Prep Time45 mins
    Cook Time1 hr 45 mins
    Resting time7 hrs
    Total Time9 hrs 30 mins
    Course: Main
    Cuisine: Indian, Pakistani
    Diet: Halal
    Keyword: kofta curry, Koftay, meatballs, pakistani koftay
    Servings: 6 people
    Calories: 83kcal
    Author: Sarah Mirza

    Equipment

    • food processor

    Ingredients

    Meatballs

    • 1 lbs ground beef keema
    • 1 tsp bengal gram lentil channa dal
    • 1 tbsp basmati rice basmati chawal
    • 1 tsp red chili powder peesi huwi lal mirchi
    • 2 cloves long
    • 2 green cardamom hari elachi
    • 7 black peppercorns sabut kali mirchi
    • 1 black cardamom kali elechi
    • 1 bunch cilantro (roughly chopped) danya
    • 2 green pepper (roughly chopped) hari mirchi
    • 1 tsp cumin seeds zeera
    • Β½ medium onion (roughly chopped) pyaz
    • Β½ tsp salt namak
    • Β½ tsp black pepper kali mirchi
    • 2 inch ginger adrak
    • 3 cloves garlic lehsun ka sabut javay

    yogurt and onion mixture

    • 5 tbsp yogurt dahi
    • 1 onion (sliced) pyaz
    • β…“ cup olive oil tal

    Curry

    • 1 tsp red chili powder peesa huwa lal mirchi
    • 2 tsp coriander powder peesa huwa danya
    • 1 tsp turmeric powder haldi
    • 1 tsp salt namak
    • 1 cinnamon stick dal chini
    • 2 cloves long
    • 5 black peppercorns peesa huwa kali mirch
    • 2 green cardamom hari elachi
    • 1 black cardamom kali elachi
    • 3 tbsp ginger garlic paste adrak lehsun ka pasta
    • 2 long dried red pepper lambi sushi lal mirch
    • ΒΌ cup olive oil tal
    • 2Β½ cups water pani
    • ΒΌ bunch cilantro (chopped, to garnish) danya
    • Β½ inch ginger (Julianne, to garnish) adrak

    Instructions

    Rice and Lentils

    • 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.

    Meatballs

    • Combine red chili powder, black peppercorns, cumin seeds, cloves, green cardamom, black cardamom, onion, cilantro, green pepper, lentil, rice, salt and black pepper, garlic, and ginger. 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.

    Yogurt and Onion Mixture

    • Heat oil in a medium size pot on medium heat. Add onions and sautΓ© until medium brown.
    • Take it out and set it aside on a plate, let it cool down for 10 minutes.
    • Now add yogurt and the brown onion in a blender. Blend for 20-30 seconds.
    • 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.)

    Curry

    • Now you’re ready to make the curry, in the same pot and in the same oil that was used to fry the onions. On medium heat, add black cardamom, cinnamon, green cardamom, black peppercorns, cloves, and dried long red peppers.
    • Next add ginger garlic paste and mix that around for 20 seconds.
    • Add salt, red chili powder, coriander powder, and turmeric powder.
    • Turn the stove to medium-low.
    • Start mixing everything together for 2-3 minutes.
    • Now add water and turn the stove to medium. Let it cook for 5 minutes.
    • Now shape the ground beef mixture to meatballs
    • Place the meatballs in your 2-2 Β½ 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. Also make sure the meatballs are turned over to the other side so they can cook evenly.
    • Next let it cook for about 5 minutes, then turn the stove to medium-low cook them for about 10 minutes or until they are fully cooked.
    • Garnish with cilantro.
    • Serve it hot with naan or chapati.

    Video

    Nutrition

    Serving: 1cup | Calories: 83kcal | Carbohydrates: 1g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 51mg | Fiber: 0g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg
    « Pakistani Aloo Gosht (Mutton and Potato Curry)
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    Reader Interactions

    Comments

    1. Bushra says

      April 17, 2020 at 6:07 am

      5 stars
      Hi
      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
      Bushra

      Reply
      • Sarah Mirza says

        January 31, 2021 at 11:01 pm

        Thank you so much for this Amazing review. <3

        Reply
    2. Iffat says

      September 07, 2020 at 3:54 am

      5 stars
      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 I needed...

      Reply
      • Sarah Mirza says

        January 31, 2021 at 11:01 pm

        thank you so much for this Amazing review. <3

        Reply
    3. Zahra Sarfraz says

      March 28, 2021 at 5:29 pm

      5 stars
      I tried this kofta curry couple of days agoo my my the flavour was soo goood
      Every method is explained in detail and above all she was jst a msg away to help.
      Definately gonna try aloot f recipe as it satisfiess my taste buds so much

      Reply
      • Sarah Mirza says

        March 28, 2021 at 10:18 pm

        Thank you so much β™₯️β™₯️I’m so glad you loved it.

        Reply
    4. Nida says

      April 06, 2021 at 8:06 am

      5 stars
      This is one of the best delhi style kofta curry i have made! Thanku sarah for this gem!

      Reply
      • Sarah Mirza says

        April 06, 2021 at 8:07 am

        Thank you so much Nidaaa! 😘😘

        Reply
    5. SSaleem says

      April 18, 2021 at 10:19 pm

      5 stars
      tried the kofta curry . Followed the steps to the T ... The flavors were very authentic.. Thanks 😊

      Reply
      • Sarah Mirza says

        April 18, 2021 at 10:46 pm

        Thank you so much. It's one of my favorite recipes on the blog.

        Reply
    6. Shahana says

      December 31, 2022 at 2:02 am

      5 stars
      Finally I got best kofta recipe on your blog
      I gonna try it tomorrow, I hope it will be good and delicious

      Reply
      • Sarah Mirza says

        January 03, 2023 at 6:05 am

        Thank you so much <3

        Reply

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