Authentic Kofta Curry (Meatball Curry)

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

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?

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!!!

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
• ½ medium onion (roughly chopped) pyaz
• ½ tsp salt namak
• ½ 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
• ⅓ 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
• ¼ cup olive oil tal
• 2½ cups water pani
• ¼ bunch cilantro (chopped, to garnish) danya
• ½ 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 sauté 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 ½ 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