How To Make Pakistani Kofta Curry
Learn How To Make Pakistani Kofta Curry is meatball curry is cooked with a blend of spices to give it the most authentic taste.
Servings: 6 people
Calories: 83kcal
Equipment
- food processor
Ingredients
Meatballs
- 2 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