Description
A flavorful and aromatic Kofta Curry featuring tender beef meatballs simmered in a rich and spiced tomato-yogurt curry sauce. Perfectly balanced with fresh herbs, warm spices, and optional cream for a luscious finish, this dish pairs wonderfully with rice or flatbreads.
Ingredients
Koftas (Meatballs)
- 1 pound ground beef
- 1 medium onion, grated
- 1 large egg
- 4 tablespoons panko bread crumbs or 2 tablespoons chickpea flour
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint or 1 teaspoon dry mint
- 1 tablespoon ginger garlic paste
- 2 teaspoons garam masala or tikka masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes or red chili powder
- 1 teaspoon salt
Curry (Sauce)
- 2 tablespoons olive oil (use a bit more if needed)
- 1 medium onion, chopped
- 2 tablespoons ginger garlic paste
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon salt (adjust per taste)
- 1 chili pepper, chopped (jalapeno or cayenne or serrano)
- 1 tablespoon tomato paste
- 1½ cups crushed tomatoes (see note)
- 1 cup whole milk yogurt, whipped
- 2 tablespoons fenugreek leaves, fresh chopped or 1 tablespoon dried leaves
- 1 cup water
- 2 tablespoons heavy cream (optional)
- Chopped cilantro for garnish
Instructions
- Prepare the Koftas (Meatballs): Combine all the kofta ingredients in a mixing bowl. Mix and knead thoroughly for 3-4 minutes, then let the mixture rest. Shape into 16 smooth cylindrical or round meatballs and place them on a baking sheet lined with aluminum foil.
- Broil or Grill the Koftas: Broil the meatballs on high for 3 to 5 minutes on each side until browned. They do not need to be fully cooked as they will finish cooking in the curry. Alternatively, grill the koftas for similar results.
- Make the Curry Sauce: Heat olive oil in a pot over medium heat. Sauté chopped onions until golden brown. Add ginger garlic paste and cook for 2 minutes. Stir in garam masala, chili powder (or paprika), turmeric, cumin powder, coriander powder, and salt to combine well.
- Add Tomato and Spices: Mix in chopped chili pepper and tomato paste, cooking for 2 minutes. Add crushed tomatoes and cook for a few minutes until incorporated.
- Add Yogurt and Fenugreek: Stir in whipped yogurt and fenugreek leaves. Pour in 1 cup of water and adjust as needed. Simmer the sauce gently for about 20 minutes until oil starts to surface on top.
- Cook Koftas in Curry: Add the browned koftas to the sauce, adjusting seasoning and thickness if necessary. Raise heat to medium-high until bubbling, then reduce heat and simmer for 10-15 minutes, allowing koftas to finish cooking and flavors to meld.
- Serve: Garnish with chopped cilantro and drizzle with heavy cream or extra whipped yogurt if desired. Serve hot with rice or flatbread. Enjoy your flavorful Kofta Curry!
Notes
- For fresh tomatoes in gravy, chop and puree 1 pound of fresh tomatoes with skin and seeds plus 1 tablespoon tomato paste.
- If using fresh tomatoes, skip adding water and add yogurt only after tomatoes are fully cooked to avoid curdling.
- Use grass-fed whole milk yogurt for best flavor and texture.
- Alternatively, substitute ½ cup double concentrated tomato paste plus 2 cups water to make the tomato base.
- Grated zucchini can replace grated onion in the koftas for softer, moister meatballs.
- Broil or grill meatballs quickly at high heat to brown them without drying out.
- For richer flavor, drizzle ghee or cream on top right before serving.
- Replace breadcrumbs with chickpea flour to make this recipe gluten free.
- For stovetop kofta cooking, use a cast iron skillet and drain excess fat to prevent dryness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
