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Kofta curry in the wok, ready to serve.
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5 from 5 votes

Kofta Curry

Kofta curry recipe with detailed instructions for melt-in-mouth kofta in the spiced tangy gravy to be enjoyed with rice or hot Naan bread.
Course Main Course
Cuisine Indian, Pakistani
Keyword Kofta curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 640kcal

Ingredients

For Meatballs

  • 450 gram ground meat mutton or beef, with 20% fat
  • ¼ cup finely chopped onion
  • 2 slices bread
  • ½ tablespoon ginger garlic paste
  • 1 teaspoon green chili paste
  • ½ teaspoon cumin powder
  • ½ teaspoons corriander powder
  • ½ teaspoon salt

For Gravy

  • ½ cup oil
  • 1 cup sliced onion
  • 1 tablespoons ginger garlic paste
  • ½ tablespoons green chili paste
  • 8 almonds or cashew, optional but recommended.
  • ½ teaspoon turmeric powder
  • 1-½ teaspoon red chili flakes adjust as per spice preference
  • 1 teaspoon cumin powder
  • ½ teaspoon salt more to taste
  • 1 teaspoons corriander powder
  • 2 tomato

Assemble

  • 2 inch cinnamon stick
  • 4 cloves
  • 6 peppercorn
  • 1 black cardamom optional
  • ¼ cup yogurt or coconut cream or cream
  • ½ cup water

Instructions

Make Kofta Balls

  • Mix all ingredients of kofta balls in the bowl. Grind the mixture in the food processor to form a fine and thick dough-like mixture.
  • Roll out 1-inch kofta balls from the mixture and store them in the fridge to firm up until needed.

Make Gravy

  • In a wok or wide pan, fry the onion on low heat until it starts to turn golden.
  • Add ginger, garlic, green chili, and soaked almond. Let it sizzle for a minute.
  • Now add ground spices and stir for a few moments until the onions are golden brown.
  • Then add the tomato chunks. Cover and let tomatoes soften on low heat for 5-7 minutes.
  • Cook tomato until melting soft and oil separates on the sides of the pan.
  • Remove from heat and transfer gravy with a slotted spoon to a bowl or food processor leaving excess oil in the wok. Blend the gravy until smooth and set aside. (watch video)

Assemble

  • In the same wok heat the remaining oil and add whole spices.
  • Let it crackle and then add kofta balls in a single layer. Then cover the wok and let it cook on low heat for 5-7 minutes until the color of kofta ball changes and they are firm to move.
  • Now, add blended gravy, yogurt, and water. Stir carefully and cover the pan again. Simmer on low heat until oil separates on top and the gravy reaches desired consistency.
  • Garnish with cilantro, and serve.

Video

Notes

Chili Flakes: You switch chili flakes with chili powder or cayenne. Adjust spice level as needed.
Whole spices: A combo of cloves, pepper, cinnamon, and black cardamom works best. You can use other whole spices bay leaves and green cardamom too. Curry leaves also make good addition here.
Storage: The kofta curry can be stored in the fridge for 2-3 days or freeze for 2 months.
Gluten-free: Switch bread in the kofta balls with 3 tablespoons of gram flour or chickpea flour.
Nut-free: You can switch nuts with a little cream or just skip them.
 

Nutrition

Serving: 1serving | Calories: 640kcal | Carbohydrates: 17g | Protein: 23g | Fat: 53g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 82mg | Sodium: 768mg | Potassium: 636mg | Fiber: 4g | Sugar: 6g | Vitamin A: 763IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 4mg