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Kofta Curry (Beef Meatball Curry) Recipe

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4.3 from 13 reviews

Kofta Curry is a flavorful and aromatic beef meatball curry featuring tender, spiced meatballs simmered in a rich tomato-yogurt gravy infused with garam masala, fenugreek leaves, and a blend of Indian spices. This dish offers a perfect balance of heat, creaminess, and robust flavors, making it a comforting and satisfying meal served best with rice or flatbread.

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 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 to taste)
  • 1 chili pepper, chopped (jalapeno, cayenne, or serrano)
  • 1 tablespoon tomato paste
  • 1½ cups crushed tomatoes
  • 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

  1. Prepare the Koftas (Meatballs): In a mixing bowl, combine ground beef, grated onion, egg, panko or chickpea flour, chopped cilantro, chopped/dry mint, ginger garlic paste, garam masala or tikka masala, cumin, coriander, turmeric, paprika, red pepper flakes or chili powder, and salt. Mix and knead well for 3-4 minutes to incorporate all ingredients evenly. Let the mixture rest for a few minutes to meld flavors.
  2. Shape and Broil the Meatballs: Form the mixture into 16 smooth, cylindrical or round meatballs. Arrange them on a baking sheet lined with aluminum foil. Broil on high heat for about 3 to 5 minutes on each side until browned. Ensure they are not fully cooked through as they will finish cooking in the curry. Alternatively, you can grill the koftas.
  3. Prepare the Curry Sauce: Heat olive oil in a cooking pot over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes. Stir in ginger garlic paste and cook for 2 minutes to release aromas.
  4. Add Spices and Tomatoes: Mix in garam masala, chili powder, turmeric, cumin, coriander, and salt; stir well to combine spices. Add chopped chili pepper and tomato paste, cooking for 2 minutes. Then add crushed tomatoes and cook for a couple of more minutes until the sauce starts thickening slightly.
  5. Incorporate Yogurt and Fenugreek: Stir in the whipped yogurt slowly to prevent curdling. Mix in the fenugreek leaves, which impart distinctive flavor. Add 1 cup water and adjust as needed. Simmer for about 20 minutes until some oil starts surfacing on top, indicating the sauce is cooked.
  6. Cook Koftas in the Curry: Add the broiled koftas to the sauce. Adjust seasoning and consistency if required. Increase heat to medium-high until the curry bubbles, then lower heat and simmer for 10 to 15 minutes to cook the meatballs thoroughly and meld flavors.
  7. Finish and Serve: Garnish with chopped cilantro and optionally drizzle heavy cream or additional whipped yogurt on top for richness. Serve hot with steamed rice or flatbreads like naan or roti. Enjoy your comforting Kofta Curry!

Notes

  • If using fresh tomatoes for the gravy, chop and puree 1 pound with skin and seeds along with 1 tablespoon tomato paste. Skip adding water and add yogurt only after the tomatoes are very well cooked to avoid curdling.
  • Using grated onion or grated zucchini in the meatball mix helps keep koftas soft, juicy, and moist.
  • The meatballs should be broiled or grilled quickly at high temperature to brown the exterior without drying out the inside.
  • For richer flavor or special occasions, drizzle ghee or cream on the curry just before serving.
  • Substitute panko breadcrumbs with chickpea flour to make the recipe gluten free.
  • If cooking koftas on the stovetop, use a cast iron skillet and drain excess fat to keep them from becoming greasy.

Find it online: https://flavorspath.com/kofta-curry-beef-meatball-curry-recipe/