Kofta Curry (meatball curry)

Natasa Mandic / Stocksy United
  • 65 mins
  • Prep: 45 mins,
  • Cook: 20 mins
  • Yield: 6 servings
Ratings (51)
The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad.

What You'll Need

  • 1 kg beef mince
  • 5 onions chopped very fine
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tbsps garam masala (for the Koftas)
  • 3 tbsps tomato ketchup
  • 1/2 cup coriander leaves chopped fine
  • Salt to taste
  • 3 tbsps vegetable/canola/sunflower cooking oil
  • 1 tbsp ginger paste
  • 2 tbsps garlic paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp garam masala (for the gravy)
  • 4 large tomatoes cubed

How to Make It

  • Put the minced beef, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well.
  • Form the mixture into equal sized balls and keep on a plate.
  • Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
  • Add all the powdered spices - coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric - and fry for 2-3 minutes.
  • Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
  • Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
  • Stir gently so as not to break the meatballs.
  • Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.
  • Serve with Jeera Rice and Kachumbar salad.