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Kofta Curry (Meatball Curry) Recipe

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4.3 from 6 reviews

Kofta Curry is a rich, flavorful meatball curry made with spiced ground meat simmered in a fragrant tomato and yogurt-based gravy infused with whole and ground Indian spices. The koftas (meatballs) are either fried or air-fried to perfection before being gently cooked in the curry sauce, resulting in a comforting and aromatic dish perfect for any occasion.

Ingredients

For the Curry:

  • 1½ cups (1 large, 200 grams) onions (fine chopped)
  • ½ cup (1 medium, 125 grams) tomato (pureed)
  • ¾ tablespoon (10 grams) ginger (grated or paste)
  • 1 tablespoon (12 grams) garlic (grated or paste)
  • 1 green chili (slit or chopped, optional)
  • 2 tablespoons coriander leaves (cilantro, finely chopped)
  • ⅓ cup (70 grams) plain yogurt (not sour)
  • ¼ cup oil (or half oil & half ghee)
  • ¼ teaspoon shahi jeera (Indian caraway seeds, optional)
  • 4 green cardamoms
  • 1 black cardamom
  • 4 cloves (optional)
  • 1½ to 3 teaspoons Kashmiri red chili powder (2 teaspoons deseeded home-ground recommended)
  • ¾ to 1 teaspoon garam masala
  • ¾ to 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • ¾ teaspoon sea salt (adjust to taste)
  • 2 to 2½ cups water (adjust as required)
  • 15 (24 grams) almonds or cashews (or ¼ cup heavy cream or coconut cream or 3 tablespoons white poppy seeds)

For the Kofta (Meatballs):

  • 250 grams minced/ground meat (goat, lamb, or beef)
  • 2 tablespoons (20 grams) onion (chopped, optional)
  • ½ inch (5 grams) ginger (peeled and sliced, optional)
  • 2 (8 grams) garlic cloves (peeled and sliced)
  • 1 (3 grams) small green chili (optional, omit for low heat)
  • 2 tablespoons (5 grams) mint leaves (optional)
  • 2 tablespoons (5 grams) coriander leaves
  • 2 teaspoons (30 ml) oil (+ more for frying if frying koftas)
  • 2 tablespoons egg (whisked well)
  • ¼ cup bread crumbs (or 2 to 3 tablespoons roasted chana dal powder)
  • ⅓ teaspoon sea salt
  • 1 teaspoon red chili flakes (or ½ to ¾ teaspoon powder)
  • ½ teaspoon garam masala (or ground pepper)
  • ½ teaspoon cumin powder

Instructions

  1. Prepare the Nut or Seed Cream: Soak the almonds, cashews, or poppy seeds in half a cup of boiling hot water. While the curry simmers, drain the water and grind them with ¼ cup of water (adjust as required) to a smooth, thick cream. Skip this step if using heavy cream or coconut cream.
  2. Make the Curry Base: Heat oil or ghee in a deep pot or kadai. Add whole spices – shahi jeera, cloves, green and black cardamoms. When they start to sizzle, add the finely chopped onions and sauté on medium heat for 10 minutes, stirring often, ensuring they don’t burn.
  3. Deepen Onion Color: Turn heat to low and continue sautéing the onions for another 4 minutes until they turn deep golden brown but not burnt.
  4. Deglaze the Pot: Add 3 tablespoons of water to deglaze the pan, scraping the browned bits. Cook the onions until they become jammy for about 3 more minutes.
  5. Add Aromatics: Stir in the ginger, garlic, and green chili. Sauté on medium heat for another 1-2 minutes until fragrant.
  6. Incorporate Ground Spices and Tomato: Add all ground spices (Kashmiri red chili powder, garam masala, cumin powder, coriander powder, salt) followed by the tomato puree. Cook until thickened, about 3-4 minutes.
  7. Blend Yogurt Masala: Lower the flame and mix a tablespoon of the cooked masala into the whisked yogurt. Stir well and pour it back into the pan. Cook the combined mixture for 3 minutes.
  8. Add Water and Simmer: Pour in 2 to 2½ cups of water and bring the curry to a rolling boil. Then reduce heat and simmer for 5 minutes.
  9. Prepare Kofta Mixture: Pulse or mince the onion, ginger, garlic, green chili, mint, and coriander leaves until slightly coarse, avoiding excess moisture. Mix or pulse this with ground meat, spices, egg, and salt until well combined. Stir in bread crumbs and oil, mixing gently without overworking.
  10. Shape Koftas: Grease your hands and divide the mixture into 12 equal portions. Roll each into smooth meatballs.
  11. Cook Koftas - Option 1 (Frying): Heat ¼ to ½ cup oil in a deep pan until hot. Fry the koftas in batches for 6 to 7 minutes until golden and cooked through. Drain on paper towels.
  12. Cook Koftas - Option 2 (Air Frying): Preheat the air fryer to 380°F (190°C) for 2 minutes. Spray the basket with oil and brush the koftas with oil. Air fry for 10 to 12 minutes, shaking the basket halfway through, until browned and cooked through.
  13. Simmer Kofta in Curry: Ensure the curry has been simmering for at least 5 to 7 minutes. Reduce flame to low and gently add the hot koftas to the curry. Mix carefully, cover, and cook for 25 minutes, stirring every 5 to 7 minutes.
  14. Finish with Nut Cream: Stir in 2 to 3 tablespoons of almond cream or the reserved khus khus paste. Let the curry simmer for another 3 to 4 minutes until thickened.
  15. Season and Garnish: Taste the curry, adjust salt as needed, and add more black pepper for extra heat if desired. Garnish with fresh coriander leaves before serving.

Notes

  • Soaking and blending nuts or seeds adds richness and creaminess to the curry, but you may substitute with heavy cream or coconut cream for convenience.
  • Adjust the amount of chili for desired heat; you can omit green chilies and reduce chili powder for a milder curry.
  • Use fresh ground spices for more vibrant flavors.
  • The koftas can be either fried traditionally or air-fried for a healthier option.
  • Ensure not to overwork the kofta mixture to keep the meatballs tender.
  • Cook the onions slowly to develop deep flavor and sweetness, which is crucial for the curry base.
  • This dish pairs well with steamed rice, naan, or roti.

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