Kofta Recipe (Pakistani Beef Meatball Curry)

Kofta Recipe (Pakistani Beef Meatball Curry) is a popular, savory, and aromatic Pakistani curry made with succulent, juicy meatballs. This easy, foolproof recipe allows cooks of all levels to get perfect results every time.

Kofta is a Persian term that means to beat or grind. Originally cooked and served on a skewer like a kebab in Persia, Central Asia, and the Middle East, Pakistani meatballs are cooked in a rich tomato and yogurt-based curry.

The beauty of this kofta recipe lies in its comforting simplicity and adaptability. The tender, juicy meatballs absorb the rich flavors of the gravy as they simmer, creating a dish greater than the sum of its parts. This ultimate Pakistani comfort food brings families together around the dinner table.

This kofta recipe is best enjoyed with naan, basmati rice, or chicken pulao. If you want to add a side, try easy moong masoor dal, kaali masoor ki daal, or mash ki daal.

Why you'll love this recipe

• Authentic flavors: This traditional kofta recipe delivers the real taste of Pakistani home cooking with perfectly balanced spices.
• No complex ingredients: This recipe uses very few spices and simple ingredients you should have no trouble sourcing at your local supermarket.
• Straightforward recipe: This beef meatball kofta recipe is easy to perfect and requires no special techniques.
• Freezer-friendly recipe: These beef meatballs are great to batch and freeze to use as needed for weeknight dinners.

Ingredient notes

The Koftas

• Beef: Use beef with at least 20% fat for juicy, flavorful koftas. The fat helps bind the meatballs and prevents them from being dry and tough.
• Onions: Finely grated onion adds moisture and flavor. Be sure to squeeze out excess moisture before adding to the meat mixture.
• Bread slices: These help as a binding agent, and I prefer them to the more traditional poppy seeds or chickpea powder as they keep the koftas soft.
• Green chilies: I use whole serrano chilies for my beef meatballs. You can deseed them if you want the koftas less spicy.
• Cilantro: A fresh green bunch of cilantro adds fragrance and flavor to the kofta recipe.
• Ginger & Garlic: I usually have homemade ginger and garlic paste at home. If you don't, add a few cloves and a small peeled piece of ginger directly to your food processor. Please refer to the recipe card for more details.
• The spices: I use very few spices for the koftas, letting the fresh ingredients lead the way to add flavor and aroma to this kofta recipe.

The Curry

• Onion: A well-caramelized yellow onion provides the perfect base for this kofta recipe.
• Tomatoes: Roma tomatoes are the best for a curry as they're plump and juicy. If these are unavailable, use vine tomatoes, but make sure they are not too firm.
• Yogurt: I like to use full-fat yogurt in my kofta recipe for a rich flavor and creamy texture.
• Spices: A simple blend of four basic spices is all you'll need for this recipe.
• Ginger: I love to add fresh grated ginger at the end, just like I do in my chicken karahi, my tawa-fried beef keema. It adds a pungent flavor that tastes delicious.

Please see the recipe d at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

• Use different meat: Try ground lamb, goat, or chicken to make your kofta recipe. Since chicken has less fat and more moisture, I like adding an egg and two tablespoons of gram flour(chickpea powder) to prevent the meatballs from breaking.
• Use a different cooking method: Instead of baking, the Koftas can be fried or poached directly in the curry.
• Add eggs or potatoes: I love adding boiled eggs to my kofta recipe and have also tried it with quartered potatoes, as you would add to aloo gosht (Pakistani meat and potato curry).
• Make it gluten-free: Add two tablespoons of chickpea flour (gram flour) instead of the bread slices to make the koftas gluten-free, and enjoy with plain basmati rice instead of naan.
• Make it dairy-free: If you're dairy-free, use coconut or cashew yogurt in place of dairy yogurt for the kofta recipe.

Step-by-step instructions

Making the koftas

• Step 1: Add all ingredients except the ground beef to the food processor and grind to a paste.

• Step 2: Add ground beef to the mixture in the food processor and pulse just enough to combine.

• Step 3: When shaping the beef meatballs, use equal portions of meat to ensure uniformity.

• Step 4: Bake the meatballs at 350 ℉ for 15 minutes to par-cook them before adding them to the curry.

Making the curry

• Step 5: Add the cooking oil to your pot and preheat. Brown the onions and then saute the garlic paste for 30 seconds. Next, add the tomatoes with 1 cup of water and cook for 15 minutes to allow everything to cook down. Dry out any excess liquid, add the green chilies, and saute for 30 seconds.

• Step 6: Add the yogurt, a little at a time. Adding the yogurt all at once will cause it to curdle due to the temperature difference, so add two tablespoons at a time until it is fully incorporated.

• Step 7: Add the baked meatballs, ginger, and 2 cups of water, cover, and simmer for 15 minutes.

• Step 8: The curry is ready when the oil rises to the top. Garnish with cilantro, and serve.

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