Kofta Curry Recipe (Pakistani Meatballs)

A white bowl filled with meatballs and halved hard boiled eggs floating in a red curry garnished with cilantro is resting on a blue napkin on a striped table cover.

5 from 3 votes

This Kofta Curry Recipe (Pakistani Meatballs) is an easy version of a popular spicy curry prepared with juicy beef meatballs.

Prep Time45

Cook Time45

Total Time1 30

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: authentic kofta curry recipe, beef kofta curry recipe, easy kofta curry recipe, punjabi kofta curry recipe

Servings: people

Calories: 427kcal

Author: Nosheen Babar

Ingredients

The Koftas (Meatballs)

2 lbs ground beef (see notes)
1 onion
1 tsp garlic paste
1 tsp ginger paste
2 green chilies
½ cup cilantro
2 slices bread (see notes)
2 tsp red chili powder
2 tsp salt
2 tsp cumin powder
2 tsp coriander powder

The Curry

¼ cup cooking oil
2 onions
2 tsp garlic paste
2 tsp ginger paste
4 roma tomatoes (see notes)
1 cup yogurt
1 tsp salt
2 tsp red chili powder
2 tsp coriander powder
½ tsp turmeric powder
2 green chilies
¼ cup cilantro

Instructions

The Koftas (Meatballs)

Preheat the oven to 400° F.
Put the onion, garlic, ginger, green chilies, and cilantro in a food processor and grind to a paste.
Add in the bread and powdered spices and pulse till everything is well mixed.
Mix the ground beef and all of the above ingredients in a large bowl by hand just until combined (see notes).
Let the mixture marinate in the fridge for 30 minutes.
Shape the mixture into 24 equal meatballs and place them on a baking tray (see notes)
Bake them for 15 minutes (see notes).

The Curry

Heat the cooking oil.
Dice the onions and saute them till they are a dark medium brown.
Add the garlic paste and saute for 1 minute.
Add the chopped tomatoes to the pot and fry just till they start to release water.
Add all of the spices and some water, cover, and cook for 15 minutes.
After 15 minutes, let the water evaporate, and add the green chilies.
Start roasting the mixture and add in the yogurt, a few spoonfuls at a time (see notes).
Once you have a thick, puree-like consistency to the curry and the oil has separated, add 2 cups of water (see notes).
Add the koftas and ginger, cover, and simmer for 15 minutes (see notes).
Uncover and cook on medium heat until the oil separates and rises to the top of the curry.
Garnish with the chopped cilantro and serve.

Notes

Ground Beef - The beef must have 20% fat to help the koftas bind together and be juicy and succulent.

Bread - I use plain white bread for its smooth texture. This is a great way to use up those end pieces from your loaf of bread.

Roma Tomatoes - I like to use Roma tomatoes for most of my curries as they are amongst the best and most commonly used tomatoes for making sauces. They tend to melt easily during cooking and help make the perfect curry.

Mixing the beef - Overhandling the ground beef can result in tough meatballs. For best results, don't overmix the meat mixture.

Shaping The Koftas - To ensure no cracks, use a little oil on your palms when shaping the meatballs to help make them smooth.

Baking The Koftas - Don't bake them for more than 15 minutes, as overbaking them will dry them out.

Yogurt - It's best to have your yogurt at room temperature before adding it to the curry. Add only 2-3 tablespoons at a time; once the curry adjusts to the cooler yogurt, add a bit more, and so forth, until all of it is incorporated. The result will be a smooth and creamy curry.

The oil separating - This is a common term in South Asian cooking and symbolizes a complete and finished curry. Once all the ingredients (onions, tomatoes, etc.) become a homogenous mixture, with no visible pieces floating around, the oil rises to the top in a thin layer. This is a way of knowing it's time to turn the stove off.

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