Name: Kofta Curry (Meatball curry) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian
Ingredients: 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; 2 tablespoons olive oil (use a bit 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; 3/4 teaspoon salt (adjust per taste); 1 chili pepper (chopped, jalapeno or cayenne or serrano); 1 tablespoon tomato paste; 1½ cups crushed tomatoes; 1 cup whole yogurt, whipped; 2 tablespoons fenugreek leaves (fresh, chopped or 1 tablespoon dried); 1 cup water; 2 tablespoons heavy cream (optional)

Jump to Recipe

If you’re craving a dish that combines comforting textures with bold, aromatic flavors, then you’re going to fall head over heels for Kofta Curry (Meatball curry). This Indian-inspired classic features tender beef meatballs infused with fragrant spices, swimming in a rich, creamy tomato sauce that’s every bit as luxurious as it is satisfying. Whether you’re a seasoned curry lover or a curious cook eager to explore, this recipe brings warmth and depth to your dinner table like no other dish.

Ingredients You’ll Need

Getting started with Kofta Curry (Meatball curry) is a breeze thanks to the straightforward, vibrant ingredients. Each item plays a vital role: from the ground beef that forms the succulent meatballs, to the spices that layer the sauce with complex flavor, and the creamy yogurt that softens and enriches every bite.

1 pound ground beef: The hearty base for soft, flavorful meatballs that soak up spices beautifully.
1 medium onion (grated): Adds natural sweetness and moisture to the kofta mixture.
1 large egg: Acts as the perfect binder holding your meatballs together.
4 tablespoons panko bread crumbs (or 2 tbsp chickpea flour): Keeps meatballs light and tender without heaviness.
2 tablespoons chopped cilantro: Brings fresh, herbal brightness right into the koftas.
1 tablespoon chopped mint (or 1 teaspoon dry mint): Adds a subtle cooling note balancing the warming spices.
1 tablespoon ginger garlic paste: Infuses a deep aromatic punch that’s essential for authentic flavor.
2 teaspoons garam masala (or tikka masala): The soul of the spice blend, offering warmth and earthiness.
1 teaspoon ground cumin: Adds nutty, slightly peppery undertones to the curry.
1 teaspoon ground coriander: Gives a gentle citrusy aroma that lifts the sauce.
1 teaspoon turmeric: For a golden hue and subtle bitterness balancing richness.
1 teaspoon paprika: Adds mild sweetness and enhances the red color beautifully.
1 teaspoon red pepper flakes (or red chili powder): Adjust this to your heat level preference for just the right kick.
1 teaspoon salt: Essential for bringing all the flavors together.
2 tablespoons olive oil (plus more if needed): For sautéing and enriching the curry’s depth.
1 medium onion (chopped): Provides a golden caramelized base for the curry sauce.
2 tablespoons ginger garlic paste: Reinforces the fresh, pungent foundation of flavors.
1 tablespoon garam masala: Extra spice boost enhancing sauce complexity.
1 teaspoon chili powder (or paprika): Adds gentle heat and vibrant color to the sauce.
1 teaspoon turmeric: Warms up the sauce visually and flavor-wise.
1 teaspoon ground cumin: Continues the layered spice profile.
1 teaspoon ground coriander: Maintains the rounded spice character.
3/4 teaspoon salt (adjust per taste): Keeps the sauce perfectly seasoned.
1 chili pepper (chopped; jalapeno, cayenne or serrano): Injects fresh spice and crunch into the curry.
1 tablespoon tomato paste: Thickens and deepens the tomato flavor.
1½ cups crushed tomatoes: Forms the saucy heart of the curry’s vibrant base.
1 cup whole yogurt (whipped): Creates luscious creaminess and tang to balance spices.
2 tablespoons fenugreek leaves (fresh chopped or 1 tablespoon dried): Adds a uniquely aromatic, slightly bitter edge prized in Indian curries.
1 cup water: Adjusts the consistency of the sauce perfectly.
2 tablespoons heavy cream (optional): For an extra touch of richness and silkiness.
Cilantro (chopped for garnish): Finishes the dish with fresh, eye-catching color and flavor.

How to Make Kofta Curry (Meatball curry)

Step 1: Prepare the Meatball Mixture

Start by combining your choice of ground beef with grated onion, egg, panko bread crumbs or chickpea flour, fresh cilantro, mint, ginger garlic paste, and your selection of spices like garam masala, cumin, coriander, turmeric, paprika, and red pepper flakes. Knead this mix well for about 3 to 4 minutes until everything is fully incorporated and the mixture feels slightly sticky—this step is crucial for forming tender koftas that hold together without falling apart during cooking.

Step 2: Shape and Broil the Koftas

Form the meat mixture into 16 smooth, cylindrical or round meatballs. Arrange them on a foil-lined baking sheet and broil on high for about 3 to 5 minutes per side. Keep a close eye on them so they get nicely browned without overcooking, as they will finish cooking later in the curry sauce. If you prefer, you can grill them instead for an added smoky flavor. This step allows the koftas to develop a lovely crust, locking in juices that make every bite deliciously juicy.

Step 3: Create the Curry Sauce

In a large pot, heat olive oil over medium heat and sauté the chopped onion until golden and fragrant—that caramelization forms a rich flavor base. Stir in ginger garlic paste and cook for about 2 minutes before adding your spices: garam masala, chili powder, turmeric, cumin, coriander, and salt. Next, toss in the chopped chili pepper, tomato paste, and crushed tomatoes. Simmer for a few minutes, allowing the tomatoes to meld with the spices and create a vibrant, thick sauce.

Step 4: Incorporate Yogurt and Fenugreek

Whisk in the whipped yogurt gradually to avoid curdling and stir in fenugreek leaves which impart a characteristic depth to the curry. Add water according to your desired sauce consistency and let everything simmer gently for about 20 minutes, until you notice a layer of oil forming on top—this is a classic sign that the curry is rich and ready.

Step 5: Combine Koftas and Finish Cooking

Carefully add your broiled koftas to the simmering sauce. Taste and adjust seasoning as needed. Increase the heat until the curry bubbles, then reduce it to low and let it simmer for another 10 to 15 minutes. This final simmering melds the flavors perfectly and ensures the meatballs are tender and juicy.

Step 6: Garnish and Serve

Just before serving, scatter chopped cilantro leaves over the top and, if you’re feeling indulgent, drizzle with a little heavy cream or additional yogurt for that luscious finish. Your Kofta Curry (Meatball curry) is now ready to delight your senses!

How to Serve Kofta Curry (Meatball curry)

Garnishes

A sprinkle of fresh chopped cilantro is traditional and offers a burst of color and herbal brightness. You can also add a drizzle of heavy cream or whipped yogurt on top to bring a silky smooth texture that balances the spices perfectly.

Side Dishes

Kofta Curry (Meatball curry) pairs wonderfully with basmati rice to soak up the luscious sauce, or soft flatbreads like naan, roti, or paratha for a handheld, hearty meal. For extra freshness, serve with a simple cucumber raita or a crisp salad to lighten the richness of the curry.

Creative Ways to Present

For a stunning presentation at dinner parties, serve individual koftas stacked on a pool of curry sauce and topped with microgreens or edible flowers. You can also serve it family-style in a rustic bowl surrounded by a variety of colorful pickles and chutneys for an inviting spread.

Make Ahead and Storage

Storing Leftovers

Your Kofta Curry (Meatball curry) keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors only deepen with time, making it even more delicious the next day.

Freezing

Both the meatballs and the curry sauce freeze exceptionally well. Freeze them separately if possible for best texture—store in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Rewarm gently on the stove over low heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much during storage to bring it back to a silky consistency.

FAQs

Can I make koftas without beef?

Absolutely! While this recipe uses ground beef for depth of flavor, you can substitute with ground lamb, chicken, or even plant-based meat alternatives to suit dietary preferences.

Is it okay to bake the koftas instead of broiling?

Yes, baking at 400°F (200°C) for about 15 minutes turning halfway can cook the koftas evenly, though broiling or grilling gives them a better sear and richer flavor.

Can I use regular flour instead of panko bread crumbs?

Panko bread crumbs add lightness, but you can substitute with regular bread crumbs or chickpea flour for a gluten-free option. Keep an eye on the texture—adjust as needed to keep meatballs tender.

What if I don’t have fenugreek leaves?

Fenugreek leaves give Kofta Curry (Meatball curry) its distinct flavor, but if unavailable, you can omit them or add a pinch of fenugreek seeds ground finely to mimic the taste.

Can I make this curry spicier or milder?

Definitely! Adjust the red pepper flakes, chili powder, and fresh chili peppers according to your heat preference. You can remove seeds from chili peppers to reduce spiciness.

Final Thoughts

Making Kofta Curry (Meatball curry) at home is like inviting a warm hug onto your plate—a celebration of spices, textures, and rich aromas that comfort and delight. With its approachable ingredients and rewarding flavors, it’s a fantastic recipe to keep in your culinary repertoire. So grab your apron, embrace the spices, and get ready to share this delicious experience with friends and family!

Kofta Curry (Meatball curry) Recipe

★★★★★

4.7 from 24 reviews

Author: lilan
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Halal

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Description

Kofta Curry is a flavorful and aromatic meatball curry dish made with ground beef koftas simmered in a rich, spiced tomato and yogurt sauce infused with garam masala and fenugreek leaves. This comforting Indian-inspired recipe blends tender beef meatballs with a creamy, tangy curry base, perfect for serving with rice or flatbreads.

Instructions

Prepare Meatball Mixture: In a mixing bowl, combine ground beef, grated onion, egg, panko or chickpea flour, chopped cilantro and mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, red pepper flakes, salt, and 2 tablespoons olive oil. Knead well for 3-4 minutes until fully incorporated and let it rest.
Shape and Broil Koftas: Form 16 smooth, cylindrical or round meatballs and arrange them on a baking sheet lined with aluminum foil. Broil on high heat for 3-5 minutes on each side until lightly browned. Note that koftas do not have to be fully cooked at this stage as they will finish cooking in the curry sauce. You can also grill the koftas if preferred.
Sauté Onions: Heat olive oil in a cooking pot over medium heat. Add chopped onions and sauté until golden brown and fragrant.
Add Spices and Aromatics: Stir in ginger garlic paste and cook for 2 minutes. Add garam masala, chili powder, turmeric, cumin, coriander, and salt; mix well to combine and release the fragrance of spices.
Add Tomatoes and Chili: Incorporate chopped chili pepper and tomato paste, stirring for 2 minutes. Then add crushed tomatoes and cook for a few minutes until they break down and the mixture thickens slightly.
Incorporate Yogurt and Fenugreek: Add whipped whole yogurt and stir thoroughly to blend the sauce smoothly. Stir in fenugreek leaves to infuse the curry with distinctive aroma and flavor.
Simmer the Sauce: Pour in 1 cup of water (adjust more or less to preferred consistency) and bring the sauce to a simmer. Let it cook for about 20 minutes until the oil starts to surface on top. Optionally, blend the sauce to a smooth texture if desired.
Add Koftas to Curry: Gently add the browned koftas into the simmering sauce, adjusting seasoning and sauce thickness as needed.
Simmer with Koftas: Raise heat to medium-high until the curry bubbles, then reduce heat and simmer gently for 10 to 15 minutes, allowing the koftas to cook through and absorb flavors.
Finish and Garnish: Sprinkle freshly chopped cilantro over the curry. Optionally drizzle heavy cream or additional whipped yogurt on top for richness.
Serve: Serve hot beef kofta curry with steamed rice or warm flatbread such as naan or roti. Enjoy this hearty and aromatic meal!

Notes

You can use chickpea flour instead of panko bread crumbs to make the koftas gluten-free.
Fenugreek leaves provide a traditional unique flavor, but if unavailable, you can omit or substitute with a small amount of mustard greens or spinach.
Adjust chili intensity based on your spice preference; reduce or omit red pepper flakes and fresh chili for milder curry.
Broiling times vary with ovens—keep an eye to avoid burning the koftas.
The sauce can be blended for a smoother texture if preferred.
Leftover koftas can be refrigerated and reheated gently in sauce.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Broiling and Simmering
Cuisine: Indian