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.
Ingredients
Scale
For the Koftas (Meatballs):
- 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)
For the Curry Sauce:
- 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)
- Chopped cilantro for garnish
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
Nutrition
- Serving Size: 1 cup curry with 4 meatballs
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: kofta curry, beef meatball curry, Indian curry, meatballs, spiced meatballs, garam masala curry, fenugreek curry
