Go Back
–+ servings
Easy Kofta Curry Spiced meatballs simmered in a rich curry sauce, garnished with fresh cilantro and served with white rice in the background.

Kofta Curry (Meatball Curry)

This flavorful Kofta Curry, made with tender meatballs in a spiced gravy, is the ultimate comfort food. Serve it with basmati rice or naan for a hearty meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 471
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Curry
  • 1½ cups 200 grams onions, finely chopped (For a flavorful base)
  • ½ cup 125 grams tomato, pureed (Provides a rich sauce consistency)
  • ¾ tablespoon 10 grams ginger, grated or paste (For a zingy, aromatic flavor)
  • 1 tablespoon 12 grams garlic, grated or paste (Adds depth to the curry)
  • 1 green chili slit or chopped (Optional, adds heat)
  • 2 tablespoons coriander leaves / cilantro finely chopped (Adds a fresh flavor)
  • ⅓ cup 70 grams plain yogurt (not sour) (Helps to thicken the sauce)
  • ¼ cup oil or half oil & half ghee (For frying and flavor)
  • ¼ teaspoon shahi jeera Indian caraway seeds, optional (Traditional spice for aroma)
  • 4 green cardamoms Add sweet fragrance
  • 1 black cardamom Adds smoky notes
  • 4 cloves Optional, use if preferred
  • 1½ to 3 teaspoons Kashmiri red chili powder Use 2 teaspoons for a balanced heat
  • ¾ to 1 teaspoon garam masala Rich blend of Indian spices
  • ¾ to 1 teaspoon cumin powder Adds earthy flavors
  • 1 tablespoon coriander powder Adds depth
  • ¾ teaspoon sea salt adjust to taste (Enhances flavors)
  • 2 to 2½ cups water Adjust as required (For desired curry consistency)
  • 15 24 grams almonds / cashews (or ¼ cup heavy cream or coconut cream or 3 tablespoons white poppy seeds) (For a creamy texture)
  • For the Kofta Meatballs
  • 250 grams minced/ground meat goat/lamb keema (Choose a tender meat for juicy koftas)
  • 2 tablespoons 20 grams onion, chopped (Optional, for added texture)
  • ½ inch 5 grams ginger, peeled and sliced (Optional, adds warmth)
  • 2 garlic cloves 8 grams, peeled and sliced (For aromatic flavor)
  • 1 small green chili 3 grams, optional (For extra heat, omit if desired)
  • 2 tablespoons mint leaves Optional, for a refreshing taste
  • 2 tablespoons coriander leaves Adds freshness
  • 2 teaspoons 30 ml oil + more to fry if frying (For frying and moisture)
  • 2 tablespoons egg whisked (To bind the kofta mixture)
  • ¼ cup bread crumbs or 2 to 3 tablespoons roasted chana dal powder (For texture and binding)
  • ⅓ teaspoon sea salt For seasoning
  • 1 teaspoon red chili flakes or use ½ to ¾ teaspoon powder (For spiciness)
  • ½ teaspoon garam masala or ground pepper For added warmth
  • ½ teaspoon cumin powder For earthy undertones

Method
 

  1. Soak almonds or cashews in half a cup of boiling water. Grind to a smooth paste with ¼ cup water once the curry simmers. prep
  2. Soak and grind
  3. Heat oil or ghee in a deep pot and add the whole spices: shahi jeera, cardamoms, and cloves. Let them sizzle, then add onions and sauté for 10 minutes over medium heat. Avoid burning. prep
  4. Reduce heat and continue cooking the onions until golden brown but not burnt, about 4 minutes. prep
  5. Add 3 tablespoons of water to deglaze the pan. Cook until the onions become jammy, about 3 minutes. prep
  6. Stir in ginger garlic and green chilies. Sauté for another 1-2 minutes until fragrant. prep
  7. Add the ground spices, then pour in the tomato puree. Stir and cook until the sauce thickens, about 3-4 minutes. mix
  8. Lower the heat and blend a tablespoon of the masala with yogurt, then add it to the pan. Stir and cook for 3 minutes to combine. mix
  9. Add water to the curry, bring it to a boil, and simmer for 5 minutes. mix
  10. Pulse or chop onion, ginger, garlic, green chili (optional), mint, and coriander until coarse. Avoid releasing too much moisture. prep
  11. Mix the vegetables with ground meat, spices, egg, and salt until combined. Do not overwork the mixture. mix
  12. Stir in breadcrumbs (or chana dal powder) and oil. Mix until just combined. prep
  13. Grease your hands and divide the mixture into 12 equal portions. Roll them into meatballs (koftas). prep
  14. Heat oil in a deep pan until hot. Fry the koftas in batches for 6-7 minutes until golden. Remove from oil. fry
  15. Or preheat the air fryer to 380°F/190°C. Place the koftas in the basket, brush with oil, and air fry for 10-12 minutes, shaking halfway. air fry
  16. Once the curry has simmered, gently add the hot koftas to the curry. Cover and cook on low heat for 25 minutes, stirring occasionally. finish
  17. Stir in almond cream or poppy seed paste and simmer for another 3-4 minutes until thickened. finish
  18. Taste and adjust seasoning as needed. Garnish with fresh coriander leaves. finish

Nutrition

Serving: 1gCalories: 471kcalCarbohydrates: 19gProtein: 15gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 76mgSodium: 856mgPotassium: 457mgFiber: 4gSugar: 5gVitamin A: 873IUVitamin C: 17mgCalcium: 106mgIron: 3mg

Notes

This Kofta Curry is packed with flavors from freshly ground spices and rich, tender meatballs. A comforting and satisfying meal perfect for family dinners or special occasions.

Tried this recipe?

Let us know how it was!