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Kofta Curry (Beef Meatball Curry)

Kofta Curry: Savory Beef Meatballs in Spiced Tomato Sauce

Kofta Curry (Beef Meatball Curry) is a flavorful dish featuring tender beef meatballs in a spiced tomato yogurt sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Koftas
  • 1 lb Ground Beef Opt for 90% lean for better health.
  • 1 medium Onion (Grated) Substitute grated zucchini for added moisture.
  • 1 large Egg Binds the mixture together for meatballs.
  • 1 cup Panko Breadcrumbs (or Chickpea Flour) Use chickpea flour for gluten-free option.
  • 1/2 cup Cilantro Fresh herb that brightens flavor.
  • 2 tablespoons Mint Dried mint can be used in lesser amounts.
  • 2 tablespoons Ginger Garlic Paste Essential for depth of flavor.
  • 1 tablespoon Spices (Garam Masala, Cumin, Coriander, Turmeric, Paprika, Red Pepper Flakes, Salt) Adjust for desired spice level.
  • 2 tablespoons Olive Oil For sautéing and adding flavor.
For the Curry
  • 2 medium Chopped Onions Sauté until golden brown.
  • 1 medium Chili Pepper Choose according to spicy preference.
  • 2 tablespoons Tomato Paste Essential for robust sauce.
  • 28 oz Crushed Tomatoes Feel free to use fresh tomatoes if preferred.
  • 1 cup Whipped Yogurt Adds creaminess without heavy cream.
  • 1 tablespoon Fenugreek Leaves Dried leaves can be substituted with half the amount.
  • 1 cup Water Adjust the sauce consistency as needed.
  • 1/4 cup Heavy Cream (optional) Consider a splash at the end for extra creaminess.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Pot
  • Stove
  • Broiler

Method
 

Step-by-Step Instructions for Kofta Curry
  1. In a large mixing bowl, combine ground beef, grated onion, egg, panko breadcrumbs, cilantro, mint, ginger garlic paste, and spices. Mix well and knead for 2-3 minutes. Cover and rest in the refrigerator for 15 minutes.
  2. Preheat the broiler on high. Shape the mixture into 16 equal-sized meatballs and place on a baking sheet. Broil for about 3-5 minutes on each side until browned.
  3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and sauté until golden brown for about 5-7 minutes. Stir in ginger garlic paste and cook for another minute.
  4. Incorporate the spices, tomato paste, and chopped chili. Stir constantly for 2 minutes. Add crushed tomatoes and bring to a gentle simmer. Cook for about 5 minutes.
  5. Add whipped yogurt and dried fenugreek leaves to the sauce, mixing well. Simmer for 20 minutes and add water if the sauce thickens too much.
  6. Gently add the semi-cooked koftas into the pot and simmer for 10-15 minutes, or until fully cooked. The sauce should bubble around the koftas.
  7. Remove from heat and garnish with freshly chopped cilantro. Drizzle heavy cream before serving if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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