A classic recipe, this Pakistani Beef Kofta Curry, is the perfect blend of spices and all the goodness that homemade curries bring to the table. Perfect to pair with roti or rice, and a simple kachumber salad.
If you like meatballs, and you like curries, these Pakistani kofte are perfect for you. We’re taking meatballs, infusing them with lots of spices (aka flavor), and then simmering them in a delicious tomato onion curry. Add potatoes, or eggs and it turns into a complete comfort food.
Typically, Pakistani kofte are served with roti, but they taste fabulous with this jeera rice too.
Tips & Tricks
- Make sure there is no excess moisture in the meat. Too much moisture means the kofte can break.
- If you feel the kofta mixture is too soft, and the kofta won’t keep its shape, you may add a little bit of breadcrumbs.
- Most recipes call for frying the beef kofte and then adding them to the prepared curry, but I skip this recipe and directly add it to the curry. It’s easier this way, and equally tasty.
- Once you add the koftas to the curry, don’t use a spoon to move them around, as that can cause them to easily break. Instead gently move the pot in a rotating manner.
Yes, you can make this with mutton mince or even chicken minced meat. The cooking time will vary according to the meat you’re using.
The curry can be stored in the fridge for up to 3-4 days in an airtight container.
Yes, once you form the meatballs, you can flash freeze them on a tray in the freezer. Then transfer them to a ziplock bag, and store in the freezer for up to 1 month.
More Delicious Pakistani Recipes
Pakistani Kofta Curry (Meatball Curry)
Ingredients
For the Koftas (Meatballs)
- 1 onion medium size
- 2 green chillies you can adjust the amount to how spicy you like it
- 1/4 cup fresh coriander leaves
- 500 grams beef mince ground beef
- 3 tablespoons roasted gram flour
- 1/2 teaspoon Kashmiri lal mirch powder
- 1/2 teaspoon garam masala
- 1/3 teaspoon turmeric powder
- 1/2 teaspoon Dhania powder coriander powder
- Salt to taste
- 1 tablespoon ginger garlic paste
For the Curry
- 1/3 cup oil
- 1 onion pureed
- 1 tablespoon ginger garlic paste
- 2 tomatoes pureed
- 1 cup yogurt
- 2 green chillies
- 1/4 cup fresh coriander leaves
- 1 teaspoon kashmiri lal mirch powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Dhania powder coriander powder
- Salt to taste
- 2 cups water or as needed
Instructions
For the Koftas (Meatballs)
- Add the onion, green chillies and coriander in a chopper or food process. Chop until roughly chopped. Then add the rest of the meatball (kofta) ingredients and chop until a smooth paste has formed.
- Remove from the chopper. Grease your hands with a little bit of oil, and form the meatballs. You will get about 12 medium sized meatballs from this recipe, but you can make the meatballs whatever size you prefer.
- Set aside, while you make the curry for the meatballs.
For the Curry
- Heat oil in a large wok or pot, and add the onion. Cook until the onion is a light golden brown.
- Now add the ginger garlic paste and cook for a minute or two.
- Then add the tomato puree and yogurt.
- Add all the spices and water, and cook on low flame with the lid on, for about 10 minutes.
- Remove the lid and stir.
- Add the prepared meatballs, cover and cook on low flame for about 10 minutes.
- Remove the lid, and gently shake the pot so that the koftas rotate a little bit for even cooking. Do not use a spoon to move around the koftas, or else the meatballs will break. Cook for another 5 minutes or so.
- Remove lid and garnish with chopped coriander and sliced green chillies.
- Cover and simmer for about 2-3 minutes.
- Serve with roti or rice.
Notes
- Make sure there is no excess moisture in the meat. Too much moisture means the kofte can break.
- If you feel the kofta mixture is too soft, and the kofta won’t keep its shape, you may add a little bit of breadcrumbs.
- Most recipes call for frying the beef kofte and then adding them to the prepared curry, but I skip this recipe and directly add it to the curry. It’s easier this way, and equally tasty.
- Once you add the koftas to the curry, don’t use a spoon to move them around, as that can cause them to easily break. Instead gently move the pot in a rotating manner.
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