Pakistani Kofta Curry (Meatball Curry)

Learn how to make delicious Pakistani kofta curry with all tips and tricks included.

Course Main

Cuisine Pakistani, Pakistani/Indian

Prep Time 20 minutes

Cook Time 30 minutes

Servings

Calories 381kcal

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.

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.

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.