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Kofta Curry Beef Meatballs Recipe

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★★★★★

4.8 from 82 reviews

Delicious and aromatic Kofta Curry featuring tender beef meatballs simmered in a rich, spiced tomato and yogurt sauce infused with fenugreek and fresh herbs. This hearty dish blends traditional Indian flavors with a comforting texture, perfect for a satisfying meal served alongside basmati rice or warm flatbread.

Ingredients

Scale

Kofta Meatballs

  • 450 grams ground beef
  • 1 medium onion, grated
  • 1 large egg
  • 32 grams panko bread crumbs or 15 grams chickpea flour
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon fresh mint, chopped or 1 teaspoon dried mint
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons garam masala or tikka masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes or red chili powder
  • 1 teaspoon salt

Curry Sauce

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 tablespoons ginger garlic paste
  • 1 tablespoon garam masala
  • 1 teaspoon chili powder or paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.75 teaspoon salt, or to taste
  • 1 chili pepper, chopped (jalapeno, cayenne, or serrano)
  • 1 tablespoon tomato paste
  • 375 milliliters crushed tomatoes
  • 240 milliliters whole yogurt, whipped
  • 2 tablespoons chopped fresh fenugreek leaves or 1 tablespoon dried fenugreek leaves
  • 240 milliliters water
  • 2 tablespoons heavy cream (optional)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Prepare Kofta Mixture: Combine ground beef, grated onion, egg, bread crumbs or chickpea flour, cilantro, mint, ginger garlic paste, garam masala, cumin, coriander, turmeric, paprika, chili powder, and salt in a large mixing bowl. Mix thoroughly and knead for 3 to 4 minutes until the mixture is homogeneous. Allow to rest briefly to let the flavors meld.
  2. Shape and Broil Koftas: Divide the beef mixture into 16 equal portions and shape them into smooth, round or cylindrical koftas. Place the koftas on a baking sheet lined with aluminum foil. Broil on high heat for 3 to 5 minutes per side, turning once, until they are lightly browned but not fully cooked through. Remove from the oven and set aside.
  3. Prepare Curry Base: Heat olive oil over medium heat in a large pot. Sauté the chopped onion until golden brown to build a flavorful base. Add ginger garlic paste and cook for 2 minutes, stirring continuously to release its aroma.
  4. Develop Flavor Base: Add garam masala, chili powder, turmeric, cumin, coriander, and salt to the sautéed onions. Stir thoroughly to coat the onions with the spices and cook until the mixture becomes fragrant, about 1-2 minutes.
  5. Incorporate Tomatoes and Yogurt: Add the chopped chili pepper and tomato paste, sautéing for 2 minutes to blend flavors. Pour in the crushed tomatoes and cook for a couple of minutes to develop the sauce. Then stir in whipped yogurt, mixing thoroughly for a smooth, creamy sauce consistency.
  6. Add Fenugreek and Simmer Sauce: Stir in the fenugreek leaves, followed by the water. Mix well to combine all ingredients. Bring the sauce to a gentle simmer and cook for about 20 minutes, or until oil begins to appear on the surface. Adjust water amount to reach desired sauce consistency.
  7. Incorporate Koftas: Gently add the broiled koftas to the simmering sauce. Taste and adjust seasoning or consistency as needed. Increase heat to medium-high until the sauce bubbles, then reduce heat to low and simmer gently for 10 to 15 minutes to finish cooking the koftas and allow flavors to integrate thoroughly.
  8. Finish and Serve: Garnish the curry with chopped fresh cilantro. Optionally, drizzle the curry with heavy cream or extra whipped yogurt for added richness. Serve the kofta curry hot alongside steamed basmati rice or warm flatbread for a complete meal.

Notes

  • Use chickpea flour instead of panko breadcrumbs to keep the recipe gluten-free.
  • Adjust the amount of chili and red pepper flakes to control the spiciness of the dish.
  • For a creamier sauce, add the optional heavy cream just before serving.
  • Broiling the koftas lightly before adding to the sauce helps them hold their shape during simmering.
  • Fenugreek leaves add authentic flavor but can be omitted or replaced with a pinch of dried fenugreek powder if unavailable.

Keywords: Kofta Curry, Beef Meatballs, Indian Curry, Spiced Meatballs, Traditional Indian Recipe, Fenugreek Curry, Yogurt Curry Sauce

Find it online: https://frommamamaya.com/kofta-curry-beef-meatballs-recipe/