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Kofta Curry (Meatballs in Gravy)

Tender meatballs simmered in a rich, spiced gravy — Kofta Curry is the perfect blend of comfort and celebration.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 480 kcal

Ingredients
  

For the Koftas (Meatballs)

  • 500 grams minced beef or lamb
  • 1 small onion (grated and squeezed to remove water)
  • 1 green chilli (finely chopped)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp red chilli flakes
  • 1/2 tsp garam masala
  • 1 tbsp gram flour (besan)
  • Salt to taste
  • 2 tbsp fresh coriander (chopped)

For the Curry

  • 2 medium onions (finely sliced)
  • 2 medium tomatoes (blended)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/2 cup cup oil
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 cups cups water (adjust to preference)
  • 1 tsp garam masala
  • Fresh coriander (for garnish)

Instructions
 

Step 1: Prepare the Koftas

  • Combine all kofta ingredients in a bowl.
  • Mix well by hand for 5–10 minutes until smooth and sticky.
  • Shape into small balls (about the size of a walnut) and place on a plate. Set aside.

Step 2: Make the Curry Base

  • Heat oil in a pan. Add sliced onions and cook until golden brown.
  • Add garlic and ginger paste. Cook for 2 minutes.
  • Add red chilli powder, turmeric, coriander powder, and salt. Stir, then add blended tomatoes.
  • Cook covered for 10–12 minutes on medium heat until the oil separates.

Step 3: Add Koftas Gently

  • Lower the heat. Carefully place the raw koftas into the curry one by one.
  • Do not stir for the first 10 minutes. Just swirl the pot gently if needed.
  • Once the koftas are firm, pour in water and let everything simmer on low heat for 20–25 minutes.

Step 4: Final Touch

  • Add garam masala and cook for 2–3 more minutes.
  • Garnish with fresh coriander and serve hot.

Notes

  • Mixing the mince thoroughly is key to soft, stable koftas. Don’t rush this step.
  • Don’t stir right after adding koftas — they can break. Let them firm up first.
  • You can prep the koftas a day in advance and refrigerate them.
 
Q: Can I use chicken mince?
Yes, but it’s softer and more delicate, so chill the mixture before shaping to help it hold.
Q: Why did my koftas break?
This happens if the mixture is too wet or if they were stirred too early. Use besan for binding and avoid overhandling.
Q: Can I freeze the curry?
Yes, you can freeze it fully cooked or freeze the uncooked koftas separately for up to 1 month.
Q: What goes best with kofta curry?
Naan, chapati, or plain basmati rice all work well.