Kofta curry is a popular dish in South Asian and Middle Eastern cuisine. It consists of meatballs (koftas) that are typically made with ground meat such as lamb, beef, chicken, or a mixture of these, mixed with spices, onions, and herbs. The koftas are usually fried or baked until cooked through and then simmered in a flavorful curry sauce. The curry sauce is made with a blend of spices, tomatoes, onions, garlic, ginger, and sometimes yogurt or cream to create a rich and creamy texture. Kofta curry is often served with rice or bread and garnished with fresh cilantro or mint. It is a delicious and comforting dish that is enjoyed by many around the world. Try Indian meatball curry with a yogurt-based gravy.
Why make these koftas
This meatball curry takes only 30 minutes to make. The spices, curry powder, and garam masala can be found in any supermarket. And yet, you can make your own homemade curry powder and garam masala. Today, I have served it with steamed rice, and a side of Indian spiced potatoes. But, it also works wonderfully with chapati, sweet potato chapati, naan, paratha, or any other Indian bread.
Ingredients and substitutes
Meat – I am using a combination of beef and lamb. But you can also use all beef or a combination of chicken and turkey. Curry powder – Curry powder is readily available in most supermarkets these days. But you can also make your own homemade curry powder as well as garam masala. Coconut Cream – I have always used yogurt in this recipe to keep it authentic, but often, I have used coconut cream. Both taste absolutely delicious but obviously, the one with coconut cream will have a coconut flavor. Breadcrumbs – This helps keep the meatballs moist and juicy so do not omit them. Breadcrumbs work the same way, but I use semolina because it’s my mom’s recipe.
Step-by-step: Meatball kofta curry
Meatballs
Add all meatball ingredients in a bowl and mix well to combine.Pro tip – Never over mix ground meat as the meatballs will become tough. Shape the mixture into small golf size balls and set them aside.Pro tip – Dip your hands in water or smear some oil on your hands. This will make it easier to work depending on the amount of fat in the meat.
Coconut gravy
In a pan or cast-iron skillet, sauté onions in oil until translucent. Add ginger and garlic. Cook for another 30 seconds. Next, add the tomato paste, followed by the curry powder. Saute another 2 minutes adding the coconut cream in two batches to prevent the spices from burning.Pro tip – When cooking spices you want to cook on low heat with a little liquid to prevent them from burning.
Next, add the curry leaves, bay leaves, and garam masala, and season with salt and pepper. Then, add the chicken broth and bring it to a boil. Once the curry comes to a boil, lower the heat to a simmer and gently drop the meatballs one at a time. Cover the pot and let simmer on medium-low for about 10 minutes. Open the pan and stir the meatballs so they are flipped over to the other sides. Cover and cook for another 10 minutes on medium-low heat.
Finally, add in the lemon juice and cilantro. Taste and adjust seasoning. Garnish with more freshly chopped cilantro.Pro tip – The consistency of a curry depends on what you going to serve it with. I like a little gravy when I serve it with rice but I prefer it thicker when I serve it with chapati or naan. Enjoy!
Tips for success
These meatballs work great with lean meat. Too much fat will result in misshapen balls as the fat cooks off. Make sure ground meat is thawed well so you do not have too much moisture in the meatballs. When working with meatballs do not overwork them. This makes tough meatballs. Instead, dip your hand in clean water and work them with a light hand. The water prevents them from sticking to your hands so it’s easier to work. Make sure to cook the Indian spices. It’s all about marrying those flavors. Add a few tablespoons of liquid to prevent them from burning but cook until you have a nice fragrance from the spices. Bring the curry to a boil but do not put the meatballs when the curry is boiling. Instead, put the meatballs on a light simmer. This way they won’t break. Cook until the meatballs are just tender. Do not overcook as it will make the meatballs tough. Let the meatballs sit in the curry for a while this helps them soak up moisture making them moist and juicy. In fact, this curry is even better the next day.
Frequently asked questions
Creative variations
Spinach and Cheese Stuffed Kofta: Add a surprise element to your kofta by stuffing them with a mixture of spinach and cheese before cooking. The melted cheese and flavorful spinach add a delicious twist to the dish. Vegetarian Kofta: Instead of using meat, make vegetarian kofta using mashed potatoes, paneer (Indian cottage cheese), or mixed vegetables. Add spices and herbs for flavor, and fry or bake them before adding to the curry. Coconut Milk Kofta Curry: For a creamy and rich curry, substitute some of the water or broth with coconut milk. The coconut milk adds a subtle sweetness and depth of flavor to the dish. Spicy Kofta: Add chopped green chilies or red pepper flakes to the kofta mixture for an extra kick of heat. You can also add cayenne pepper or paprika to the curry sauce for more spiciness. Nutty Kofta: Add finely chopped nuts like almonds, cashews, or pistachios to the kofta mixture for added texture and flavor. The nuts will add a subtle crunch to the kofta. Fruity Kofta Curry: Add diced fruits like apples, pears, or pineapple to the curry sauce for a sweet and savory flavor. The fruits add a refreshing contrast to the rich and spicy curry. Herb-infused Kofta: Add chopped fresh herbs like cilantro, mint, or parsley to the kofta mixture for a burst of fresh flavor. The herbs will add a bright and aromatic element to the dish.
Creative ways to serve meatball kofta curry
Kofta Curry Pizza: Use the kofta curry as a pizza sauce and top with shredded cheese, sliced kofta meatballs, and chopped onions. Bake until the cheese is melted and bubbly for a fusion twist on pizza night. Kofta Curry Wrap: Fill a wrap or tortilla with kofta curry, rice, and your favorite toppings like lettuce, tomatoes, and onions. Roll it up for a delicious and portable meal. Kofta Curry Slider: Serve mini kofta meatballs on slider buns with a spoonful of curry sauce and a slice of tomato or cucumber for a fun and flavorful appetizer or snack. Kofta Curry Pasta: Toss cooked pasta with kofta curry sauce and top with sliced kofta meatballs for a comforting and hearty meal. Kofta Curry Bowl: Serve kofta curry over a bowl of steamed rice or quinoa and top with chopped cilantro, a squeeze of lemon juice, and a dollop of yogurt for a complete and satisfying meal. Kofta Curry Nachos: Layer tortilla chips with kofta curry, shredded cheese, diced onions, and jalapeños. Bake until the cheese is melted and bubbly, then top with chopped cilantro and a drizzle of yogurt for a flavorful twist on nachos.
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