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Kofta Curry - Meatball Curry Recipe

Seasoned, juicy ground meatballs in creamy gravy
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course dinner, lunch, Main Course
Cuisine Indian, Pakistani

Ingredients
  

Meatballs Ingredients

  • 2lb/900g ground meat lamb, beef, pork, chicken or turkey
  • 8oz/225g yellow onion peeled and grated
  • 2 tbsp grated garlic
  • 1 tbsp grated ginger
  • 3 green chiles minced
  • 1/4 cup mint leaves finely chopped
  • 1/4 cup cilantro leaves finely chopped
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander

Gravy Ingredients

  • 8oz/225g red onion finely chopped
  • 3 tbsp garlic minced
  • 2 tbsp ginger minced
  • 2 green chiles slit
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground turmeric
  • 1 tsp red chili powder
  • 5 tsp ground coriander
  • 1 tsp garam masala
  • 8oz/235 ml tomato sauce
  • 2 tsp kasoori methi optional
  • 2 tsp ketchup optional
  • vegetable oil

Instructions
 

Meatballs

  • To the ground meat, add ground cumin, coriander, garam masala, salt, grated onion, grated garlic, ginger, finely chopped green chiles, mint and coriander leaves. Mix it up with a fork then mix well with your hands. Form into balls, I made about 18 large balls, you can make them smaller if you prefer. Set the balls aside while making the sauce.

Gravy

  • Heat up a wide pan and add 5 tbsps vegetable oil. When oil is hot, add cumin and fennel seeds. They will sizzle and turn color. Add onion and sauté for a minute. Add ginger, garlic, green chiles and 2 pinches salt. Sauté until golden brown.
  • Stir in the ground coriander, turmeric, red chili powder and garam masala. Pour in the tomato sauce. Cook for 5 to 7 minutes until the oil has separated and the mixture becomes thick. Remove it from the pan and let it cool a little.
  • Put the mixture into a blender. Add just enough water to blend until smooth. Pour back into the pan. Add water to the blender to get out the remaining paste. Pour that into the pan and mix to combine. (Approximately 2 cups water) Cover and bring this up to a boil. Add salt, and kasoori methi (ground in the palms of your hand) if using. Taste and stir in a teaspoon of sugar or 2 tsp ketchup if it needs a touch of sweetness.
  • Put the meatballs in the sauce, cover and bring to a boil, turn down the heat to medium low and cook for about 25 minutes. Turn the meatballs halfway through cooking. Taste one to make sure it’s done.
  • Serve this kofta curry with naan, chapathi or over rice.