Beef Kofta Curry Recipe (Pakistani Meatballs Curry) Easy & Authentic

 Beef Kofta Curry, or just "kofte," is a traditional Pakistani curry made with tender meatballs cooked in a spicy sauce. This recipe tastes just like old-fashioned kofte, but it's easier and more accessible to make.

How To Make Delicious Pakistani Beef Kofta Curry Recipe?

To make kofta curry, you make the meatballs and set them aside while you make the curry. Bring the curry to a boil, then turn down the heat and add the meatballs. Cover, stir once in a while to make sure the meatballs cook evenly and let it simmer until the meatballs are done.

recipe of kofta are usually fried in oil before being cooked in curry. I skipped that step to make the recipe easier and healthier. Instead, I used herbs and spices to give it a strong flavor.

When we talk about spices, this recipe calls for a lot of them. 50% of the ingredients are either whole or ground spices (yes, I calculated) (yes, I calculated). But the spices are what give this dish its unique flavor and make it stand out from other meatball dishes around the world.

You may also read: Instant Pot Beef Curry

Few Tips On Makin Delicious Kofta Curry:

1. Instead of lean ground beef, use full-fat ground beef. The extra fat makes them stick together.
2. Remove all of the water from the ground beef (pat dry with a paper towel if needed).
3. I used ground beef, but ground chicken or lamb would work just as well.
4. If it doesn't stay together as well as it should, try adding more chickpea flour or even breadcrumbs.
5. As written, the recipe makes koftas that are soft and moist. But if you mix, cook, or handle the koftas too much, they can get tough.
6. Before reheating on the stove or in the microwave, add 2 to 3 tablespoons of water because curry thickens as it cools.
7. Make-ahead: After making the meatballs, wrap them in plastic wrap and put them in the fridge overnight. You can also freeze them if you want to finish making the curry at a later time.

Ingredients For recipe kofta:

• 1 small chopped onion (120 grams after peeling)
• 1 green chili pepper, stem removed and roughly chopped (like a Serrano or Thai chili) 1/4 cup packed cilantro leaves
• 1 tbsp mint leaves, optional
• 1 ½ tsp crushed garlic
• 1 teaspoon of ground ginger
• 1 pound of ground beef (preferably full fat)
• 2 tablespoons chickpea flour, also called gram flour or besan
• 1 egg, whisked just a little
• 1 teaspoon of fresh lemon juice
• 1/2 tsp cumin powder
• 1/2 tsp ground coriander
• 1/2 tsp powdered turmeric
• 1/2 tsp black pepper powder
• 1/2 tsp chili powder, red
• 1/2 tsp garam masala
• 1 tsp kosher salt

To make the curry

• 1 large onion, cut into small pieces
• 2 medium (3 small) tomatoes, roughly chopped
• 1 Serrano or Thai green chili pepper, stem removed and roughly chopped
• 1/4 cup neutral oil
• 1 tsp cumin seeds
• 3 cloves, whole
• 1 inch stick of cinnamon
• 1 bay leaf
• 1-2 green cardamom pods
• 4-5 crushed garlic cloves 1/2 inch crushed ginger
• 3 tbsp whole milk plain yogurt
• 1 tsp cumin powder
• 1 teaspoon ground coriander
• 12 to 1 tsp. of red chili powder
• 1/2 tsp powdered turmeric
• 1/4 tsp paprika powder (or Kashmiri chili powder) (optional – for color)
• 1 ½ tsp salt
• 2 cups liquid
• ½ tsp garam masala
• 1-2 tbsp cilantro leaves

 Instruction

For MeatBalls:

In a food processor, mix the onion, green chili pepper, cilantro leaves, and mint leaves, if you're using them. Use the pulse function to chop the onions so that they are finely chopped but not completely mixed together. You don't want the onions to fall apart too much and let out too much water. Then add the rest of the meatball ingredients, including the meat, and process for about 30 seconds, or just until everything is mixed.

Using a little oil to grease your hands, roll the meat into 1 1/2-inch balls. You can also speed things up by using a cookie scoop. There should be enough for about 25 meatballs. Set aside.

For Curry:

1. Wash the food processor. Then chop the onion by using the pulse function again. Take out and put away. Then cut the tomatoes and green chili pepper into small pieces. Set aside.
2. Put a large pan with a heavy bottom on high heat. Add the oil and whole spices and let them sizzle for a few seconds. Then add the chopped onion and cook for 7-8 minutes, stirring often, or until it turns golden. Turn the stove down to medium-high. Add the garlic and ginger and cook for another 2 minutes, until the onions' color has become even darker. Then add the mixture of tomatoes and green chili peppers, yogurt, spices, and salt. Sauté for 4 to 5 minutes, or until the oil starts to separate from the mixture.
3. Put in 2 cups of water and turn up the heat to make it boil. When the water boils, turn the heat down to the lowest level. Once it has stopped boiling, put the kofte in a single layer.
4. Turn the heat up to medium, put the lid on, and let it cook for 10 minutes. Remove the lid and stir the kofte gently. Turn the heat down to medium-low. Cover it and let it simmer for another 35 minutes, stirring it once during that time until it's done.
5. Sauté the kofte until the water is gone and the consistency is right. If it needs salt, taste it and add it. Sprinkle in garam masala and cilantro. Serve hot, if you want, with hard-boiled eggs. For kofta urdu recipe translate it bu Google Translate