Kofta Curry
Indulge in the rich and aromatic flavors of Kofta Curry, a classic dish featuring tender spiced meatballs simmered in a luxurious, creamy tomato-based sauce. Perfectly seasoned with warming spices like garam masala, cumin, and coriander, this hearty curry strikes the ideal balance between heat and richness. The koftas—made from succulent ground beef or lamb—are browned for a deep, caramelized flavor before being steeped in a fragrant blend of tomato purée, yogurt, and cream. Garnished with fresh coriander, this crowd-pleasing dish pairs beautifully with warm naan or fluffy basmati rice, making it a standout centerpiece for any dinner table. Ready in just over an hour, this recipe is your ticket to an authentic and satisfying homemade curry experience.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 medium Onion, grated
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 Green chilies, minced
- 2 teaspoons Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 2 tablespoons Oil
- 200 grams Tomato purée
- 200 grams Yogurt
- 100 ml Cream
- 3 tablespoons Fresh coriander, chopped
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 250 ml Water
Instructions
In a large bowl, combine the ground meat with half of the grated onion, half of the minced garlic, half of the minced ginger, one minced green chili, 1 teaspoon of garam masala, salt, and 1 tablespoon of chopped fresh coriander. Mix thoroughly and shape into small balls (about 20-25 pieces).
Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Add the koftas in batches and brown them evenly. Remove them from the pan and set aside.
In the same pan, add the remaining oil. Sauté the remaining onion until golden brown.
Add the remaining garlic, ginger, and green chili to the pan and sauté for another minute until fragrant.
Stir in the tomato purée, red chili powder, ground coriander, ground cumin, turmeric, and the remaining garam masala. Cook the mixture for 5-7 minutes until the oil separates from the masala.
Reduce the heat and stir in the yogurt gradually, ensuring it doesn’t curdle. Cook for another 2-3 minutes.
Add water and bring the mixture to a gentle simmer. Carefully add the browned koftas to the curry, ensuring they are submerged in the sauce.
Cover the pan and simmer for 20-25 minutes over low heat, stirring occasionally to prevent sticking.
Once the koftas are cooked through and the sauce has thickened, stir in the cream and cook for another 2 minutes.
Garnish with the remaining fresh coriander before serving with naan or rice.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 32.7 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 722 mg | 56% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3298 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
