Kofta Korma
Transport your taste buds straight to the heart of traditional South Asian cuisine with this rich and flavorful Kofta Korma recipe. Succulent ground beef or lamb meatballs (koftas) are delicately spiced and simmered in a creamy, aromatic yogurt-based curry infused with warm spices like cardamom, cinnamon, and cloves. This dish strikes the perfect balance between hearty, comforting flavors and an elegant, restaurant-quality presentation. The use of besan (gram flour) as a binding agent gives the koftas a tender texture, while the slow simmering process ensures the meatballs absorb the luscious, spiced gravy. Garnished with fresh cilantro and best served with fluffy naan, warm roti, or fragrant basmati rice, this kofta korma is an irresistible centerpiece for your next dinner or festive gathering.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 2 large Onion
- 2 tablespoons Ginger-garlic paste
- 2 small Green chilies
- 2 tablespoons Besan (gram flour)
- 1 cup Yogurt
- 4 tablespoons Cooking oil
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 small piece Cinnamon stick
- 3 pieces Cardamom pods
- 3 pieces Cloves
- 1 piece Bay leaf
- 2 cups Water
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
Instructions
Finely chop one onion and grind the other into a paste. Keep them separate.
In a bowl, combine ground meat, 1 tablespoon of ginger-garlic paste, green chili (finely chopped), besan, 1/2 teaspoon salt, and 1/2 teaspoon garam masala. Mix well and shape into small meatballs (koftas). Set aside.
Heat 2 tablespoons of oil in a deep pan. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until aromatic.
Add the chopped onion and fry until golden brown. Stir in the remaining ginger-garlic paste and fry for another minute.
Add the onion paste, coriander powder, cumin powder, red chili powder, turmeric powder, and a pinch of salt. Cook until the oil separates from the masala.
Whisk the yogurt in a bowl and add it gradually to the pan, stirring constantly to avoid curdling. Cook for 3-4 minutes on medium heat.
Add water and bring the mixture to a gentle simmer. Carefully drop the koftas into the gravy, ensuring they remain intact. Cover and cook on low-medium heat for 20 minutes, stirring occasionally.
Once the koftas are cooked through and the gravy thickens, sprinkle garam masala and garnish with freshly chopped cilantro.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 40.0 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 807 mg | 62% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3226 mg | 69% | |
*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.
