Spicy Indian Kofta
Indulge in the rich, aromatic flavors of Spicy Indian Kofta, a traditional dish that combines perfectly spiced, tender meatballs with a luscious, fragrant gravy. Made with ground lamb or beef and infused with bold spices like garam masala, cumin, and coriander, these koftas are lightly fried until golden and then simmered in a tomato-based sauce enhanced with whole cardamom pods, bay leaf, and cinnamon. The optional addition of yogurt adds a creamy depth to the sauce, making it irresistibly delicious. Serve this crowd-pleasing dish with warm naan, flaky roti, or a bowl of steamed rice for an authentic and satisfying Indian meal. Perfect for dinner parties or cozy family dinners, this recipe is a celebration of bold spices and hearty comfort food.
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Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 1 large Onion, finely chopped
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 medium Green chilies, finely chopped
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, finely chopped
- 2 tablespoons Gram flour (optional, for binding)
- 3 tablespoons Oil
- 3 medium Tomatoes, pureed
- 2 tablespoons Yogurt (optional, for gravy)
- 1 piece Bay leaf
- 1 piece Cinnamon stick
- 3 pieces Cardamom pods
- 1.5 cups Water
Instructions
In a large mixing bowl, combine the ground meat, half of the chopped onion, half the ginger and garlic paste, green chilies, coriander powder, cumin powder, garam masala, red chili powder, turmeric, salt, and gram flour (if using).
Mix the ingredients thoroughly, and shape the mixture into small, round meatballs (kofta). Set aside.
Heat 2 tablespoons of oil in a deep pan over medium heat. Lightly fry the koftas in batches until they are golden brown on the outside. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the bay leaf, cinnamon stick, and cardamom pods. Let them sizzle for a few seconds.
Add the remaining onions and sauté until golden brown. Add the remaining ginger and garlic paste and cook for 1-2 minutes until fragrant.
Stir in the pureed tomatoes, red chili powder, turmeric, and a pinch of salt. Cook for 5-7 minutes until the oil starts to separate.
Add the yogurt (if using) and stir well to combine.
Carefully add the water and bring the mixture to a simmer. Gently add the browned koftas to the gravy.
Cover the pan and let the koftas cook in the gravy for 20 minutes, stirring occasionally.
Once the koftas are cooked through and the gravy has thickened, sprinkle fresh coriander leaves on top.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 520 mg | 11% | |
*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.
