Summary
Learn how to make a traditional Pakistani Kofta Curry recipe with flavorful meatballs simmered in a rich, spiced gravy.
This recipe combines authentic techniques, aromatic spices, and step-by-step guidance to create a dish perfect for family dinners or special occasions.
Introduction
Kofta Curry, a staple in Pakistani cuisine, is a delicious dish made with meatballs cooked in a richly spiced and aromatic curry. This comforting dish is perfect for special gatherings or weeknight meals. Here’s how you can create an authentic Pakistani Kofta Curry at home.
Ingredients
Here’s what you’ll need:
For the Koftas (Meatballs):
500g minced meat (beef, lamb, or chicken)
1 medium onion (finely chopped)
2 tablespoons ginger garlic paste
1 teaspoon red chili powder
1 teaspoon cumin powder
1/2 turmeric powder
Salt to taste
2 tablespoons gram flour (besan)
Fresh coriander (finely chopped)
For the Curry:
3 medium onions (finely sliced)
2 medium tomatoes (pureed)
1 ginger-garlic paste
1 red chili powder
One tspn turmeric powder
2 teaspoons coriander powder
1 teaspoon garam masala
Salt to taste
4 tablespoons cooking oil
Fresh coriander and green chilies for garnish
Preparation
Preparing the Koftas
In a mixing bowl, combine minced meat, chopped onion, ginger garlic paste, spices, and gram flour.
Knead the mixture well to ensure everything is evenly incorporated.
Shape the mixture into small, round meatballs and set them aside.
Making the Curry Base
Heating oil in a deep pan and fry the sliced onions until golden brown.
Add ginger-garlic paste and cook until fragrant.
Stir in the tomato puree and cook for 5–7 minutes until the oil separates.
Add red chili powder, turmeric, coriander powder, and salt. Mix well.
Cooking the Koftas
Gently add the meatballs into the curry base. Do not stir immediately to prevent them from breaking.
Cover and cook on low heat for 15–20 minutes, allowing the meatballs to cook through.
Add water to adjust the curry’s consistency and let it simmer for another 10 minutes.
Finishing Touches
Sprinkle garam masala over the curry and stir gently.
Garnish with fresh coriander and sliced green chilies.
Serving Suggestions
Kofta Curry pairs beautifully with naan, paratha, or steamed basmati rice. Serve it hot with a side of yogurt or a fresh salad for a complete meal.
Table: Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fat | 20 g |
| Fiber | 4 g |
FAQs
1. What is the best meat for Kofta Curry?
Beef or lamb is traditionally used for authentic flavor, but chicken is a lighter alternative.
2. How do you prevent meatballs from breaking?
Adding gram flour and kneading the mixture thoroughly helps bind the meatballs, preventing them from breaking during cooking.
3. Can I make Kofta Curry ahead of time?
Yes, you can prepare the curry base and meatballs separately in advance. Combine and reheat when ready to serve.
4. Is Kofta Curry recipe spicy?
It is mildly spicy, but you can adjust the spice levels by reducing or increasing the chili powder.
5. Can I freeze Kofta Curry?
Absolutely! Store it in an airtight container and freeze for up to three months. Reheat on low heat for best results.
6. What can I use as a substitute for gram flour?
If gram flour is unavailable, you can use breadcrumbs or plain flour as a binding agent for the meatballs.
