This kofta curry is largely inspired by the classic Hyderabadi Meatball Curry dish known as Kofta Curry. I adapted some of the traditional methods and ingredients to create a recipe feasible and approachable for weeknight dinners.
Meatballs Curry
The kofta curry I am sharing today was adapted from a very inspirational and one of my family’s favorite recipes.I also added in a bunch of coriander and mint leaves for some extra nutrition.
Meatballs are fun and easy to make and can be enjoyed as a dinner or an accompaniment to the main meal.Traditionally, kofta curry uses either ground chicken, ground beef or ground lamb. This recipe uses ground chicken but feel free to use beef or lamb if you prefer.
WHAT IS KOFTA?
Kofta means “meatball.” Curry means salan .
Meatball Ingredients
- Beef meat 1/2 kg
- Ginger 2 inches 1
- Garlic 6 cloves
- Coriander leaves half a bunch
- Mint leaves a half bunch
- bay leaf 2
- Black pepper core 6
- Whole red chili 4
- Cinnamon stick 1
- Star anise 1
- Salt 1 teaspoon
- Turmeric powder 1 teaspoon
- Chana Daal (split chickpeas) 1/2 cup
Curry Ingredients
- Peanut 1/4 cup
- Poppy seeds 1/4 cup
- Coconut 1/4 cup
- Onion 2 Medium-Sized
- Ginger paste 1 teaspoon
- Garlic pasta 1 teaspoon
- Yogurt 1/2 cup
- Salt 1 teaspoon
- Red chili powder 1 tablespoon
- Turmeric powder 1/2 teaspoon
- water 1 cup
How To Make Kofta Curry
Making The Meatballs
- Take a cooking pot, add 1/2 kg (500 grams) of beef meat,1/2 cup of soaked chana Daal, ginger, garlic,1 teaspoon of turmeric powder, 1 teaspoon of salt, and mix.
- Add the following whole spices.
- Bay leaves 2
- Star anise 1
- Cinnamon stick 1
- Whole red chili 4
- Black pepper core 6
- Pour water cover and cook until meat and dal are tender.
- Turn off the flame let’s cool this completely and remove the whole spices.
- Transfer this to a food processor and blend to a mixture and add chopped Coriander leaves and mint leaves.
Making The Kofta Paste
- Take a gander and add 1/4 peanut,1/4 cup poppy seed, and 1/4 cup coconut and grind until a paste.
Together
- Take a prepared kabab mixed and add the half kofta Paste and mix well.
- Place the meatball mixture in the fridge for at least 30 minutes.
- Take the mixture out of the fridge and form meatballs about 1 inch in diameter. Use a little oil to grease your hands to make it easier to form the meatballs.
- Heat oil and fry the meatballs on medium to low flame until golden in color.
Making The Gravy
- Heat 1/2 cup oil in a pot and add the onions. Fry them till they are golden brown and then add 1 tbsp of Ginger Garlic Paste (adrak lasan paste) and fry again.
- Then add prepared masala pasta and Cook this masala till the oil separates. Then add 1 cup of whisked yogurt and 2 cups of water and bring it to a boil on medium-high heat.
- Turn off the heat when the oil comes on top, garnish with fresh coriander and sliced green chilies.
- Once the curry is at a boil, add the prepared koftas/meatballs add one by one and cook for 5 minutes. Be careful while adding the koftas so that they don’t break, and instead of using a spoon move the pot around using a kitchen towel/pot holder to incorporate the kofta in the salan/curry. The reason is that since the koftas are made from chicken, they are quite soft and prone to breaking, hence the best method is to swirl the pot around with a spoon only being used if required.
- Cook on high flame for 10-12 minutes, then let it simmer for around 30 minutes till cooked. Gravy can be adjusted on personal preference – I prefer a thinner gravy, but quite a few people prefer a thicker gravy.
- Turn off the heat when the oil comes on top, and garnish with chopped Coriander leaves.
- Serve with a simple kuchumber-Salad along with fresh Roti (Chapati & Phulka)
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Below Recipe Card
Kofta curry
Instructions
Making The Meatballs
- Take a cooking pot, add 1/2 kg (500 grams) of beef meat,1/2 cup of soaked chana Daal, ginger, garlic,1 teaspoon of turmeric powder, 1 teaspoon of salt, and mix.Add the following whole spices.Bay leaves 2Star anise 1 Cinnamon stick 1 Whole red chili 4 Black pepper core 6Pour water cover and cook until meat and dal are tender.Turn off the flame let's cool this completely and remove the whole spices.Transfer this to a food processor and blend to a mixture and add chopped Coriander leaves and mint leaves.
Making Kofta Paste
- Take a gander and add 1/4 peanut,1/4 cup poppy seed, and 1/4 cup coconut and grind until a paste.
- Take a prepared kabab mixed and add the half kofta Paste and mix well.Place the meatball mixture in the fridge for at least 30 minutes.Take the mixture out of the fridge and form meatballs about 1 inch in diameter. Use a little oil to grease your hands to make it easier to form the meatballs. Heat oil and fry the meatballs on medium to low flame until golden in color.
- Heat 1/2 cup oil in a pot and add the onions. Fry them till they are golden brown and then add 1 tbsp of Ginger Garlic Paste (adrak lasan paste) and fry again.Then add prepared masala pasta and Cook this masala till the oil separates. Then add 1 cup of whisked yogurt and 2 cups of water and bring it to a boil on medium-high heat.Turn off the heat when the oil comes on top, garnish with fresh coriander and sliced green chilies.Once the curry is at a boil, add the prepared koftas/meatballs add one by one and cook for 5 minutes. Be careful while adding the koftas so that they don't break, and instead of using a spoon move the pot around using a kitchen towel/pot holder to incorporate the kofta in the salan/curry. The reason is that since the koftas are made from chicken, they are quite soft and prone to breaking, hence the best method is to swirl the pot around with a spoon only being used if required.Cook on high flame for 10-12 minutes, then let it simmer for around 30 minutes till cooked. Gravy can be adjusted on personal preference – I prefer a thinner gravy, but quite a few people prefer a thicker gravy.Turn off the heat when the oil comes on top, and garnish with chopped Coriander leaves.Serve with a simple kuchumber-Salad along with fresh Roti (Chapati & Phulka)
