If you’ve ever needed a dinner that feels special but doesn’t demand every ounce of your energy, Kofta Curry is here to save the day. This cozy meatball curry is rich, creamy, gently spicy, and full of warm Indian flavors that make your kitchen smell like a big, comforting hug.
As someone who deeply believes cooking should lower stress—not add to it—I love how this dish delivers restaurant-style flavor while still fitting into real life. It’s perfect for busy weeknights, meal prep Sundays, or those evenings when you want comfort food that feels just a little elevated.
Let’s walk through it together, step by step, with plenty of tips to make it work for you.
Why You’ll Love This Kofta Curry
- It’s comforting without being heavy
- Packed with fragrant spices and creamy tomato sauce
- Freezer-friendly and great for meal prep
- Naturally low-carb adaptable
- Feels fancy but is totally doable on a weeknight
And yes—picky eaters usually love this one too. Meatballs have that magical power.
Ingredients You’ll Need
Koftas (Beef Meatballs)
- 1 lb ground beef
- 1 medium onion, grated
- 1 large egg
- 4 tbsp panko breadcrumbs (or 2 tbsp chickpea flour for gluten-free)
- 2 tbsp chopped cilantro
- 1 tbsp chopped mint (or 1 tsp dried mint)
- 1 tbsp ginger garlic paste
- 2 tsp garam masala (or tikka masala)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp red pepper flakes (or chili powder)
- 1 tsp salt
Curry Sauce
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 tbsp ginger garlic paste
- 1 tbsp garam masala
- 1 tsp chili powder or paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp salt (adjust to taste)
- 1 fresh chili pepper, chopped (jalapeño, serrano, or cayenne)
- 1 tbsp tomato paste
- 1½ cups crushed tomatoes
- 1 cup whole milk yogurt, whipped
- 2 tbsp fenugreek leaves (or 1 tbsp dried)
- 1 cup water (adjust as needed)
- 2 tbsp heavy cream (optional but lovely)
- Chopped cilantro, for garnish
How to Make Kofta Curry (Step-by-Step)
Step 1: Prepare the Koftas
In a large bowl, combine all the meatball ingredients. Mix and gently knead for 3–4 minutes until everything is well incorporated. Let the mixture rest for a few minutes—this helps the flavors settle.
Shape into 16 smooth meatballs and place them on a foil-lined baking sheet.
Broil on high for 3–5 minutes per side, just until nicely browned.
👉 They don’t need to cook through yet—they’ll finish in the sauce.
Step 2: Start the Curry Sauce
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until golden and fragrant.
Stir in ginger garlic paste and cook for 2 minutes. Add all the spices and salt, stirring until everything smells amazing (about 30 seconds).
Step 3: Build the Sauce
Add chopped chili pepper and tomato paste. Cook for 2 minutes, then stir in crushed tomatoes. Let it cook for a couple more minutes.
Slowly add the whipped yogurt, stirring constantly to keep the sauce smooth. Add fenugreek leaves and water.
Simmer gently for 20 minutes, until the sauce thickens and a little oil rises to the top.
👉 If you prefer a smoother sauce, blend it carefully at this stage.
Step 4: Bring It All Together
Add the broiled koftas to the curry. Increase heat briefly until bubbling, then lower and simmer for 10–15 minutes.
Finish with chopped cilantro and, if you’re feeling indulgent, a drizzle of cream.
Helpful Cooking Tips (Because Life Happens)
- If your sauce thickens too much, add a splash of water—problem solved.
- Broiling meatballs quickly keeps them juicy. Slow cooking = dry meatballs.
- Want lighter koftas? Use grated zucchini instead of onion.
- Chickpea flour makes this gluten-free and keeps the koftas tender.
- For special occasions, finish with a touch of ghee. Totally worth it.
A Little Personal Note From My Kitchen
This Kofta Curry has rescued me on weeks when my to-do list felt longer than my patience. I’ll make a big pot, freeze half, and thank my past self later. There’s something deeply comforting about knowing dinner is already handled—especially when it tastes this good.
FAQs About Kofta Curry
Can I freeze meatball curry?
Absolutely. Freeze the curry (without garnish) for up to 3 months.
Can I use fresh tomatoes instead of canned?
Yes! Blend 1 lb fresh tomatoes with 1 tbsp tomato paste. Skip the added water and add yogurt only after tomatoes cook fully.
What should I serve with meatball curry?
Basmati rice, naan, roti, or even cauliflower rice for a low-carb option.
Can I cook the koftas on the stovetop?
Yes—use a cast iron skillet and drain excess fat before adding to the sauce.
One Last Cozy Thought
This Kofta Curry is the kind of meal that makes weeknights feel calmer and weekends feel warmer. It’s bold, comforting, freezer-friendly, and endlessly adaptable—exactly the kind of recipe I love sharing with you.
If you try this meatball curry, let it simmer, breathe in the spices, and enjoy the moment. Dinner doesn’t have to be complicated to feel special
If You’re Craving More Cozy Dinner Ideas
If this Kofta Curry (Meatball Curry) hit the spot, here are a few comforting dishes that pair beautifully with the same warm flavors, easy prep, and weeknight-friendly vibe. Whether you’re in the mood for another curry-style meal, a cozy ground beef dinner, or a saucy meatball recipe, these are all wonderful next stops in your cooking journey:
- If you loved the Indian spices and ground beef in this dish, you’ll enjoy this comforting, home-style favorite:
Indian keema aloo with tender potatoes and spices - For another creamy, tomato-forward dinner that comes together easily on busy nights, this one is always a hit:
Ground beef orzo with rich tomato cream sauce - If meatballs are your go-to comfort food, this slow cooker recipe brings a sweet-and-spicy twist that’s just as cozy:
Sweet and spicy slow cooker meatballs - When you’re craving another curry-style dinner that simmers into deep, satisfying flavor, this hearty option is perfect:
Slow cooker beef curry with rich, savory sauce - And if you’re curious about a more traditional take on this classic dish, this version offers wonderful insight into authentic flavors and techniques:
Traditional Indian kofta curry
These recipes are perfect for those nights when you want something comforting, flavorful, and dependable—because dinner should feel like a little moment of calm at the end of the day.
Print
Kofta Curry (Beef Meatball Curry)
- Total Time: 10 hours 15 minutes
- Yield: 8 servings 1x
Description
Kofta Curry is a comforting Indian-inspired dish made with juicy beef meatballs simmered in a rich, creamy, and gently spiced tomato sauce. This cozy meatball curry is perfect for weeknight dinners, freezer-friendly, and packed with warm, fragrant spices that make every bite satisfying.
Ingredients
Koftas (Meatballs)
1 pound ground beef
1 medium onion, grated
1 large egg
4 tablespoons panko breadcrumbs or 2 tablespoons chickpea flour
2 tablespoons chopped cilantro
1 tablespoon chopped mint or 1 teaspoon dried mint
1 tablespoon ginger garlic paste
2 teaspoons garam masala or tikka masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon red pepper flakes or chili powder
1 teaspoon salt
Curry Sauce
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 teaspoon chili powder or paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon salt, or to taste
1 fresh chili pepper, chopped
1 tablespoon tomato paste
1½ cups crushed tomatoes
1 cup whole milk yogurt, whipped
2 tablespoons fenugreek leaves, fresh or dried
1 cup water
2 tablespoons heavy cream (optional)
Chopped cilantro, for garnish
Instructions
In a mixing bowl, combine all the kofta ingredients. Mix and knead for 3–4 minutes until well combined. Let rest briefly.
Shape the mixture into 16 smooth meatballs and place on a foil-lined baking sheet.
Broil on high for 3–5 minutes per side until lightly browned. The meatballs do not need to be fully cooked.
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until golden.
Stir in ginger garlic paste and cook for 2 minutes. Add all spices and salt; stir well.
Add chopped chili pepper and tomato paste. Cook for 2 minutes.
Stir in crushed tomatoes and simmer for a few minutes.
Slowly add whipped yogurt while stirring continuously to keep the sauce smooth.
Add fenugreek leaves and water. Simmer uncovered for 20 minutes until slightly thickened.
Add the koftas to the sauce. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
Garnish with chopped cilantro and drizzle with cream if desired. Serve warm with rice or flatbread.
Notes
Use chickpea flour instead of breadcrumbs for a gluten-free version.
Grated onion or zucchini helps keep the koftas juicy.
If the sauce becomes too thick, add a splash of water.
Blend the sauce for a smoother texture if desired.
This curry freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop + Broil
- Cuisine: italian
Nutrition
- Serving Size: 2 koftas with ½ cup curry
- Calories: 222 kcal
- Sugar: 5 g
- Sodium: 713 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 61 mg