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Kofta Curry meatball curry served with naan and fresh cilantro

Kofta Curry (Beef Meatball Curry)

  • Author: Mounia
  • 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

Scale

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

  1. In a mixing bowl, combine all the kofta ingredients. Mix and knead for 3–4 minutes until well combined. Let rest briefly.

  2. Shape the mixture into 16 smooth meatballs and place on a foil-lined baking sheet.

  3. Broil on high for 3–5 minutes per side until lightly browned. The meatballs do not need to be fully cooked.

  4. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until golden.

  5. Stir in ginger garlic paste and cook for 2 minutes. Add all spices and salt; stir well.

  6. Add chopped chili pepper and tomato paste. Cook for 2 minutes.

  7. Stir in crushed tomatoes and simmer for a few minutes.

  8. Slowly add whipped yogurt while stirring continuously to keep the sauce smooth.

  9. Add fenugreek leaves and water. Simmer uncovered for 20 minutes until slightly thickened.

  10. Add the koftas to the sauce. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.

  11. 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

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Find it online: https://slowcookersrecipes.com/kofta-curry-beef-meatball-curry/