Beef koftay (meatballs) in a yogurt-based curry.
Growing up this was one of my favourite things my mom cooked. I usually struggle with making them look even but this time they looked and tasted just like my mom’s. Taste of home away from home 😍
Beef Kofta Curry
Course: MainCuisine: PakistaniDifficulty: MediumServings
6
servingsPrep time
1
hourCooking time
45
minutesTotal time
1
hour45
minutesIngredients
- Meatballs
1 kg beef mince (lean)
1½ onions
1” piece ginger
1 tsp salt
½ tsp garam masala
¼-½ tsp red chilli powder
3 tsp heaped roasted chickpeas
1 tsp heaped poppy seeds (or unroasted cashew nuts)
2 tbsp fried onions
- Curry
1 tsp red chilli powder
3-4 tbsp coriander powder
1 cup onion paste
1 tbsp ginger & garlic paste
1 cup yogurt
fresh coriander (chopped to garnish)
Directions
- Meatballs
- Grind together onions, ginger, spices, fried onions, roasted chickpeas, and unroasted cashews.
- Add this paste into the mince and mix well.
- Run the mince in a chopper until it’s very smooth/fine (the mince on the left is not chopped enough, the mince should look like the sample on the right).
- Leave the mince to marinate for a few hours.
- Curry
- Heat oil and add chilli powder, coriander powder, onion paste, and ginger & garlic paste.
- Cook on low/medium heat (slightly covered) stirring occasionally until the water dries out. This may take 30-45 minutes.
- When it’s ready, you’ll see net-like holes in the masala gravy.
- Make even balls of the mince and set aside on a plate.
- Add yogurt to the gravy and cook for a while till the water dries out again.
- Add water and the meatballs to the gravy. Add enough water so that the meatballs are completely immersed. The amount of water is up to you, I like my kofta curry fairly thin.
- Bring the curry to a boil and then cover and cook on low heat until done.
- Garnish with fresh chopped coriander leaves and steamed rice.
