Description
Kofta Curry is a rich and flavorful Indian meatball curry made with tender minced meat koftas simmered in a spiced onion-tomato gravy enriched with yogurt and a creamy nut paste. This comforting dish features a blend of aromatic whole and ground spices and can be cooked by frying or air frying the koftas before simmering them in the luscious curry sauce. Perfect for a satisfying meal served with rice or flatbreads.
Ingredients
For the Curry:
- 1½ cups (1 large, 200 grams) onions, finely chopped
- ½ cup (1 medium, 125 grams) tomato, pureed
- ¾ tablespoon (10 grams) ginger, grated or paste (or 1½ tablespoons ginger garlic paste)
- 1 tablespoon (12 grams) garlic, grated or paste
- 1 green chili, slit or chopped (optional)
- 2 tablespoons coriander leaves (cilantro), finely chopped
- ⅓ cup (70 grams) plain yogurt (not sour)
- ¼ cup oil (or half oil & half ghee)
- ¼ teaspoon shahi jeera (Indian caraway seeds, optional)
- 4 green cardamoms
- 1 black cardamom
- 4 cloves (optional)
- 1½ to 3 teaspoons Kashmiri red chili powder (2 teaspoons deseeded home ground recommended)
- ¾ to 1 teaspoon garam masala
- ¾ to 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- ¾ teaspoon sea salt (adjust to taste)
- 2 to 2½ cups water (adjust as required)
- 15 almonds or cashews (24 grams) or ¼ cup heavy cream or coconut cream or 3 tablespoons white poppy seeds
For the Koftas (Meatballs):
- 250 grams minced/ground meat (goat/lamb keema recommended)
- 2 tablespoons (20 grams) onion, chopped (optional)
- ½ inch (5 grams) ginger, peeled and sliced (optional)
- 2 garlic cloves (8 grams), peeled and sliced
- 1 small green chili (3 grams), optional for heat
- 2 tablespoons (5 grams) mint leaves (optional)
- 2 tablespoons (5 grams) coriander leaves
- 2 teaspoons (30 ml) oil, plus more for frying
- 2 tablespoons egg, whisked well
- ¼ cup bread crumbs (or 2-3 tablespoons roasted chana dal powder)
- ⅓ teaspoon sea salt
- 1 teaspoon red chili flakes (or ½ to ¾ teaspoon powder)
- ½ teaspoon garam masala (or ground pepper)
- ½ teaspoon cumin powder
Instructions
- Prepare Nut or Cream Paste: If using nuts or seeds, soak 15 almonds/cashews or 3 tablespoons white poppy seeds in half a cup of boiling hot water. When the curry starts simmering, drain the water and grind the soaked nuts/seeds with ¼ cup water to make a smooth thick cream. You can alternatively use heavy cream or coconut cream if preferred, skipping this step.
- Make the Curry Base: Heat ¼ cup oil or half oil and half ghee in a deep pot or kadai. Add whole spices: shahi jeera, cloves, green and black cardamoms. When they begin to sizzle, add finely chopped onions and sauté on medium heat for 10 minutes, stirring occasionally. Avoid burning.
- Continue Sautéing Onions: Reduce heat to low and continue sautéing the onions until they turn a deep golden brown (about 4 more minutes). Do not let them burn.
- Deglaze and Jam Onion: Pour in 3 tablespoons of water to deglaze the pan. Sauté until the onions look jammy, approximately 3 more minutes.
- Add Aromatics: Stir in grated ginger, garlic, and green chilies; sauté over medium heat for 1 to 2 minutes until aromatic.
- Add Ground Spices and Tomato Puree: Mix in Kashmiri red chili powder, garam masala, cumin powder, coriander powder, and salt. Then add tomato puree, stirring and cooking until thickened, around 3 to 4 minutes.
- Incorporate Yogurt: Lower the heat and whisk a tablespoon of the cooked masala into the plain yogurt until smooth. Add this yogurt mixture into the pan and cook, stirring, for another 3 minutes until fully blended with the curry.
- Add Water and Simmer: Pour in 2 to 2½ cups water and bring the curry to a rolling boil. Reduce heat and simmer for 5 minutes.
- Prepare Kofta Mixture: Pulse or finely mince chopped onion, ginger, garlic, green chili (optional), mint, and coriander leaves until slightly coarse using a food processor or manual chopping. Avoid releasing too much moisture.
- Mix Kofta Ingredients: Combine the minced vegetables with minced meat, red chili flakes, garam masala, cumin powder, whisked egg, and salt. Mix thoroughly until well incorporated. If using freshly ground meat, mix by hand to avoid over-processing.
- Add Binders: Stir in bread crumbs and 2 teaspoons oil. Mix just until combined. Avoid overworking the mixture.
- Shape Koftas: Grease your hands and divide mixture into 12 equal portions. Roll each into smooth meatballs (koftas).
- Cook Koftas: Option 1: Heat ¼ to ½ cup oil in a deep pan till hot. Fry koftas in batches for 6 to 7 minutes until golden and cooked through. Remove and drain on paper towels. Option 2: Preheat air fryer to 380°F (190°C) for 2 minutes. Spray basket with oil, place koftas inside, brush tops with oil, and air fry for 10 to 12 minutes, shaking basket halfway to ensure even cooking.
- Simmer Koftas in Curry: Once the curry is simmering for at least 5 to 7 minutes, reduce flame to low and gently add fried or air fried koftas into the curry. Mix carefully to avoid breaking koftas. Cover and cook on low heat for 25 minutes, stirring every 5 to 7 minutes to prevent sticking.
- Add Cream Paste and Final Simmer: Stir in 2 to 3 tablespoons of the prepared almond cream or khus khus (poppy seed) paste. Let the curry simmer for another 3 to 4 minutes or until thickened to your liking.
- Adjust Seasoning and Garnish: Taste the curry and adjust salt and heat if needed by adding more black pepper. Garnish with fresh coriander leaves and serve hot.
Notes
- Use goat or lamb mince (keema) for authentic flavor.
- The koftas can be fried traditionally or air fried for a lighter version.
- You can substitute nuts with heavy cream or coconut cream to adjust richness and flavor.
- Adjust chili levels to your preference; omit green chili for less heat.
- Ensure onions are caramelized properly to develop a deep flavorful curry base.
- Keep stirring the curry when simmering with koftas to avoid burning or sticking.
- Breadcrumbs bind the koftas well; roasted chana dal powder is a gluten-free alternative.
- Serve with steamed basmati rice or Indian flatbreads like naan or roti.
