Kofta curry is a delicious classic Pakistani curry, made with a simple, flavorful, slightly spicy curry, with meatballs simmered right in the curry!
What’s a dish that’s easy enough for a weeknight, but special enough for a weekend dinner? This Kofta Curry!
Some classic Pakistani curries require time, while others like this Kofta or Chicken Karahi are really the perfect curries to make for a quick and easy meal!
This beef meatball curry is simple enough to make for dinner tonight, and it tastes great when you make it ahead of time!
What is Kofta Curry?
Kofta curry is a classic Pakistani curry dish made with beef meatballs simmered in a delicious curry sauce.
Our recipe is quick and easy to make, since the meatballs are cooked right in the sauce.
You don’t need to worry about frying the meatballs beforehand.
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If you’re looking for more easy weeknight curry recipes, here are some of our favorites:
A little about the ingredients for Kofta Curry
Ground Beef – Keema: For this recipe, we recommend using ground beef with a higher fat percentage. The leaner the beef, the more likely your meatballs will fall apart.
Poppy Seeds, Sesame Seeds & Chickpea flour: These help the kofta (meatballs) to bind together.
Yogurt: The curry is made with a little yogurt. Make sure the yogurt is at room temperature so it doesn’t curdle.
How to make Pakistani Kofta Curry?
#1: Make the Kofta Mixture
Start by mixing all the ingredients for the Kofta (Meatballs) in a large bowl. Knead the mixture together until all the ingredients are incorporated.
Test the mixture to see if it is holding its shape. If it is falling apart, add more chickpea flour to the mixture.
Divide the mixture, and make meatballs, about the size of golf balls. Set aside.
At this point you can freeze the meatballs, until you’re ready to make the curry!
#2: Make the Curry
For a good Pakistani Curry, it is important to sauté each ingredient for a few minutes before moving onto the next. This allows all the flavors to really peak and shine in the curry.
Once you’re ready to make the curry, start with heating up a some oil in a large pot, then add the ingredients in the following order, sautéing for about 2-3 minutes each:
- Ginger-Garlic Paste
- Fried Onions
- Ground Spices
- Yogurt (at room temperature)
- Crushed tomatoes
Once all the ingredients are in, continue to stir on medium high heat, until the oil floats to the top.
#3: Simmer the Kofta (Meatballs)
Carefully add the kofta (meatballs) to the pot, one at a time, in a single layer, making sure they are not crowded.
The kofta should be submerged into the curry. If they are not, add a 1/2 cup of hot water at this time.
Cook for 3-5 minutes on medium heat, and carefully flip the Kofta (meatballs) just slightly with the help of a spoon, or just by swirling the pan.
Then cook for another 3-5 minutes until the ground beef is fully cooked.
What to serve with Kofta Curry?
The Kofta Curry is great with any rice, roti or naan, or even paratha.
Be sure to serve some yogurt, or raita on the side as well!
To make it just a tad bit special, we recommend Vagara/cumin spiced rice or these homemade naan/tandoori roti as the perfect accompaniment to this curry!
If you’re looking for other Pakistani curry dishes with ground beef you might like:
- Keema Aloo: Ground Beef & Potato Curry
- Karahi Kabab: Seekh Kabab Curry
- Keema Masoor Pulao: One-Pot Pilaf with Lentils and Ground Beef
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Kofta Curry
Ingredients
Kofta (Meatballs)
- 1 lb Ground Beef (keema) see notes
- 1 tablespoons Ginger garlic paste
- 2-4 tablespoons Chickpea flour (gram flour or besan)
- ½ teaspoon Poppy seeds, ground
- ½ tablespoon Sesame seed, ground
- Green chilli finely chopped
Curry
- ½ cup Oil
- ½ cup Fried red onion
- ½ teaspoon Poppy seeds, ground
- ½ tablespoon Sesame seed, ground
- 1 teaspoon Cumin powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric
- ½ teaspoon Garam masala powder
- 1 tablespoon Coriander powder
- ½ cup Yoghurt room temperature
- Salt to taste
- 1 cup crushed tomato
- ½ cup hot water if needed (see recipe)
Instructions
- Grind the poppy seeds and sesame seeds: With a spice grinder or mortar and pestle, grind together 1 teaspoon poppyseeds, and 1 tablespoon of sesame seed. Divide this mix in half. Half will be used for the Meatballs, and the rest will be used for the curry.
Kofta (Meatballs)
- In a large bowl, add the ground beef and the rest of the ingredients for the meatballs: half of the ground sesame seed and poppy seed mixture, 1 tablespoon ginger-garlic paste, chickpea flour (besan), chopped green chili, salt. Mix the mixture well together, until the spices are combined with the meat
- Test a small portion of the mixture, rolling it into a ball to see if it holds its shape. If not, add a little more chickpea flour (besan), a tablespoon at a time and mix into the mixture.
- Divide the mixture, and make meatballs, about the size of golf balls. Set aside.
Kofta Curry
- In a pot, add 1/2 cup of oil, 1 tablespoon of ginger garlic paste and cook for 2-3 minutes on low heat, so the garlic doesn't burn.
- Increase the heat to medium-high, and 1/2 cup of fried onion and sauté for 2-3 minutes, until the onions are soft.
- Add all the ground spices (cumin powder, coriander powder, turmeric, red chili powder, garam masala and salt) along with the remaining ground poppy seed and sesame seed mixture. Saute for a couple of minutes on medium-high heat.
- Add 1/2 cup of room temperature yogurt, and mix until incorporated.
- Add the crushed tomatoes, and continue to mix, until the oil rises to the top (about 3-5 minutes).
- Carefully add the kofta (meatballs) to the pot, one at a time, in a single layer, making sure they are not crowded. The kofta should be submerged into the curry. If not, add a 1/2 cup of hot water at this time.
- Cook for 3-5 minutes on medium heat, and carefully flip the koftas (meatballs) with a spoon, then cook for another 3-5 minutes until the ground beef is fully cooked.
- Serve with your choice of roti, naan, or rice.
Notes
- For this recipe, we recommend higher fat ground beef. The leaner the beef, the more likely your meatballs will fall apart.