Kofta Curry | Koftay Ka Salan

Ingredients

• 1 mediumonion, peeled and quartered
• 2 to 3green chillies
• 10 to 12fresh mint leaves
• 15 g (½ cup)fresh coriander leaves
• 500 gground meat (beef or lamb)
• 2 tspginger garlic paste
• 2 tbsproasted gram flour (besan; pottukadalai powder)
• 1 tspchilli flakes
• 1 tspgaram masala (Pakistani or North Indian)
• 1 tspsalt
• 60 ml (¼ cup)cooking oil and ghee
• 1 tspcumin seeds
• 1 small piecemace
• 2black cardamom pods
• ½ tspblack peppercorns
• 7cloves
• 1.3 cm (½ inch)cinnamon stick
• 1bay leaf
• 1½ largered onions, ground to a paste (about 120 ml onion paste)
• 1 tbspginger garlic paste
• 2 tspred chilli powder
• 1 tspKashmiri red chilli powder
• 2 tspcoriander powder
• ½ tspturmeric powder
• 240 ml (1 cup)yoghurt, whisked and brought to room temperature
• 1 largetomato, peeled and processed to make about 120 ml (½ cup) purée
• to tastesalt
• 180 to 240 ml (¾ to 1 cup)water
• 2 to 3green chillies, chopped
• 15 g (¼ cup)chopped coriander leaves
• ½ tspgaram masala (Pakistani or North Indian)

Instructions

1. 1

   Blend the kofta mixture

   Put the quartered onion, green chillies, mint and fresh coriander in a food processor and pulse a few times until shredded. Add the ground meat, ginger garlic paste, roasted gram flour, chilli flakes, garam masala and salt, then process until combined.

2. 2

   Shape the koftas

   Shape the mixture into evenly sized meatballs; it should make roughly 12 to 18. Cover and refrigerate until needed. You can prepare them a day ahead.

3. 3

   Bloom the spices

   Set a wide-bottomed saucepan over medium-high heat and add the oil and ghee. Once warm, add the cumin seeds, mace, black cardamom, peppercorns, cloves, cinnamon and bay leaf. Let them swell for only a few seconds so they do not burn.

4. 4

   Cook the onion paste

   Add the red onion paste and sauté for a few minutes, until golden.

5. 5

   Fry the aromatics

   Add the ginger garlic paste and sauté until fragrant and no longer raw-smelling.

6. 6

   Cook the ground spices

   Lower the heat to low-medium. Add the red chilli powder, Kashmiri chilli powder, coriander powder and turmeric with a splash of water. Cook until a film of oil appears around the edges and on top.

7. 7

   Add the yoghurt

   Over low heat, add the room-temperature whisked yoghurt in two or three small batches, stirring each batch into the masala until no yoghurt streaks remain.

8. 8

   Whisk the gravy

   Raise the heat to medium and whisk with the back of a ladle until oil surfaces. This can take 5 to 8 minutes.

9. 9

   Cook the tomato

   Stir in the tomato purée with a dash of salt. Cook for a few minutes, until oil begins to show again.

10. 10

    Warm the curry

    Stir in 180 to 240 ml water and bring the gravy to a gentle boil so it is warm when the koftas go in.

11. 11

    Set the meatballs

    Arrange the koftas in a single layer and bring the curry to a boil over medium heat. Do not stir them at this stage. Cover and cook over low heat for 8 to 10 minutes, then stir only once they no longer look raw on the outside.

12. 12

    Finish cooking

    Taste the curry and adjust the salt. Reduce the heat to low, cover again and cook for another 10 to 15 minutes, or until the meatballs are cooked through.

13. 13

    Garnish and serve

    Stir in the chopped green chillies and coriander, then simmer for 2 to 3 minutes and switch off the heat. Sprinkle over ½ tsp garam masala and serve immediately with rice, roti, naan or paratha.

What is kofta curry?

Kofta curry, also called koftay ka salan, is a South Asian dish of spiced meatballs cooked in a savoury gravy. It is enjoyed in Indian and Pakistani cooking, with family recipes varying in their spice blends and sauces.

Here, the koftas are bound with roasted gram flour rather than egg or breadcrumbs, and go straight into a tomato-and-yoghurt curry without frying. Cooking them gently in the gravy keeps the method straightforward while giving the meatballs time to set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 789 calories, 37g protein, 30g carbs, 60g fat.

The meat supplies most of the protein, while the meat, oil and ghee contribute much of the fat. The onion, tomato, yoghurt and gram flour add carbohydrates; serve a measured portion with rice or bread and add vegetables to round out the plate.

Making tender koftas

Even mixture: Pulse the onion, chillies and herbs until shredded, then add the meat and seasonings and process only until combined. Shaping evenly sized koftas helps them cook at a similar rate.

Roasted gram flour: This helps bind the meat mixture without egg or breadcrumbs. Keep the shaped koftas covered and chilled while you prepare the curry; they can also be made a day ahead.

Building the curry base

Whole spices: Add them to warm oil and ghee for just a few seconds, until they swell and release their aroma. They can turn bitter if left in the hot fat too long.

Onion and aromatics: Cook the onion paste until golden before adding the ginger garlic paste. Give the ground spices time to cook with a splash of water until a sheen of oil appears, which signals that the masala has cooked down.

Adding yoghurt smoothly

Room-temperature yoghurt: Whisk it first and add it in small batches over low heat, stirring each addition into the masala before adding more. This gradual approach helps it blend into the sauce.

Patient whisking: Once all the yoghurt is incorporated, raise the heat to medium and whisk for 5 to 8 minutes, until oil surfaces. Avoid rushing this stage, as the gravy needs time to come together.

Keeping the meatballs intact

Warm gravy: Bring the water and curry to a gentle boil before adding the koftas. The recipe uses warm gravy to help prevent the meatballs from cracking when they go in.

Hands off at first: Set the koftas in one layer, cover the pan and cook on low for 8 to 10 minutes without stirring. Once their surfaces no longer look raw, stir gently and continue cooking covered for another 10 to 15 minutes.

Serving the curry

Fresh finish: Add the chopped green chillies and coriander near the end, simmer for 2 to 3 minutes, then sprinkle with garam masala. Serve promptly while the koftas are hot and the gravy is fragrant.

On the side: Rice, roti, naan and paratha are all suggested accompaniments. A simple vegetable side can add a fresh contrast to the rich, spiced sauce.

Recipe notes & tips

• Chill the shaped koftas while you make the curry so they are ready to add.
• Use room-temperature yoghurt and whisk it before adding it to the masala.
• Watch the whole spices closely; a few seconds in warm fat is enough.
• Keep the koftas in a single layer and avoid stirring them during their first 8 to 10 minutes.
• Check that the meatballs are cooked through before serving, as their size can affect cooking time.
• Taste and adjust the salt after the first covered cooking stage.

Variations

• Choose the meat: Use beef or lamb, as specified, for a different flavour and richness.
• Adjust the heat: Use fewer green chillies for a milder curry or add more if you prefer it hotter.
• Change the serving: Serve with rice, roti, naan or paratha to suit the meal.
• Make ahead: Shape the koftas a day in advance and keep them covered in the fridge until needed.
• Add vegetables: Serve a side of cooked vegetables for extra colour and contrast.

Common mistakes to avoid

• Burning the whole spices: Let them swell for only a few seconds in warm oil and ghee.
• Adding cold yoghurt: Bring it to room temperature and add it gradually over low heat.
• Skipping the masala cooking: Continue until oil appears around the edges before moving to the next stage.
• Stirring too soon: Leave the koftas undisturbed for the first 8 to 10 minutes so they can set.
• Crowding the koftas: Arrange them in a single layer so they cook evenly in the gravy.
• Guessing doneness from time alone: Cook for the stated period, then check that the meatballs are cooked through.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a covered saucepan until piping hot throughout, adding a splash of water if the gravy has thickened. Avoid vigorous stirring while reheating so the koftas stay whole.

Frequently asked questions