Meat Kofta Curry

Ingredients

• 750 gfat-free mutton or beef mince, finely chopped in a chopper
• 1 inch pieceginger
• 4–5 clovesgarlic
• 1 mediumonion
• 2–3green or red chillies
• as desiredcoriander
• to tastesalt
• 1 tablespoonKashmiri red pepper powder
• 1 tablespoonroasted and crushed cumin powder
• 1 tablespoonroasted and crushed coriander powder
• 1 tablespoonallspice powder or garam masala
• 1egg, beaten
• 240 ml (1 cup)fresh, soft breadcrumbs
• 2–3 tablespoonsoil, for grinding the paste
• as neededoil, for frying the onion and cooking the curry
• as neededonion, sliced for the gravy
• as neededtomatoes
• as neededyoghurt
• as neededginger and garlic, for the gravy
• 60 ml (¼ cup)water, for blending the gravy
• 240 ml (1 cup)water, for simmering
• as neededchillies and coriander, for garnish

Instructions

1. 1

   Make the paste

   Grind the onion, ginger, garlic, chillies and coriander with 2–3 tablespoons of oil until you have a thick paste.

2. 2

   Mix the kofta

   Add the paste and spices to the mince. Mix in the beaten egg and breadcrumbs by hand until combined.

3. 3

   Shape the balls

   Grease your palms and shape the mixture into round balls. Set them aside.

4. 4

   Brown the onion

   Heat oil in a wok and fry the sliced onion until golden brown.

5. 5

   Blend the gravy

   Blend the fried onion with the tomatoes, yoghurt, ginger and garlic, adding ¼ cup (60 ml) water, until a thick paste forms.

6. 6

   Cook the gravy

   Add the gravy paste and spices to the same oil. Cook over a medium heat for 3–5 minutes.

7. 7

   Colour the kofta

   Add the prepared meatballs and cook over a medium-high heat for 5 minutes, until their colour changes.

8. 8

   Simmer the curry

   Add 1 cup (240 ml) water, lower the heat and cook gently for 18–20 minutes, until oil rises to the surface.

9. 9

   Garnish and serve

   Finish with chillies and coriander.

What is meat kofta curry?

Kofta are seasoned meatballs found in many food traditions across South Asia, the Middle East and beyond. In this curry, they simmer in a spiced gravy rather than being served on their own.

This version builds flavour with a blended onion, tomato and yoghurt base, while breadcrumbs and egg help bind the mince into balls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 42g protein, 20g carbs, 31g fat.

The mince supplies most of the protein, while the breadcrumbs and gravy ingredients contribute carbohydrates. Most of the fat comes from the cooking oil, mince and egg; exact macros will depend on the unspecified gravy quantities and how much oil is used. Pair a serving with vegetables and rice or flatbread in a portion that suits your meal.

Choosing the mince

Fine mince: The recipe calls for finely chopped, soft-quality mutton or beef. A fine texture helps the mixture hold together and makes the kofta tender.

Fat content: The listed mince is fat-free, so take care not to overwork it; the egg and breadcrumbs provide binding, while the gravy keeps the finished dish moist.

Building the kofta mixture

Aromatics: Grinding onion, ginger, garlic, chillies and coriander into a paste spreads their flavour through the meat. Keep the paste thick so the mixture does not become overly wet.

Binding: Mix in the egg and fresh breadcrumbs until the ingredients are evenly distributed. Stop once combined, then shape with lightly greased palms.

Getting the gravy right

Golden onion: Fry the sliced onion until properly golden, as this gives the blended gravy its savoury depth. Avoid letting it turn very dark, which can make the sauce taste bitter.

Blended base: Blend the onion with tomatoes, yoghurt, ginger and garlic, using the specified 60 ml water. The result should be thick enough to coat the kofta as it cooks.

Cooking the meatballs

Initial cooking: Add the kofta to the spiced gravy and cook over medium-high heat for 5 minutes, until their colour changes. Handle them gently so they keep their shape.

Slow simmer: Add 240 ml water and cook on low for 18–20 minutes. The recipe’s visual cue is oil rising to the surface; check that the kofta are cooked through before serving.

Serving the curry

Rice: Plain steamed rice makes an easy base for the gravy and kofta. Spoon some sauce over the rice so each portion has both meat and gravy.

Flatbreads: Serve with naan or roti for scooping up the sauce. A simple vegetable side can add freshness alongside the rich curry.

Recipe notes & tips

• Chop or grind the mince finely so the kofta mixture has a consistent texture.
• Keep the aromatic paste thick to avoid making the meat mixture too loose.
• Grease your palms before shaping to make the mixture easier to handle.
• Brown the sliced onion until golden before blending it into the gravy.
• Move the kofta gently once they are in the gravy to help them hold their shape.
• Check a kofta is cooked through before serving, as the recipe gives no internal temperature.

Variations

• Adjust the heat: Use fewer chillies for a milder curry or more for extra heat.
• Choose the meat: Use either mutton or beef mince as the recipe suggests.
• Change the spice: Choose garam masala or allspice powder for the seasoning.
• Add fresh herbs: Finish with extra coriander for a fresh herbal note.
• Serve with flatbread: Pair the curry with naan or roti to scoop up the gravy.

Common mistakes to avoid

• Wet mixture: Keep the aromatic paste thick so the kofta can be shaped easily.
• Loose shaping: Grease your palms and form the balls firmly enough to hold together.
• Pale onion: Fry the sliced onion until golden before blending for a fuller gravy flavour.
• Rough handling: Turn the kofta gently after adding them to the pan to avoid breaking them.
• Rushed simmer: Keep the heat low for the stated 18–20 minutes so the kofta cook in the gravy.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the gravy has thickened.

Frequently asked questions