Kofta Curry

Ingredients

• 500 gminced beef
• 1onion
• 1 tspred chilli powder
• 1 tbspground coriander
• 1/4 tspground turmeric
• 1/2 tspgaram masala
• 1 tbsproasted black chickpeas
• 1 tbsprice
• 1 tbsppoppy seeds
• 1 tspsalt
• 4–5 clovesgarlic
• 2–3green chillies
• not specifiedclarified butter
• not specifiedonion
• not specifiedginger and garlic paste
• not specifiedtomatoes
• not specifiedgravy spices (not listed in the recipe)
• 3 glasseswater
• to garnishfresh coriander
• to garnishgaram masala
• to servenaan
• as neededoil, for shaping the koftas

Instructions

1. 1

   Blend the kofta mixture

   Grind the dry spices listed for the koftas into a fine powder. Add the remaining kofta ingredients and pulse until the mixture is smooth.

2. 2

   Shape the koftas

   Oil your hands and shape the mixture into small balls.

3. 3

   Set them aside

   Keep the shaped koftas aside while you prepare the gravy.

4. 4

   Cook the onion

   Heat clarified butter in another pot and add the onion. Cook until golden brown, then add the ginger and garlic paste and sauté for 2 minutes, until the raw smell has gone.

5. 5

   Add the tomatoes

   Purée the tomatoes and add them to the pot.

6. 6

   Season the gravy

   Add the spices listed for the gravy. The recipe does not provide their names or quantities.

7. 7

   Cook until separated

   Cook over low heat until the oil separates from the mixture.

8. 8

   Simmer the koftas

   Add 3 glasses of water and bring it to the boil. Once boiling, add the koftas and cook until about 80% of the water has evaporated and the gravy has thickened.

9. 9

   Garnish and serve

   Garnish with fresh coriander and garam masala. Serve with naan.

What is kofta curry?

Kofta refers to seasoned minced meat shaped into balls, a preparation found across several food traditions, including South Asian cooking. In this version, beef koftas are simmered in a tomato gravy.

The kofta mixture combines ground spices with roasted black chickpeas, rice and poppy seeds. These ingredients give the meatballs a distinctive seasoned base, while the recipe's gravy method builds flavour by browning onion and cooking the tomato mixture down.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 27g protein, 18g carbs, 28g fat.

The beef is the main source of protein and fat, while the rice and naan contribute most of the carbohydrates. The gravy's clarified butter and other unspecified ingredients will also affect the nutrition. Serve with a portion of vegetables alongside the naan and curry to round out the plate.

Building the kofta mixture

Dry spices: grind the kofta spices before adding the other ingredients so they are evenly distributed through the mince.

Aromatics and binders: the recipe blends onion, garlic, green chillies, chickpeas, rice and poppy seeds with the beef. Pulse until smooth, as directed, rather than leaving large pieces in the mixture.

Shaping the meatballs

Oiled hands: lightly oil your palms before shaping; this helps the mixture release more easily.

Even sizing: make the balls small and similar in size so they cook at roughly the same rate once added to the simmering gravy.

Cooking the gravy

Golden onion: cook the onion in clarified butter until it is golden brown, then sauté the ginger and garlic paste for 2 minutes to remove its raw smell.

Reduced tomato: add the puréed tomatoes and the gravy spices, then cook over low heat until the oil separates. The recipe mentions gravy spices but does not give their list or quantities.

Knowing when it is ready

Thickened gravy: after adding the water and koftas, simmer until about 80% of the water has evaporated and the sauce is thick, as the method specifies.

Cooked through: the recipe gives no exact simmering time, so check that the koftas are cooked through before serving; the time will depend on their size and the heat.

Serving the curry

Naan: serve the curry with naan, which is named as the accompaniment in the recipe.

Finish: add the fresh coriander and garam masala garnish just before serving so it stays distinct against the rich gravy.

Recipe notes & tips

• Grind the kofta spices finely before blending them with the other ingredients.
• Oil your hands lightly to make shaping the koftas easier.
• Brown the onion well before adding the ginger and garlic paste.
• Keep the gravy at a low simmer after adding the koftas.
• Use the stated reduction cue—about 80% of the water evaporated—rather than relying on an unspecified cooking time.

Variations

• Adjust the heat: use fewer green chillies for a milder curry.
• Change the meat: use another minced meat, keeping in mind that its cooking time may differ.
• Add vegetables: serve with cooked vegetables on the side for a more substantial plate.
• Choose a different bread: serve with another flatbread if naan is unavailable.
• Loosen the gravy: add a little water if it becomes thicker than you prefer.

Common mistakes to avoid

• Uneven koftas: shape them to a similar size so they cook at a similar rate.
• Pale onion: cook it until golden brown before adding the ginger and garlic paste.
• Raw-smelling paste: sauté the ginger and garlic paste for the full 2 minutes.
• High heat: keep the gravy on low while it cooks down to reduce the risk of scorching.
• Skipping the doneness check: check a kofta is cooked through before serving, as the recipe gives no exact simmering time.

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; store naan separately.

Frequently asked questions