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meatball curry recipe video

Meatball Curry | Kofta Curry

Classic Indian spiced meatballs cooked in lusciously rich sauce
5 from 45 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author :Nish Kitchen
Servings 5

Ingredients

Meatballs:

  • 1 medium onion grated
  • 500 g ground minced lamb, chicken or beef
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 green chili chopped
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder
  • 1 egg
  • 3 tablespoons breadcrumbs
  • Salt and pepper to taste

Curry:

  • 1 tablespoon oil or ghee
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cloves
  • 2 cardamom pods
  • 1 cup chopped onions
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped green chilies
  • 2 tablespoons tomato paste
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili powder
  • Water
  • ½ cup cream
  • 1 teaspoon garam masala
  • 1 teaspoon dried fenugreek leaves or kasuri methi optional
  • 2 tablespoons chopped coriander cilantro leaves
  • Salt and pepper to taste

Garnish:

  • Coriander cilantro leaves

To serve:

  • Rice or parathas

Instructions

Meatballs or koftas:

  • Squeeze out all the liquid from the onions. Set aside.
  • Combine together onions, ground or minced meat, ginger, garlic, green chilies, turmeric, cumin, coriander, garam masala, red chili powder, egg, and bread crumbs in a large bowl.
  • Season with salt and pepper.
  • Form the mixture into 25 meatballs. You can use a small cookie scoop to portion the meatballs. Set aside.

Curry:

  • Heat oil or ghee or ghee in a frying pan or skillet over medium-high heat.
  • Add meatballs. Fry for about 3-4 minutes or until all sides are browned.
  • Remove from pan. Set aside.
  • To the same pan, add bay leaf, cinnamon stick, cloves, and cardamom pods. Stir fry for 30 seconds.
  • Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until soft and translucent.
  • Add ginger, garlic, and green chilies. Sauté, stirring occasionally, for about 2 minutes or until fragrant.
  • Add tomato paste. Sauté, stirring, for about 2 minutes.
  • Add turmeric, cumin, coriander, and red chili powder. Sauté, stirring, for about 1 minute or until aromatic.
  • Add water to make thick sauce. Season with salt and pepper. Stir.
  • Simmer for about 2-3 minutes.
  • Add meatballs.
  • Pour in cream. Stir to combine.
  • Bring to a boil. Simmer for about 20-25 minutes or until meatballs are cooked through. Add more water if required.
  • Add garam masala, fenugreek leaves (if using), and coriander (cilantro) leaves. Stir. Heat through.
  • Garnish with coriander (cilantro) leaves.
  • Serve with naan, parathas, or rice.

Video

Notes

  • For the binding agent, you can replace breadcrumbs with cornstarch (corn flour), potatoes, or chickpea flour (besan)

Nutrition

Serving: 1g | Calories: 573kcal | Carbohydrates: 32g | Protein: 35g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Cholesterol: 180mg | Sodium: 357mg | Fiber: 5g | Sugar: 6g