How to Prepare Meatball Curry (Kofta Curry) – A Delicious and Flavorful Recipe
To finish off a big plate of steamed basmati rice or flatbreads, let’s learn how to prepare meatball curry. This dish is made by frying minced meatballs in hot oil and then immersing them in a rich and flavorful curry sauce. In India, meatballs are called Kofta, so this dish is also known as Kofta Curry. The meatballs are shaped to the size of gooseberries, making them small and easy to cook.
This is a quick and easy recipe that can be prepared in under 40 minutes. Once made, it will undoubtedly become a family favorite. The meatballs absorb all the flavors from the curry sauce, making them juicy and tender. This recipe serves 2 to 3 people.
You can use keema (minced meat) of your choice—chicken, lamb (mutton), beef, or pork. The rich taste of this meatball curry comes from spices such as cardamom, cloves, cinnamon, and curry powders. Adding fresh cream and butter enhances the dish, making it irresistible.
Steps to Prepare Meatball Curry
1. Preparing the Meatballs
- Mix all the ingredients for the meatballs in a bowl. Using your hands, combine them well and form round shapes. Avoid overmixing, as it may make the meatballs tough.
- Smearing a little oil on your palms makes it easier to shape the meatballs.
- Heat oil in a kadai and fry the meatballs until golden brown. Set them aside.
2. Preparing the Ground Paste
- In the same oil used for frying, add cumin seeds, cardamom, cloves, and cinnamon.
- Add chopped onions, salt, and slit green chili.
- When the onions turn golden brown, add chopped tomatoes and cook until soft.
- Allow the mixture to cool, then grind it into a fine paste.
3. Preparing the Gravy
- In the remaining oil, sauté chopped onions until golden brown.
- Add the prepared ground paste along with Kashmiri chili powder, coriander powder, and garam masala.
- When oil starts releasing from the sides, add 1.5 cups of water.
- As the water begins to boil, add the fried meatballs to the curry.
- Cover and cook on low flame for 8 to 10 minutes, allowing the flavors to infuse.
- Grind soaked cashew nuts and grated coconut into a fine paste and add it to the curry.
- Stir in fresh cream, sugar, and butter.
- Adjust salt to taste.
- Garnish with kasuri methi and chopped coriander leaves.
Your rich and flavorful meatball curry is now ready to be served with rotis, chapatis, naan, or special rice.
Ingredients
For the Meatballs:
- Minced beef – 250 g
- Finely chopped ginger – 1/2″ piece
- Finely chopped garlic – 4 pods
- Green chili – 1
- Chopped coriander leaves – 2 tbsp
- Chopped onion – 1
- Turmeric powder – 1/4 tsp
- Pepper powder – 1/4 tsp
- Kashmiri chili powder – 1/4 tsp
- Garam masala – 1/4 tsp
- Salt – 1/2 tsp
- Oil – for frying
For the Ground Paste:
- Cumin seeds – 1/2 tsp
- Cardamom – 2
- Cloves – 2
- Cinnamon stick – 1″ piece
- Chopped onion – 1 medium-sized
- Chopped tomato – 1 medium-sized
- Slit green chili – 1
- Salt – 1/2 tsp
For the Gravy:
- Chopped onion – 1/2 of 1 onion
- Kashmiri chili powder – 1/2 tsp
- Coriander powder – 1 tsp
- Garam masala – 1/4 tsp
- Water – 1.5 cups
- Cashew nuts (soaked) – 5
- Grated coconut – 2 tbsp
- Fresh cream – 2 tbsp
- Sugar (optional) – 1/2 tsp
- Butter – 1 tsp
- Salt – as required
- Chopped coriander leaves – 1 tsp
- Kasuri methi – 1 tsp
Final Tips:
- Do not overmix the meatball ingredients; otherwise, they may turn out hard.
- Avoid excessive stirring after adding meatballs to prevent them from breaking.
- Adjust the gravy consistency by adding more or less water according to preference.
This meatball curry is a rich, flavorful dish that pairs well with a variety of Indian breads and rice. Try this recipe today and enjoy a hearty, delicious meal!
