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Authentic Kofta Curry Recipe

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4.2 from 6 reviews

This Authentic Kofta Curry recipe simplifies the traditional process, delivering tender beef koftas simmered in a rich, aromatic spiced onion and yogurt-based gravy. Using lean beef keema blended with fresh herbs and spices, these koftas are pan-fried then gently cooked in a flavorful salan. The curry features a distinctive caramelized onion base infused with whole and ground spices, finished with a creamy yogurt tempering and fresh cilantro garnish, making it a comforting and hearty Indian-Pakistani dish perfect for family gatherings.

Ingredients

Kofta Ingredients

  • 1 lb extra lean beef keema
  • 3 tbsp roasted besan (chickpea flour)
  • 1 onion (tennis ball sized)
  • 5-6 mint leaves
  • 1/3 cup dhania (coriander/cilantro)
  • 3 green chilies (tops removed)
  • 3/4 tsp ginger paste
  • 3/4 tsp garlic paste
  • 1 slice bread, crusts removed, sprinkled with 2 tbsp milk
  • 3/4 tsp salt
  • 1/2 tbsp coriander powder (roasted preferred)
  • 1/2 tbsp cumin powder (roasted preferred)
  • 3/4 tsp red chilli powder
  • 1/4 tsp garam masala

Kofta Ka Salan (Curry Gravy) Ingredients

  • 3 onions
  • 1 inch long piece cassia bark (cinnamon)
  • 1/2 tsp whole black pepper
  • 2-3 green cardamom pods
  • 1/2 tsp cumin seeds
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste (optional)
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 3/4 tsp cumin powder
  • 1/2 cup yogurt
  • 1/2 tsp garam masala
  • Additional cilantro for garnishing
  • Cooking oil (generous amount for frying and sautéing)
  • 2 cups hot water

Instructions

  1. Prepare the Kofta Mixture: Run the onion, green chilies, mint leaves, and coriander through a food processor to form a fine mixture. Add the remaining kofta ingredients and pulse briefly just to combine into a paste. Scrape down the sides to ensure even mixing.
  2. Test and Adjust Seasoning: Fry a small piece of the kofta mixture in oil until cooked through. Taste and adjust salt and spices as needed.
  3. Shape the Koftas: Grease or wet your hands to prevent sticking. Take roughly 40g portions of the mixture, press firmly to bind, and roll into balls.
  4. Whisk Yogurt: Whisk the yogurt lightly until smooth and set aside near the stove for easy use later.
  5. Prepare Onion Puree: Puree the three onions with very little water or grate them finely to a pulpy consistency.
  6. Heat Oil and Toast Whole Spices: In a large pot, heat a generous amount of oil. Add cassia bark, whole black pepper, green cardamom pods, and cumin seeds. Let them sizzle gently to infuse the oil.
  7. Sauté Onion Puree: Add the pureed onions to the pot and cook on medium heat for 8-10 minutes, stirring occasionally, until the onions turn a light caramel color, adding a rich depth to the gravy.
  8. Add Pastes and Ground Spices: Stir in green chilli paste (if using), garlic and ginger pastes. Cook for one minute, then add salt, red chilli powder, coriander powder, and cumin powder. Sauté until the mixture thickens and the oil begins to separate.
  9. Add Water and Koftas: Pour in 2 cups of hot water, bring the gravy to a boil, then reduce to a simmer. Gently add the shaped koftas to the pot.
  10. Simmer Koftas: Cover the pot and let the koftas cook in the gravy for 30-35 minutes over low heat, allowing flavors to meld and koftas to cook thoroughly.
  11. Temper with Yogurt: Remove the pot from heat. Warm the yogurt slightly by tempering it with a few spoons of the hot salan to prevent curdling, then slowly stir the yogurt into the curry until incorporated smoothly.
  12. Final Seasoning and Garnish: Adjust the consistency of the gravy if needed by adding water. Season to taste, sprinkle garam masala evenly over the curry, garnish with fresh cilantro, and serve hot.

Notes

  • Use extra lean beef keema to ensure koftas hold their shape and are tender.
  • Greasing or wetting hands greatly helps in shaping koftas without the mixture sticking.
  • Caramelizing onions properly is key to achieving the signature flavor of kofta ka salan.
  • Tempering yogurt by warming prevents splitting and results in a creamy curry.
  • Adjust chili levels based on taste preference; green chili paste is optional for milder flavor.
  • Besan (roasted chickpea flour) acts as a binder and adds a nutty flavor to koftas.

Find it online: https://marthatasty.com/authentic-kofta-curry-recipe/