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Kofta Curry Recipe (Pakistani Meatball Curry)
Knead. Chill. Do not stir.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKofta curry is soft meatballs in a red tomato and onion gravy, the everyday cousin of kofta korma. Kofte break when the mince is loose or the curry is stirred too soon. The fix is kneading the mince well, chilling the balls and only shaking the pot for the first 10 minutes.
The 3 laws of kofta curry
Why this recipe works
Loose mince
Kneading binds the meat.
Warm balls
Cold kofte hold their shape.
Stirring
Shake the pot instead.
Shopping and prep list
Ingredients
Kofte
Gravy
The NineFoods kofta gauge
Will your kofte hold?
Press a raw kofta gently.
Method · 4 stages
Step by step
Make kofte
- Mix and knead the kofta ingredients 5 minutes.
- Roll into balls and chill.
Gravy base
- Brown onions, add ginger garlic, tomatoes and spices.
- Bhuno until oil separates.
Simmer kofte
- Add hot water and bring to a simmer.
- Add kofte, cover and only shake the pot for 10 minutes.
Finish
- Uncover and thicken the gravy.
- Garnish with garam masala and coriander.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Loose mix or early stirring.
Fix next time
Knead well, chill and do not stir for 10 minutes.
Why
Lean mince, over-kneaded.
Fix next time
Use mince with some fat and add yogurt.
Why
Too much water.
Fix next time
Simmer uncovered 5 minutes.
Why
Rushed bhunai.
Fix next time
Fry until oil separates before water.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Beef mince | Main | Chicken or mutton mince |
| Besan | Binder | Bread crumbs |
| Tomatoes | Gravy | Yogurt for a korma style |
| Oil | Bhunai | Ghee |
After the meal
Serve, store, reheat
Serve with
Roti, naan or plain rice.
Store
Fridge 3 days. Freezer 2 months.
Reheat
Shake the pot rather than stirring while it warms.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 5 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (will your kofte hold) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Kofta Curry FAQ
How do I stop kofte breaking?
Knead the mince, chill the balls and avoid stirring for 10 minutes.
Do I fry kofte first?
No. Simmering them raw keeps them soft.
What binds kofte?
Roasted gram flour and well-kneaded mince.
Can I freeze kofta curry?
Yes, for up to 2 months.