Kofta Curry
Spiced minced lamb koftas (meatballs) seasoned with cardamom, nutmeg, and kewra water, gently poached until firm, then simmered in a yogurt-and-cream gravy enriched with browned onion paste. Unlike the stuffed nargisi kofta, these are smaller, denser meatballs in a richer, more abundant sauce — the everyday Mughlai kofta preparation made across North India.
Cuisines
Hyderabadi
Awadhi
Kashmiri
Mughlai
Punjabi
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 250 grams | minced meat (lamb or beef) |
| 1 medium | onion, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | garam masala |
| 1/4 teaspoon | turmeric powder |
| 1 tablespoon | chickpea flour (besan) |
| — | salt to taste |
| 2 tablespoons | oil |
| 1 cup | yogurt, whisked |
| 2 cups | water |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 stick | cinnamon |
| 2 | cloves |
| 2 | green cardamoms |
| 1 teaspoon | cumin seeds |
Instructions
- 1 In a bowl, mix minced meat with half of the chopped onion, ginger-garlic paste, red chili powder, coriander powder, garam masala, turmeric powder, chickpea flour, and salt.
- 2 Form the mixture into small, smooth balls (koftas) and set aside.
- 3 Heat oil in a pan and add cinnamon stick, cloves, cardamoms, and cumin seeds. Sauté until aromatic.
- 4 Add the remaining chopped onion and sauté until golden brown.
- 5 Reduce the heat and add whisked yogurt, stirring continuously to prevent curdling.
- 6 Add water and bring the mixture to a boil.
- 7 Gently place the koftas into the curry, cover, and simmer on low heat for 20-25 minutes until the koftas are cooked through.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a tablespoon of cream to the curry just before serving.