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
Build a full meal around Kofta Curry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
250 grams | Minced Meat , chicken or mutton |
|
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 |
|
— | Salt , to taste |
|
2 tablespoons | Oil |
|
1 cup | Yogurt , whisked |
|
2 cups | Water |
|
2 tablespoons | Cilantro , chopped |
|
1 stick | Cinnamon |
|
2 | Clove |
|
2 | Cardamom , green |
|
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.