Kofta Curry is an Indian dish of meatballs in gravy. This famous meatball curry consists of fine mince balls cooked in a tangy spicy curry and served along with bread or fragrant white rice.
Kofta curry is a lip-smacking, easy to prepare curry dating back to royal kitchens from the era of Mughals. It is a very common meat dish prepared in Muslim households worldwide.
I remember how many celebrations during my childhood were made special by this curry. I remember helping her shape the balls and then enjoy watching her drop the meatballs in curry..This dish is something I always relished as a child and still do. Somehow, it never made it to my kitchen till today. Kofta Curry was always something that Mom made and I ate 😃 . Guess, I was too wary of the fact that it will never turn out like mom’s.
Well, today that changed as I coaxed mom to share her recipe and also guide me in replicating the dish. It was a success no doubt and above all I enjoyed watching my kids lap it up like I did during my childhood. Assuming that’s how heirloom recipes are passed down through generations.
How To Make Kofta Curry?
The main technique that gives flavour to the dish is by cooking raw marinated meat balls in the slow simmering gravy. As the gravy cooks so do the meatballs leaving out their flavourful juices in the curry. The spices are minimal but it’s always best to use them fresh and grind whole spices for the gravy than using powdered packaged ones.
What mince to use for Koftas?
Commonly and traditionally Koftas are always made of Mutton mince. The mince has a good mix of meat and fat that imparts a beautiful flavour to the gravy while cooking.I, however, made the Koftas using Chicken Mince since we are not fond of red meat. Nevertheless, the koftas turned out just perfect and quicker to make.
It’s quite a risk to add raw meatballs in the gravy as there are chances of them disintegrating if they are not bound well.
✔ The trick is to drain out maximum water from the mince and leave it in the strainer for a longer time. Also the water from onions needs to be squeezed out. Koftas are bound using gram flour (besan) which helps a lot.
✔ If the kofta mixture is soft and cannot be shaped into balls it is then advisable to refrigerate for an hour and let the mixture harden.
✔ Oiling the palms well and then shaping the koftas help bind thentight and round without any mixture sticking on the hands.
✔ Before adding Koftas to the gravy it is always wise to refrigeratethem for 10mins to harden.
✔ Never add koftas to boiling curry. Curry always needs to be simmering and the process of placing koftas in curry has to be gentle, one by one.
✔ Once Koftas are added give them enough time to fully cook before turning over. This will eliminate any risk of breaking the Koftas.
With these basic tips in mind making a yummy Kofta Curry is anybodies game. Follow mom’s Kofta Curry Recipe and win everybody’s heart.
Mom’ Kofta Curry Recipe
For the Koftas
250gms Chicken Mince
¼ cup finely chopped onions (squeeze out the water after chopping)
¼ cup chopped fresh coriander leaves
3 tbsp ginger garlic paste
4 tbsp besan (gram flour)
1 tsp dry spices, each (haldi, red chilli, garam masala, dhania jeera)
1 tbsp Chopped green chillies
Salt as per taste.
✔Mix everything in a bowl.
✔Shape into 10 to 12 koftas.
If mixture is soft refrigerate for an hour and then shape by oiling palms well. Refrigerate after shaping.
To be blended into a fine paste
1 cup sliced onions
½ cup curd
1 medium tomato
3 tbsp ginger garlic paste
2 green chillies
Black peppercorns 4 nos
Cardamom 4 nos
Cinnamon 1 1’inch piece
Cloves 4 nos
Black Cardamom 1 no
For the tadka (tempering)
2 tbsp oil
1 tsp each of
Red Chilli powder
Dhania Jeera (coriander – cumin) powder
¼ cup oil
Chopped Coriander for garnish
Salt as per taste
✔To make the curry, heat oil in a pan and fry the prepared paste on medium flame for 5 minutes.
✔Add 3 cups water and simmer for 5 minutes.
✔Gently place koftas, one by one in the curry.
✔Cook for a few minutes and then cover with lid and let simmer till koftas are cooked.
To make the tempering, heat oil in a separate pan till smoking point.
✔Switch off gas, add spices, some salt and 1 tablespoon of water.
✔Immediately pour the tempering in curry pot.
✔Simmer uncovered till desired consistency.
✔Garnish with coriander and serve with rice n bread or Sheermal