Quick Kofta Curry Recipe

Ever had one of those days where you crave something hearty and full of flavor, but don’t want to spend hours in the kitchen? Let me introduce you to my go-to comfort dish—Quick Kofta Curry! Made with juicy meatballs bathed in a luscious yogurt-tomato sauce, this recipe lets you take your taste buds on a spicy adventure without the hassle.

I enjoy making quick yet flavorful meals, and my Quick Kofta Curry is one of my favorites. While this dish has its roots in traditional preparations (often involving grilling), here I use the oven to keep the meat tender and juicy while ensuring a slightly crispy exterior.

The next step is to simmer the meatballs in a sauce made with tomatoes, coconut milk, and spices—especially garam masala, which is the secret in so many Indian and Indian-inspired dishes.

Ingredients

• Ground Beef or Lamb: Rich in protein, provides a savory base.
• Onion: Adds sweetness and depth, also rich in antioxidants.
• Ginger-Garlic Paste: Enhances flavor and aids digestion.
• Ground Cumin: Earthy spice, aids in digestion.
• Garam Masala: Aromatic blend boosting warmth and health benefits.
• Plain Yogurt: Creamy texture, rich in probiotics for gut health.
• Turmeric Powder: Offers anti-inflammatory benefits, earthy flavor.
• Fresh Cilantro: Adds freshness, rich in vitamins and antioxidants.

Ingredient Quantities

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• 500g ground beef or lamb
• 1 medium onion, grated
• 2 tablespoons ginger-garlic paste
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons chopped fresh cilantro
• 1 egg, beaten
• 2 tablespoons cooking oil
• 1 cup plain yogurt
• 2 tablespoons tomato paste
• 1 teaspoon turmeric powder
• 1 cup water
• 2 green chilies, sliced
• Fresh cilantro for garnish

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How to Make this

1. In a bowl, blend together the beef or lamb, onion, ginger-garlic paste, cumin, coriander, garam masala, red chili powder, salt, cilantro, and egg. Make sure the meat and spices are mixed well, and be careful not to overwork the mixture. Otherwise, your meatballs will be tough instead of tender.

2. Mold the blend into tiny spheres, roughly the dimensions of a walnut. Put them to the side.

3. In a large pan, warm the cooking oil over a medium flame. Put the koftas in the pan and let them sizzle—still over medium heat—until they are browned on all sides. Take the koftas out of the pan and set them on a plate or platter.

4. In the same saucepan, add additional oil if necessary, then incorporate the turmeric powder and tomato paste. Allow the mixture to cook for 1-2 minutes. You want the oil to start separating from the paste.

5. Lower the heat to low and place the yogurt in the pan a little at a time, stirring constantly to keep it from curdling. Allow it to combine with the other ingredients for another 2-3 minutes. You want it all to be well and truly mixed and hot, but not boiling.

6. To the pan, add 1 cup of water and bring it to a gentle simmer.

7. Slowly put the browned koftas back in the pan. Add sliced green chilies and cover the pan. Let the curry simmer on low for 20-25 minutes, until the koftas are cooked through and the flavors have melded.

8. Taste the dish and see if it needs any more salt. If it does, add it.

9. Before serving, add fresh cilantro as a garnish to the kofta curry.

10. Quick Kofta Curry is a recipe that you can enjoy with naan or rice. I hope you savor it!

Equipment Needed

1. Mixing bowl
2. Grater
3. Measuring spoons
4. Knife
5. Cutting board
6. Large pan or skillet
7. Stirring spoon or spatula
8. Plate or platter
9. Small bowl (for beaten egg)
10. Measuring cup

FAQ

• Can I make the koftas in advance?Koftas can be prepared in advance. You can shape them and then refrigerate them for up to 24 hours before cooking.
• Can I use a different kind of meat?Of course! You can use ground chicken or turkey in this dish to make it a lighter version.
• Is there a substitute for yogurt?A dairy-free substitute can also be made with coconut milk or cream, though this will alter the flavor somewhat.
• How spicy is this dish?The heat of the curry is at a moderate level. You may adjust the chili powder and green chilies to suit your taste.
• Can I freeze the koftas?It is permissible to freeze raw koftas for a time span not exceeding 3 months. Thaw the koftas in the refrigerator prior to cooking.
• What can I serve with Kofta Curry?It is customarily served with rice or naan; however, you can match it with any bread or salad you desire.

Quick Kofta Curry Recipe Substitutions and Variations

Substitute ground turkey or chicken for a lighter version of ground meat.
Ginger-garlic paste: Use 1 tablespoon of freshly grated ginger and 1 tablespoon of minced garlic.
Coconut yogurt: Use coconut milk to create a dairy-free alternative. This yogurt has a delicious tropical flavor that complements all sorts of dishes. You can eat it straight up, but it also adds a luscious creaminess to smoothies and salad dressings.
Red chili powder: Use paprika if you prefer a spice level that is milder.
Olive oil or ghee may be substituted for cooking oil.

Pro Tips

1. Mixing the Meat When combining the meat mixture, use your hands to gently mix everything together. This ensures even distribution of spices without overworking the meat, which can make the koftas tough.

2. Chilling the Koftas After shaping the koftas, place them in the refrigerator for at least 15-20 minutes before cooking. This helps them firm up and prevents them from falling apart when frying.

3. Yogurt Temperature To prevent the yogurt from curdling when added to the sauce, ensure that the yogurt is at room temperature and that you stir it in gradually over low heat.

4. Browning the Koftas Take your time when browning the koftas. A proper sear locks in juices and flavor, creating a delicious crust. Turn them gently to brown on all sides without breaking them.

5. Adjusting Spice Levels If you prefer a milder curry, reduce the amount of red chili powder and green chilies. You can also add more yogurt or a splash of cream to balance the heat if needed.