Pakistani Beef Kofta Curry (Meatball Curry)
Beef Kofta Curry, or simply kofte, is a classic Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the traditional flavor of old-fashioned kofte but it’s made in an easier, more approachable way.
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“This is one of the most delicious dishes I have ever cooked. Didn’t change a thing! Thank you so much. This is going to be a regular addition to our family favourites.”
Michelle
Pakistani Food vs Indian Food
Sometimes I get asked about the difference between Pakistani & Indian food.
Truth is, cuisine is not national; a man-made border won’t suddenly make you eat differently than your neighbor. There is plenty of overlap.
That said, there are distinct differences by region.
The majority of the food I grew up eating – the kebabs, pulaos, biryanis, and kormas – is Moghul-inspired and more popular in Pakistan and North India. This cuisine also happens to be more mainstream here in the West.
There is much more to the subject, but it’s safe to say that beef – because of cultural and religious reasons – is more commonly eaten in Pakistan. And that’s why I often refer to many of my beef recipes as ‘Pakistani’.
How to make Pakistani Beef Kofta Curry
To make kofta curry, you prepare the meatballs and then set them aside while preparing the curry. Bring the curry to a boil, then lower the heat and add the meatballs. Cover, stirring once in between to ensure even cooking, and allow to simmer until the meatballs are cooked through.
Koftas are traditionally deep-fried before simmering in the curry. In the interest of health and ease, I’ve omitted that step, relying instead on herbs and spices to give it vibrant flavor.
Speaking of spices, this recipe uses a fair amount of them. 50% of the ingredients are either whole or ground spices (yes, I calculated). But the spices are what give this dish so much flavor, not to mention differentiate this meatball curry from the rest of the world’s meatball dishes.
A few tips on Making this Kofta Curry:
- Use full-fat ground beef instead of lean. The extra fat helps them bind.
- Drain out any moisture from the ground beef (pat dry with a paper towel if needed).
- Substitute beef it with ground chicken or lamb. If it’s not holding up as well, try adding more chickpea flour or even breadcrumbs.
- Exactly as written, the recipe delivers tender, moist koftas. However, overmixing, overcooking, or overhandling can result in tough koftas.
- Reheating: Add 2-3 tablespoons of water before reheating on the stove or microwave as the curry thickens after cooling.
- Make-ahead: After forming the meatballs, cover with cling wrap and refrigerate overnight. You can even freeze them in an airtight container until you’re ready to cook the curry.
Variations
- How to add potatoes: Add 1 medium cubed russet potato toward the last 20-25 minutes (depending on how large they are cut) along with a bit of extra water. Cover and allow to simmer along with the koftas. And if you love potatoes as much as I do, check out my collection of 10 Pakistani and Indian Aloo (Potato) Recipes.
- Often, kofta curry is topped with boiled eggs, giving it a layer of hearty flavor. I like to boil them separately so that the curry isn’t infused with the scent of the eggs.
How to Double
To double the recipe, double the ingredients for the kofta and the curry except the water. Instead of doubling the water, use only 1.5x the amount. So you’ll add 3 cups of water instead of 4. (See more doubling tips in my FAQ). If you’re concerned the whole spices might be overpowering, start off with 1.5 times the original amount, then add more to taste.
What to Serve with this Pakistani Beef Kofta Curry
Since this is a ‘wet’ curry, you can pair it with either rice or roti, naan, or other bread.
More Beef Recipes:
- Easiest Instant Pot Beef Curry (Stew/Isto)
- Slow Cooker Nihari (Beef Stew) (I also have an Instant Pot version)
- Easy Pakistani Haleem (Beef & Lentil Stew) (Instant Pot)
- Shami Kabob (Instant Pot and Stovetop)
- Seekh Kabob (Ground Beef Skewers)
- Chapli Kabab
- Keema Matar (Ground Beef & Peas Curry) or Aloo Keema (Ground Beef & Potato Curry)
If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations! I love hearing from you!
Pakistani Beef Kofta Curry (Meatball Curry)
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Ingredients
For the Meatballs
- 1 small (120 g after peeling) onion, roughly chopped
- 1 green chili pepper (such as Serrano or Thai chili), roughly chopped
- 1/4 cup packed cilantro leaves
- 1 tbsp mint leaves, optional
- 1 1/2 tsp crushed garlic
- 1 tsp crushed ginger
- 1 lb ground beef, (preferably full fat)
- 2 tbsp gram flour (besan), sub chickpea flour
- 1 egg, lightly whisked
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp kosher salt
For the Curry
- 1 large onion, roughly chopped
- 2 medium (3 small) tomatoes, roughly chopped
- 1 green chili pepper (such as Serrano or Thai), roughly chopped
- 1/4 cup neutral oil
- 1 tsp cumin seeds
- 3 whole cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 1-2 green cardamom pods
- 4-5 garlic cloves, crushed
- 1/2 inch piece ginger, crushed
- 3 tbsp plain, whole milk yogurt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2-1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp paprika powder (or Kashmiri chili powder), (optional – for color)
- 1 1/2 tsp kosher salt
- 2 cups water
- 1/4-1/2 tsp garam masala
- 1-2 tbsp cilantro leaves, finely chopped
Instructions
Meatballs:
- Combine the onion, green chili pepper, cilantro, and mint (if using) in a food processor. Use the pulse function to chop so that the onions are finely chopped but not blended. You don’t want the onions to break down too much and release water. Add the rest of the ingredients listed under meatballs (including the meat) and process for 20-30 seconds or just until mixed.
- Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. You can also use a cookie scoop to make this go faster. It should make around 25 meatballs. Set aside.
Curry:
- Rinse your food processor. Use the pulse function to finely chop the onion. Remove and set aside. Next, blend the tomatoes and green chili pepper. Set aside.
- Heat oil in a large, heavy bottomed pan over medium-high heat. Add the whole spices and allow them to sizzle for a few seconds. Add the chopped onion and sauté, stirring often, for 8 minutes, or until golden brown. Deglaze the pan with 2 tbsp of water. Add the garlic and ginger and sauté for another 2 minutes, until the onions have deepened even more in color. Add the tomatoes and green chili pepper mixture, followed by the yogurt, spices and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture. Deglaze once again with 2 tbsp of water and continue to sauté until the oil separates again.
- Add 2 cups water and increase the heat to bring to a boil. Reduce the heat to the lowest setting. Once it has stopped boiling, arrange the kofte in a single layer.
- Increase the heat to medium, cover and allow it to cook for 10 minutes. Uncover and gently stir the kofte. Reduce the heat to low-medium. Cover and allow it to simmer for another 35 minutes, stirring once in between, until cooked through.
- Sauté to evaporate water to make the kofte to desired consistency. Taste and add salt, if needed. Sprinkle in garam masala and cilantro. Serve hot with roti, naan, paratha, or rice. hard-boiled eggs, if desired.
Notes
- Make-ahead: After forming the meatballs, cover with cling wrap and refrigerate overnight or even freeze them if you’d like to finish making the curry later.
194 Comments on “Pakistani Beef Kofta Curry (Meatball Curry)”
I have a question about using ginger and garlic in recipes. Do you grind your own? If yes, how do you preserve. Also, is there a big taste difference in making your own paste versus the bottles stuff?
I’m definitely going to try this iA. Looks delicious!
I use a mortar and pestle or food processor. If you make a batch, chop them in the food processor, then freeze and use as needed. You’d be fine to replace if there aren’t many preservatives/additives. Thank you and I hope to hear how it turns out!
This is now my go to kofteh recipe. I’ve made it using both ground beef as well as vegan “beef”. It’s flavorful and easy to put together. Another winner by Izzah!
So sweet of you to say, Zainab! Thanks so much for such a kind review!
Absolutely loved this recipe! My husband said he felt like he was eating at a 5 star restaurant in Pakistan. 😉
Hi I tried the recipe but my koftas were hard. Not inedible but definitely not soft. What can I do to improve and make them soft? Thanks
Hi Tazeen, over-mixing or over-cooking may have caused them to be hard. Do you think that may have been the problem?
Tender meatballs require a tender touch! I’m Italian and trust me that’s the secret behind every good meatball…mix the meat and spices and once blended stop – when you roll, don’t squeeze them – a light rounding movement between palms is all it takes… you’ll be surprised by the different texture when you’re more delicate with meatball prep… I love this recipe – it’s so flavorful and easy to process… definitely one of my faves and my Pakistani husband tells me it tastes like home!
What a great tip. Thank you so much, Jodi!
This has become my “go to” kofta recipe. However, most days I just end up using the bulk meatballs from Costco and then pressure cooking it with the curry part. Saves time, it’s not the same but there are days when that extra step of making the koftas after a whole day of work and rushing the kids around is too much. My kids love it and so does hubby, this one has become a no brainer.
What a great idea, Arvah! Thank you for sharing it and your review!
Silly question! If I double the ingredients for the meat do I double for the curry as well?
Yes, doubling up would be perfect! At most you can be conservative about doubling the whole spices (such as cinnamon) to prevent an overpowering taste.
Love this recipe! I wish people would stop identifying every recipe from this part of the world as a ‘curry’. This is a British coined term used to describe ever unique recipe in India as they could not learn the names of individual dishes. This is a koftah recipe, pure and simple, with origins deriving from the influence of Turkish and Iranian cuisine in this part of the continent.
Thank you, Leyla! I was just having this discussion with my sister yesterday. I refer to my recipes as ‘curry’ often when its just a curried dish to help others identify the type of flavors it’ll have – but you’re right, it’s not befitting to many dishes.
What is this divine dish you’ve provided for us! I decided to batch cook this dish to freeze. When the meal was ready, we tested it and they were so delicious, hubby and I couldn’t leave it alone! The spices were perfectly balanced and every bite is such a delight!
I only managed to save a couple of portions to freeze. Thank you for sharing this precious recipe!
Aww haha thanks so much, Yassy! Absolutely delighted to see your review!
I loved this. so tasty, and easy to make.
Thanks very much, Ilona!!
Delicious, my picky eater said “good food” which means success for me.. I tripled the recipe and froze some. Thank you for sharing a great recipe.
You’re welcome, Aiysha!!! I’m so glad to hear that! Thanks for your review and such a great idea to freeze some!