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.

A bowl of Pakistani Beef Kofta Curry garnished with half a hard boiled egg and cilantro.

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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

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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’.

Uncooked Meatballs (Kofte) on a platter

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.

A bowl of Pakistani Beef Kofta Curry garnished with half a hard boiled egg and cilantro.

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 bowl of Pakistani Beef Kofta Curry on a table

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.
Eating Pakistani Beef Kofta Curry with Naan

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.

A bowl of Pakistani Beef Kofta Curry with a piece of naan.

More Beef Recipes:

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-2
4.91 (121 ratings)

Pakistani Beef Kofta Curry (Meatball Curry)

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the authentic flavor of old-fashioned kofte but it’s made in an easier, more approachable way.
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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

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 or even freeze them if you’d like to finish making the curry later.
Calories: 513kcal, Carbohydrates: 17g, Protein: 24g, Fat: 39g, Saturated Fat: 11g, Cholesterol: 123mg, Sodium: 1657mg, Potassium: 633mg, Fiber: 4g, Sugar: 6g, Vitamin A: 933IU, Vitamin C: 17mg, Calcium: 89mg, Iron: 4mg
Author: Izzah Cheema
Course: Main Course
Cuisine: Pakistani