Kofta Curry
کوفتے کا سالن
Kofta curry is a much-loved home dish across Pakistan: soft beef meatballs cooked in a deep red onion, tomato and yogurt gravy. The koftas are not fried first; they go raw into the simmering and cook gently in it, so they stay tender and soak up the masala. Roasted in the mince binds the koftas, and the one rule that keeps them whole is simple: do not stir until they have set.
- ⏱ Total: 1 hr 30 min
- Prep: 35 min
- Cook: 55 min
- Medium
- Serves 5
Method
Tap a step when it is done.
In a bowl, combine the mince with the squeezed onion, roasted , green chilies, 2 tbsp coriander, mint, 1 tsp each of ginger and garlic paste, 1 tsp salt, 1 tsp chili powder and 1 tsp garam masala. Knead with your hand for 3–4 minutes until sticky, then chill for 15 minutes.
With lightly oiled hands, roll the mixture into about 20 smooth balls the size of a walnut, pressing out any cracks.
Heat the oil in a wide over medium heat. Fry the sliced onions for 10–12 minutes, stirring, until deep golden brown.
Add the remaining ginger and garlic paste, the tomatoes, remaining salt and chili powder, turmeric and coriander powder. Cook for 5 minutes until the tomatoes soften, then add the yogurt and do the for 5–6 minutes until the masala is thick and the oil separates.
Pour in the hot water and bring to a boil. Lower the koftas into the gravy one at a time in a single layer. Do not stir; cover and cook on low heat for 20 minutes, gently swirling the pot by its handles once or twice.
Uncover. Now the koftas are firm, so you can stir gently. Simmer uncovered on medium heat for 8–10 minutes until the gravy thickens to your liking and the oil floats on top. Sprinkle in the remaining garam masala.
Turn off the heat, scatter the remaining coriander and serve with hot roti, naan or plain boiled rice.
Kitchen notes
Squeeze the grated onion very well. Onion juice makes the mixture wet, and wet koftas fall apart in the gravy.
Kneading the mince until it turns sticky is what holds the koftas together. Lean mince with no fat tends to make dry, crumbly koftas.
Make sure the gravy is boiling when the koftas go in. The heat sets their outside straight away.
A home-style classic
Kofta curry, often just called koftay, is one of those dishes found in almost every Pakistani household’s weekly rotation. It is made with beef or mutton mince, which makes it more affordable than a full meat curry, and it is popular with children because there are no bones to deal with. It is eaten for lunch or dinner with roti, naan or plain rice, and often packed into lunch boxes the next day.
The key: koftas that stay soft and whole
Three things make good koftas. First, the mince should have some fat and be ground fine, ideally twice; fat keeps the koftas juicy. Second, the mixture must be dry and well kneaded: the grated onion squeezed out, a little dry-roasted to bind, and a few minutes of kneading until the mince turns sticky. Third, leave them alone at first. The koftas go into boiling gravy, which sets their outside, and then cook covered without stirring for 20 minutes. After that they are firm and can be stirred gently.
The gravy itself is a classic base: onions fried deep golden, then tomatoes, spices and yogurt cooked with a proper until the oil separates.
Variations
- Nargisi koftay: wrap the mince around boiled eggs to make large koftas, then halve them to serve.
- Aloo koftay: add 2 peeled, halved potatoes with the water for a more filling pot.
- Stuffed koftas: press a few almonds or a small piece of cheese into the centre of each kofta before rolling.
Storing and reheating
Kofta curry keeps for 3 days in the fridge and freezes well for up to 2 months, since the koftas hold their shape. Reheat over medium heat with a splash of water, swirling the pan rather than stirring hard. Uncooked koftas can also be frozen on a tray and cooked straight from frozen, adding 5 minutes to the simmer.
Questions people ask
Why do my koftas break in the curry?
Usually the mixture was too wet, was not kneaded enough, or the curry was stirred too early. Squeeze the onion dry, knead until sticky, chill the koftas and only swirl the pot for the first 20 minutes.
Should I fry the koftas before adding them?
You can shallow-fry them for 3–4 minutes until browned for extra safety and flavour, but many Pakistani homes cook them raw in the gravy, which keeps them softer and lets the gravy take on more meat flavour.
Can I make the koftas with chicken or mutton mince?
Yes. Mutton mince works exactly the same way. Chicken mince is softer, so add an extra tablespoon of roasted besan and cook the koftas for 15 minutes instead of 20.
Nutrition (estimate, per serving)
- Calories
- 475
- Protein
- 30 g
- Fat
- 34 g
- Carbs
- 12 g
