Savoury Pakistani Curried Kofta

One of my favourite cuisines is Pakistani food. It’s a little different from North Indian food in that the use of spice is more subtle, the oil a little more than usual (but who cares when the food’s so delicious)! You will know the difference in this recipe for Pakistani curried kofta.

Savoury Pakistani Curried Kofta

Gretel Shaw

Kofta is one of the my favorite meatball recipes. If you're looking for new ideas for kofta recipe. I know you'll love this recipe for Pakistani curried kofta.

5 from 1 vote

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Main Course

Cuisine Pakistani

Servings 4 people

Calories 399 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Meatballs Ingredients

• ¼ cup chickpea flour
• ½ medium yellow onion
• 1 inch ginger - peeled and cut into pieces
• 1 medium egg - lightly beaten
• 1 dash salt
• ¼ teaspoon chili powder (chilli powder in British English)
• 20 small black peppercorns
• 450 grams ground beef (minced beef)

Tomato-Yogurt Sauce Ingredients

•  
  3 tablespoons oil
• ½ medium yellow onion - chopped
• ½ teaspoon cumin - ground
• ¼ teaspoon chili powder (chilli powder in British English)
• ¼ teaspoon smoked paprika
• ¼ teaspoon turmeric
• 400 grams passata or crushed tomatoes (tomato puree with seeds removed)
• 2 cups water
• ½ cup Greek yogurt
• 1 dash salt
• 1 bunch cilantro (coriander)
• 2 cups water - boiling

Instructions

 

Meatball Instructions

• Grind together the ginger and onion.
• Whisk it with the besan, egg, salt, chilli powder and peppercorns.
• Now add the minced meat. Fry a small pinch of the final mixture to check the seasoning.
• Once it is adjusted, make round balls of the mixture of about 1 and 1/2 inches in diameter. Place it on a parchment sheet. Cover and refrigerate.

Gravy Instructions

• In a heavy saucepan, put in the oil. Add the onion and saute until it turns golden. Now add the powders like cumin, chilli, paprika, turmeric.
• Continue to saute this on a medium flame. Then put in the tomatoes and increase the heat to medium-high. Continue to stir vigorously.
• Now add the water, remove the pot from the stove, and cool.
• Transfer the sauce to the blender; blend until smooth.
• Return the sauce to the pot, add the yoghurt and salt, and keep stirring until combined well.
• Now, place the meatballs in the gravy and cover with more boiling water with just enough to cover the meatballs.
• Bring the mixture to a low boil, reduce the heat, cover the pot and simmer for at least 20 to 25 minutes.
• Gently turn over each meatball. Replace the lid and simmer for another 20 minutes.
• Taste, add salt and serve hot after sprinkling a little fresh coriander.
• Serve on the side with basmati rice or naan.

Nutrition

Calories: 399kcalCarbohydrates: 16gProtein: 30gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 115mgSodium: 274mgPotassium: 848mgFiber: 4gSugar: 7gVitamin A: 556IUVitamin C: 12mgCalcium: 106mgIron: 5mg

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