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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
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Pakistani
Servings
4
people
Calories
399
kcal
Ingredients
Metric
US Customary
1x
2x
3x
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:
399
kcal
Carbohydrates:
16
g
Protein:
30
g
Fat:
24
g
Saturated Fat:
6
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
12
g
Trans Fat:
1
g
Cholesterol:
115
mg
Sodium:
274
mg
Potassium:
848
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
556
IU
Vitamin C:
12
mg
Calcium:
106
mg
Iron:
5
mg
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