Luscious Pakistani Kofta Curry

Craving a hearty and flavorful meal that’s bursting with exotic spices? Look no further than Pakistani Kofta Curry! These melt-in-your-mouth koftas (meatballs) simmered in a rich and aromatic gravy are a true Pakistani comfort food.

This recipe provides a detailed guide to creating this delectable dish, complete with ingredient lists, step-by-step instructions, and nutritional information.

Ingredients

For the Kofta:

500 gms ground lamb or beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 green chili, finely chopped (optional)

1 tablespoon chopped coriander leaves (cilantro)

1 teaspoon ground cumin

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon red chili powder

1/4 teaspoon turmeric powder

Salt to taste

1 egg, beaten (optional)

2 tablespoons breadcrumbs or gram flour (besan)

For the Curry:

2 tablespoons vegetable oil

1 large onion, thinly sliced

2 tomatoes, chopped

1 tablespoon ginger-garlic paste

1 teaspoon ground coriander powder

1 teaspoon cumin powder

1/2 teaspoon garam masala

1/2 teaspoon red chili powder (adjust to preference)

1/4 teaspoon turmeric powder

1 teaspoon tomato paste (optional)

1 cup yogurt (whisked)

4 cups water or chicken broth

Salt to taste

Chopped fresh coriander leaves (cilantro) for garnish

Directions

1. Prepare the Kofta: In a large bowl, combine the ground meat, chopped onion, garlic, ginger, green chili (if using), coriander leaves, cumin, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well to incorporate all the spices.
2. Add the beaten egg (if using) or breadcrumbs/gram flour and mix thoroughly until the mixture becomes cohesive and easy to form into balls.
3. Shape the mixture into small, bite-sized meatballs (around 1-inch diameter).
4. Cook the Kofta: Heat a pan or skillet with a thin layer of oil over medium heat. Once hot, gently add the koftas and cook until golden brown on all sides. You can also shallow fry or bake the koftas at 375°F (190°C) for 15-20 minutes, turning occasionally. Set the cooked koftas aside.

5. Prepare the Curry: In the same pan used for browning the koftas, heat the remaining oil over medium heat. Add the sliced onions and cook until softened and translucent.
6. Add the chopped tomatoes and ginger-garlic paste. Cook for another 2-3 minutes, stirring frequently, until the tomatoes release their juices and become mushy.
7. Now, add the ground coriander powder, cumin powder, garam masala, red chili powder, and turmeric powder. Stir well and cook for a further minute to allow the spices to bloom and release their aroma.
8. Add the tomato paste (if using) and cook for another minute.
9. Pour in the whisked yogurt and cook for 2-3 minutes, stirring constantly, until the yogurt curdles slightly.
10. Add the water or chicken broth and bring the mixture to a boil.
11. Season with salt to taste and simmer the curry for 10-15 minutes, allowing the flavors to meld.

12. Assemble the Dish: Gently add the cooked koftas to the simmering curry. Reduce heat to low and simmer for another 5-7 minutes, or until the koftas are heated through and the curry thickens slightly.
13. Garnish with fresh coriander leaves and serve hot with naan bread, roti, or steamed rice.

Nutrition Facts (per serving)

This is an approximate nutritional breakdown per serving. The actual values may vary depending on the specific ingredients used.

Calories: 450-500

Protein: 30-35 grams

Fat: 20-25 grams

Carbohydrates: 30-35 grams

Conclusion