The thing I love about Pakistani/Indian food is its richness in flavor, all the herbs and spices that would surely please your taste buds, leaving you with not just a full tummy but a very satisfied one was well.
Kofta is one of my husband’s favorite Pakistani dishes. It is basically spiced meatballs in creamy sauce, it is served with saffron rice or naan.
I have made a bit of twist in the recipe as we both aren’t quite fond of very spicy food.
Preparation Time: 20 mins
Cook Time: 1 hour
For the koftas / meatballs
- 1 kg ground beef
- 2 medium onions – chopped
- 3 tsps.
- 3 tsps. ground ginger
- 1½ tsp. chili powder
- 1 cups chopped cilantro
- 1 ½ tsp. salt
- 1 tsp. pepper
For the CURRY
- ½ cup Vegetable Oil
- 2 medium Onions – diced
- 5 cloves Garlic – diced
- 1 ½ inch Ginger – minced
- 2½ tsps. Turmeric
- 2½ tsps. Ground Cumin
- 1 ½ tsp. Chili Powder
- 3½ tsps. Garam masala
- 2 cups tomato sauce
- 5 medium-sized tomatoes – peeled, seeded and crushed
- 1¼ cup yogurt (full fat)
- Salt (to tasted)
- Pepper (to taste)
- Sugar (optional, this is just to neutralize sourness)
- Butter (the twist)
- In a medium-sized bowl, mix all the ingredients for Kofta/meatballs, I used my hand to incorporate the ingredients very well.
- Form meatballs like the size of a walnut, put them on a tray and refrigerate while you cook the curry.
- For the curry, over medium heat put oil and sauté the onions for 3 minutes, use a deep wide pan.
- Add garlic, ginger, chili and spices and sauté for 5 minutes, stirring constantly.
- Add the meatballs, when they are golden brown flip them so that they are golden brown on all sides.
- Add the tomato sauce and the crushed tomatoes, season with salt and pepper and cook over medium heat for about 30 minutes.
- Add the yogurt and continue cooking on low heat for about 15 minutes.
- Serve the meatballs, topped with the sauce. Sprinkle with chopped fresh cilantro and julienned ginger.
For us it is best to eat Kofta with paratha. 🙂