Kofta Curry
Set raw meatballs in a gentle yogurt gravy
16 koftas with gravy; 4 servings
Allow 30 minutes preparation, approximately 55 minutes cooking and 25 minutes nonoverlapping waiting. Squeeze onion before weighing the usable 60 g. Keep the 16 balls similar in size so the centre temperature of one representative thick ball is meaningful. Cooking ranges are guides: retain the stated doneness checks when your pan, meat age or portion thickness changes. One tablespoon = 15 ml; one teaspoon = 5 ml.
About Kofta Curry
Kofta curry uses raw seasoned beef meatballs set directly in a gently simmering onion-yogurt sauce. This avoids a fried crust and gives the koftas a tender even texture. Squeezed onion and a small amount of roasted gram flour control moisture; hard kneading or a rolling boil can make the balls dense or break them apart.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Original quantities serve 4. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Prepare the batch
Squeeze onion before weighing the usable 60 g. Keep the 16 balls similar in size so the centre temperature of one representative thick ball is meaningful.
Cut and portion before heatingKeep the work area ready
Measure the centre of the thickest piece, avoiding bone. Set aside a clean serving dish and clean utensils before handling raw protein. Do not return cooked food to the unwashed raw-food plate. Measure spices separately so they can enter the pan at the intended stage rather than burning while you find the next jar.
Food handlingSet up the equipment
Have the following tools ready before starting: Digital kitchen scale; Measuring jug and 5 ml / 15 ml spoons; Sharp knife and separate raw-protein board; Heavy pan sized for the stated batch; Instant-read food thermometer.
Clean workspaceMeasure the ingredients
Measure the ingredient quantities for your selected servings before applying heat. Keep separately listed groups, such as dough, filling, sauce or garnish, in separate containers; keep any optional additions separate.
Use the ingredient list above
Step-by-step cooking method
1 Mix and portion
Mix mince with squeezed onion, gram flour, the ball portions of ginger, garlic, salt, cumin, chilli and garam masala, plus green chilli and coriander. Work only until tacky, about 1 minute.
2 Mix and portion (continued)
Divide into 16 equal balls, roughly 50 g each, with lightly damp hands. Refrigerate 20 minutes while making the gravy.
3 Cook the onion sauce
Heat oil in a broad pan and cook sliced onions 12–15 minutes until golden. Add remaining ginger and garlic for 1 minute, then coriander and remaining cumin, chilli and salt.
4 Cook the onion sauce (continued)
Lower heat and add yogurt gradually. Stir 4–5 minutes until it integrates with the onions without scorching.
5 Set the koftas
Add 400 ml water and bring to a gentle simmer. Lower the chilled koftas into the sauce in one layer. Do not stir for the first 6 minutes; shake the pan gently instead. Then carefully turn each with a spoon. Keep the lid slightly ajar and the bubbling quiet.
6 Cook through gently
Simmer another 14–18 minutes, turning once, until a centre meatball reaches 71°C on a thermometer. Add top-up water only if the sauce becomes too thick to circulate. Do not use exterior colour as proof that a thick ball is safe; check a ball from the middle of the pan.
7 Adjust the gravy
Lift out cooked balls if the gravy needs further reduction. Simmer sauce uncovered 3–5 minutes, add remaining garam masala, then return balls just to coat.
8 Adjust the gravy (continued)
Rest 5 minutes before serving. Count 4 balls per serving and distribute sauce evenly; avoid stirring vigorously once the koftas are tender.
Chef’s tips
- Squeeze onion before weighing the usable 60 g. Keep the 16 balls similar in size so the centre temperature of one representative thick ball is meaningful.
- Use lamb mince at the same weight for a richer kofta; drain excess rendered fat from the finished sauce if needed.
- A 5 ml teaspoon and 15 ml tablespoon are used throughout. Weigh salt where possible because crystal sizes vary. Add any top-up water in the listed small increments and stop once the required texture is reached.
Common mistakes & quick fixes
- Koftas break in the sauce
- Chill shaped balls, avoid excess raw onion liquid and leave them untouched for the first 6 minutes in a gentle simmer.
- Uneven finish between pieces
- Sort by thickness before cooking and check the largest piece separately. Move smaller finished pieces to a clean warm dish while thicker ones finish; do not assume colour alone proves that the centre is cooked.
Variations & serving ideas
A practical adjustment: Use lamb mince at the same weight for a richer kofta; drain excess rendered fat from the finished sauce if needed.
Perfect result check
| Texture and structure | Chill shaped balls, avoid excess raw onion liquid and leave them untouched for the first 6 minutes in a gentle simmer. |
|---|---|
| Final seasoning | Taste only after the protein is fully cooked. The named principal ingredient should remain distinct, with no scorched spice bitterness or raw garlic edge. |
Storage & reheating
| Refrigerate | Within 2 hours; use within 48 hours | Divide into shallow portions promptly; refrigerate at 5°C or colder. Do not leave a deep cooking pot on the counter to cool. |
|---|---|---|
| Freeze | Up to 2 months for quality | Pack cooled portions airtight, label and freeze. Thaw in the refrigerator. Reheat one portion once to 74°C throughout; add a small measured splash of water only where a sauce needs loosening. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Main cooking | Follow the individual steps | Adjust the burner to reproduce the described sizzle or gentle simmer; pan material and burner strength vary. |
| Finishing | As described | Reduce heat if the coating catches before the centre is done. Check internal temperature independently of surface browning. |
Helpful answers before you cook
Can I fry the balls first?
Yes, but this changes the tender poached style. Brown briefly then finish in sauce, checking the same 71°C centre temperature.
Why are the balls dense?
Very lean mince, too much flour or long kneading can make them hard. Use the stated fat level and stop mixing once the ingredients hold together.
Can I freeze raw balls?
Freeze on a tray then bag airtight. Thaw fully in the refrigerator before following the stated sauce timing; do not assume frozen centres cook on the same schedule.
