Beef Kofta Curry Recipe

Indian cuisine · 450 calories

Beef Kofta Curry recipe

About this recipe

Beef Kofta Curry is a comforting and aromatic dish rooted in Indian cuisine, offering tender spiced meatballs simmered in a rich, flavorful tomato and yogurt-based curry. Perfect for a hearty family dinner, this recipe brings an authentic taste of India to your table.

Ingredients

  • NaN Fresh Halal British Beef Steak Mince 20 - 25 % Fat
  • 1 Kg Red Onion 1kg
  • - Ginger - 100g
  • - Fresh Asian Coriander Bunch
  • - Amul Masti Dahi
  • 400G Trs Italian Chopped Tomatoes 400G
  • 250G Garlic 250g
  • 100 G Trs Ground Cumin Jeera Powder
  • 100G Trs Dhania Powder (Indori) 100G
  • 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
  • 100G Trs Chilli Powder 100G
  • NaN Trs Haldi Powder Turmeric
  • - Tata Salt
  • 1 Ltr Ktc Sunflower Oil

Instructions

  1. 1. In a large mixing bowl, combine the minced beef, grated onion, ginger-garlic paste, ground cumin, ground coriander, garam masala, red chili powder, salt, and chopped coriander leaves. Mix well and shape into 16 small meatballs (koftas).
  2. 2. Heat 2 tablespoons of oil in a large pan over medium heat. Add the koftas in batches and fry until browned on all sides, about 5 minutes per batch. Remove and set aside.
  3. 3. In the same pan, add the remaining oil and sauté the chopped onions until golden brown, about 5 minutes. Add ginger-garlic paste and cook for 1 minute until fragrant.
  4. 4. Stir in the ground cumin, ground coriander, turmeric, garam masala, red chili powder, and salt. Cook the spices for 1 minute, stirring constantly.
  5. 5. Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.
  6. 6. Lower the heat and stir in the yogurt, one tablespoon at a time, to prevent curdling. Mix well to form a smooth curry base.
  7. 7. Add 200 ml of water to the pan and bring the curry to a gentle simmer. Carefully add the browned koftas back into the curry, cover, and simmer for 10 minutes until the koftas are fully cooked and tender.
  8. 8. Garnish the curry with fresh coriander leaves and serve hot with basmati rice or naan.