Best,Easy & Authentic Kofta Recipe made at Home Lucky Masale

Kofta Curry Recipe

Kofta curry is a very famous dish in the Indian subcontinent. It’s a meatball curry wherein firstly, the soft tender meatballs are formed while mixing spices and herbs in the minced meat and then they are simmered with the curry. Curry itself is an amalgamation of Indian spices, and these exotic spices imparts a vibrant taste to the dish.
Kofta curry also known as Kofte is very popular in Northern India as this region’s dishes are highly influenced by Mughlai cuisine. The Khansamas (chefs) of Mughals brought in their Persian culinary skills to India and imbibed them with exotic Indian spices. The extensive use of saffron and herbs and spices gave Mughlai cuisine a niche not only in Indian subcontinent but also throughout the world.
Kofta curry though it may look like a daunting task to cook at home, but it is super easy to make. The meatballs are prepared separately and later they are added in the curry. It’s worth mentioning here that koftas can be made by using either chicken minced meat or lamb or goat minced meat. In India to cater the needs of vegetarians there is veg- kofta curry also. Here I am going to share a Kofta curry recipe using goat meat. This step by step kofta recipe will make it super easy to make kofte at home.

Ingredients needed for making meat balls.

  1. Minced meat (goat Keema) – 2lbs
  2. Green chilies – 2 roughly chopped
  3. Fresh coriander leaves – finely chopped
  4. Mint leaves – 7/8 finely chopped
  5. Gram flour (besan) – 2 tbsp.
  6. Red chili powder – 1/2 tsp
  7. Cumin powder – 1/2 tsp
  8. Coriander powder – 1 tsp
  9. Fennel powder – 1/2 tsp
  10. Ginger garlic paste – 1 tsp
  11. Egg – 1 whole
  12. Fried onion – 1 medium size

Ingredients needed for the curry

  1. Onion – 1 medium size chopped
  2. Yogurt – 4 tbsp.
  3. Red chili powder – 1 tsp
  4. Coriander powder – 2 tsp
  5. Turmeric powder – on tip of the spoon
  6. Fennel powder – 1 tsp
  7. Garam Masala powder – 1/2 tsp
  8. Fresh chopped coriander leaves – for garnishing
  9. Makhana (lotus seeds) – 15/20 fried (optional)
  10. Kashmiri red chili powder – 1/2 tsp ( for color)

Preparation of meatballs or Koftas

  1. Wash the Keema with water and put it in the sieve so the extra water drains out.
  2. Once the Keema is dry, put it in the blender with all the ingredients mentioned under the making meatballs.
  3. Pulse the blender 2/3 times so that all the ingredients are mixed properly.
  4. Dish it out and let it sit for 5/10 minutes.
  5. Start making koftas and put it aside in a plate.

Preparing the Curry

Step 1 – Heat oil in a heavy bottomed pan. Fry makhanas till golden brown. Dish them out and let them cool.

Step 2 – In the same oil, add onions and fry till golden brown. Dish out and let it cool.

Step 3 – Make a smooth paste of fried makhanas and fried onions in a blender. Add water for a smooth mixture.

Step 4 – In a bowl add yogurt, red chili powder, coriander powder, fennel powder, turmeric powder. Whisk them smooth.

Step 4 – In the same oil add the onion- makhana paste, fry for a minute and now add the yogurt paste.

Step 5 – Keep stirring while frying the Masalas, add water in between the frying so the masala does not get burned.

Step 6 – Once the oil separates from Masala, add enough water and bring the gravy to boil.

Step 7 – Lower the flames to medium low and slowly add the kofta in the gravy. Add the meatballs one by one so that they don’t break. Cover the lid and let them cook for some time.

Step 8 – Slowly turn the sides of the koftas once to ensure even cooking. Cover the lid again and let them cook.

Step 9 – It’ll take about 45 to 50 minutes on a low flame for the koftas to be fully done. At this point adjust the thickness of the gravy as you desire. 10 minutes before switching the stove off add Kashmiri red chili powder and sprinkle Garam Masala.

Step 10 – Garnish it with freshly chopped coriander leaves. The tasty kofta curry is ready to be served.

Kofta curry by Lucky Masale

Lucky Masale Kofta Masala is a perfect blend of spices which enhances the traditional flavor of the dish. The aroma, the color and the flavors are simply unmatched. The right proportion of each and every spice makes Lucky Kofta Masala a perfect choice. The quality of Lucky Masale are truly unparalleled. The recipes are so easy to follow that even an amateur will enjoy making the dishes. Here find a quick recipe if you want to try Kofta curry using Lucky Masale.

  1. Wash the ground meat and put it in the sieve so the excess water from the ground meat drains out. This process helps in making the perfect meat balls.
  2. Fry chopped onions till golden brown, remove them from the pan and once cooled grind them into a fine paste.
  3. Add ginger garlic paste, 1 tbsp. of Lucky Kofta Masala mix, chopped coriander leaves, chopped green chilies, salt and 1 tbsp. of ground onion paste to the ground meat. Mix it well, and make 20/25 meat balls (kofta) of it.
  4. Heat oil in a pan and add the whole garam Masala (already in the Kofta mix Packet). Sauté it until they begin to crackle.
  5. Add the ginger garlic paste and let it fry for a couple of seconds.
  6. Add the ground onions paste, Lucky Kofta Masala mix and yogurt in the pan. Mix them well. Add a cup of water and keep frying till the oil separates and the spices are fried well.
  7. Slowly add koftas in it, and cover the lid. Let it cook for some time till the koftas are firm. Add enough water and adjust the salt according to the taste.
  8. Lower the flame to medium low and let it cook till the meat is tender. Once ready, sprinkle the chopped fresh coriander leaves over it. The very delicious Lucky Kofta Masala is ready to be served!!

Tips while making kofta curry

These are simple tips which will come handy while making the kofta curry

  1. Make sure to use the Keema (minced meat) with fat. Fat helps in binding the balls better.
  2. Always drain the excess water by placing the Keema in the sieve. Dry Keema is the best for making the meat balls.
  3. Try making the meatballs little ahead of time. Cover them with food wrap and place it in the refrigerator. This way the balls holds much better when you place them in the curry.
  4. Koftas can be made and can be put in the freezer. You can always freeze them and use them for later use.
  5. If you are having little bit difficulty in forming the balls, try adding little more gram flour or you can also add breadcrumbs.
  6. Try making kofta curry using chicken Keema also. If vegetarian then you can make balls with fresh paneer.

Serving suggestions for kofta curry

This authentic Mughlai dish is best served with Naans, Kulche and even with plain white rice. A salad with onions, tomatoes and cucumbers will make a perfect colorful side for this enticing super delicious dish.