For the Kofta:

  • 1/2 cup coriander leaves (chopped fine)
  • 1/2 teaspoon salt
  • 1 tablespoon ginger paste
  • 2 tablespoons garam masala
  • 2 pounds (1 kilogram) beef mince
  • 2 onions (chopped very fine)
  • 2 tablespoons garlic paste
  • 3 tablespoons tomato ketchup

For the Gravy:

  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon ginger paste
  • 2 tablespoons garlic paste
  • 2 teaspoons coriander powder
  • 2 cups warm water
  • 3 tablespoons vegetable cooking oil
  • 3 onions (chopped very fine)
  • 4 large tomatoes (cubed)
  • Salt to taste


Make the Kofta:
1. Gather the ingredients. Put the minced beef, chopped onions, garlic paste, ginger paste, garam masala, tomato ketchup, coriander leaves, and salt in a large bowl and mix well.

2. Form the mixture into equal-sized balls and keep on a plate.

Make the Gravy:
1. Gather the ingredients. Heat the oil in a pan and add the remaining chopped onions. Fry until they are light brown. Add the ginger paste and garlic paste. Fry for 1 minute.

2. Add all the powdered spices (coriander, cumin, red chili powder, garam masala, and turmeric) and fry for 2 to 3 minutes.

3. Add the tomatoes and mix well. Fry the masala until the oil begins to separate from the onions and tomatoes.

4. Add the warm water to the masala and season with salt to taste. Gently add the meatballs and let sit; do not stir for at least 5 minutes. Stir gently so as not to break the meatballs.

5. Cook uncovered until the meatballs are done, about 10 minutes. The gravy can be as thick as you like, so feel free to add water or cook down gravy as needed.

6. Serve with jeera rice and kachumbar salad


Recipe by: The Spruce Eats

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Description: View, Share & Cook INDIAN KOFTA CURRY Recipe Rating: 5 out of 5
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