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Beef Kofta Curry

Jul-31-2015
Bhavna Kalra
0 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Beef Kofta Curry RECIPE

I love meatballs, I mean who doesn’t right? “Koftas” as we call them in India are a very luxurious treat reserved usually for special occasions especially the Non vegetarian versions of the Koftas as they require some planning and preparation. I have previously blogged about the vegetarian koftas which are a treat on their own. This curry goes amazingly well with some hot Garlic naans or plain boiled Rice. It is a little heavy and indulgent but hey who said indulgence is bad.

Recipe Tags

  • Non-veg
  • Indian
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. 500gms Beef minced
  2. 1 Onion very finely chopped
  3. 1 Green chilli finely chopped
  4. 1 tsp Fresh Ginger paste
  5. 1 tsp Fresh Garlic paste
  6. 1 tsp Cardamom powder
  7. ½ tsp Clove powder
  8. 1 tsp Red chilli powder
  9. 1 tbsp freshly chopped green Coriander
  10. 1 ½ tbsp Besan/Chickpea Flour
  11. 1 cup Vegetable Oil
  12. 3 Tomatoes blanched in hot water
  13. 2 Onions roughly chopped
  14. 1/2 cup unsalted Cashew nuts
  15. 1 tsp Ginger paste
  16. 1 tsp Garlic paste
  17. 3 Cardamoms
  18. 1 tsp Red chilli powder
  19. 1 tsp Turmeric powder
  20. 1 tsp Garam Masala powder
  21. 1/2 inch Cinnamon stick
  22. 1 – 2 tsp fresh Cream (for garnishing)
  23. Freshly chopped green Coriander (for garnishing)
  24. Handful of unsalted Cashew nuts (for garnishing)
  25. Salt to taste

Instructions

  1. Soak the cashew nuts in hot water for 15 minutes or in plain water for a few hours.
  2. Bring all the ingredients for the Kofta except the oil together and mix well.
  3. Gently make soft medium sized balls. You should be able to make around 15 – 18 balls out of this.
  4. Heat the vegetable oil in a non-stick pan or kadhai/wok.
  5. Once heated add the meatballs and shallow fry them until golden brown on all sides. This should take around 10 – 12 minutes.
  6. Drain on a kitchen towel and keep them aside. Do not throw away the left over oil as we will prepare the gravy in the same pan.
  7. In the same pan in which we fried the Koftas, if you have left over oil, add the onions, ginger and garlic and sauté till the onion is translucent.
  8. Now add the blanched tomatoes and cook till everything is mushed up.
  9. Let this cool before adding the onions and tomato mixture in a grinder. Remove the Cashew nuts from the water and add them as well, blitzing everything in a smooth gravy.
  10. Now in the same pan or a deep bottomed pan add ½ tsp oil, cardamoms and cinnamon. Add the smooth gravy and cover, letting it cook on a medium flame for 7 – 10 minutes.
  11. Now add the red chilli powder, turmeric powder and salt and garam masala before adding 1 cup of warm water to the gravy
  12. Bring the gravy to a boil before you add the Koftas gently. Let the Koftas gently simmer in the gravy for 15 minutes or so.
  13. Before serving garnish the curry with some coriander, cashew nuts, cream or yogurt on a bed of plain boiled rice or some hot naans to soak up all the flavours

Reviews (4)  

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felix stanley
Jul-04-2019
felix stanley   Jul-04-2019

This is great Bhavna! Would I be able to post this recipe on my web page under your name? If so a pic of you would also be nice? Find me via @the_felixster? Thanks.

Sukhmani Bedi
Apr-07-2016
Sukhmani Bedi   Apr-07-2016

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