Pakistani Kofta Curry
Tender spiced beef koftas simmer in a rich tomato-onion salan, finished with green chilies and cilantro for a comforting Pakistani dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePakistani kofta curry, or kofta salan, features seasoned meatballs cooked in a deeply browned onion, tomato, and spice gravy. The koftas are usually made with beef or lamb and served with roti, naan, or rice. This version has a brick-red, glossy curry, large koftas, sliced green chilies, and fresh cilantro.
The key to a smooth curry is cooking the onions patiently before adding the tomatoes and spices. Chilling the shaped koftas helps them hold together, while gently simmering—not rapidly boiling—the meatballs keeps them tender. Serve the curry hot with naan and raw onion, lemon, and green chili on the side.
Ingredients
- 1 1/2 lb (680 g) ground beef, preferably in the 80–85% lean range
- 1/2 medium yellow onion (75 g), finely grated and squeezed dry
- 1/4 cup (15 g) fresh cilantro, finely chopped, plus more for garnish
- 2 tbsp (30 g) plain breadcrumbs
- 1 large egg
- 4 garlic cloves (12 g), finely grated
- 1 tbsp (15 g) grated fresh ginger
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) Kashmiri chili powder (or mild paprika)
- 1/2 tsp (1 g) garam masala
- 1 tsp (6 g) fine sea salt
- 1/4 tsp ground black pepper
- 1/4 cup (60 ml) neutral oil, divided
- 1 large yellow onion (200 g), thinly sliced
- 1 cinnamon stick (3 inches/7.5 cm)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp cumin seeds
- 2 medium tomatoes (300 g), finely chopped
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri chili powder (or mild paprika)
- 1/2 tsp (1 g) turmeric
- 1 tsp (6 g) fine sea salt
- 2 cups (480 ml) water
- 1/2 tsp garam masala
- 2 fresh green chilies (20 g), thinly sliced
- 2 tbsp (8 g) fresh cilantro leaves, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Combine the ground beef, grated onion, cilantro, breadcrumbs, egg, garlic, ginger, ground cumin, ground coriander, Kashmiri chili powder, garam masala, salt, and black pepper in a bowl. Mix with your hands just until combined, then chill for 15 minutes so the mixture firms up.
- 2
With damp hands, shape the mixture into 6 oval meatballs, each about 3 1/2 ounces (100 g). Keep them covered in the refrigerator while you prepare the base.
- 3
Heat 2 tablespoons (30 ml) of the oil in a wide, heavy pot over medium-high heat. Brown the koftas in batches, turning carefully, for 5–6 minutes total until browned on most sides; they do not need to be cooked through. Transfer to a plate.
- 4
Add the remaining 2 tablespoons (30 ml) oil to the pot and reduce the heat to medium. Add the sliced onion, cinnamon, cardamom, cloves, and cumin seeds; cook for 10–12 minutes, stirring often, until the onion is deep golden and the oil begins to show at the edges.
- 5
Add the tomatoes, tomato paste, ground coriander, ground cumin, Kashmiri chili powder, turmeric, and salt. Cook over medium heat for 10–12 minutes, stirring and crushing the tomatoes, until thick, glossy, and the oil separates around the masala.
- 6
Pour in the water and scrape up any browned bits. Bring the salan to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 8 minutes until the gravy is smooth and slightly thickened.
- 7
Nestle the koftas into the gravy, cover, and simmer over low heat for 18–20 minutes, turning them once halfway through. They are done when firm and cooked through in the center, and the gravy clings lightly to a spoon.
- 8
Stir in the garam masala, then taste and adjust the salt. Rest the curry off the heat for 5 minutes, then garnish with sliced green chilies and cilantro; serve with naan, roti, or basmati rice and lemon wedges.
Tips for the Best Pakistani Kofta Curry
- Squeeze excess liquid from the grated onion before mixing the koftas; wet onion can make them loose and difficult to brown.
- Do not boil the koftas hard once they enter the gravy. A gentle simmer prevents the meatballs from breaking apart and keeps them tender.
- For lamb koftas, replace the beef with the same weight of ground lamb. Ground chicken works too, but use dark-meat chicken and simmer only until it reaches 165°F (74°C).
- If the curry looks oily, spoon off some oil after cooking; a little separated oil is traditional and gives the salan its glossy appearance.
- The curry can be made one day ahead and refrigerated. Reheat it gently on the stovetop with a splash of water, adding the chilies and cilantro just before serving.
Storage and Reheating
Cool the curry within 2 hours and refrigerate it in an airtight container for up to 3 days. Freeze for up to 2 months, preferably without the fresh cilantro and chilies. Thaw overnight in the refrigerator and reheat gently until steaming throughout, adding a little water if the gravy has thickened.
Frequently Asked Questions
What meat is used for Pakistani kofta curry?
Ground beef is common in Pakistani kofta salan, while ground lamb or mutton is also traditional. Choose meat with some fat so the koftas stay moist.
Why do my koftas fall apart in the curry?
Mix the meat mixture until cohesive, squeeze the grated onion dry, chill the shaped koftas, and brown them gently before simmering. Avoid stirring the curry vigorously once they are added.
Can I make Pakistani kofta curry ahead of time?
Yes. The flavor improves after several hours, and the curry keeps for up to 3 days in the refrigerator. Reheat gently so the koftas do not break.
What do you serve with kofta curry?
Serve it with naan, roti, or basmati rice. Raw onion, lemon wedges, sliced green chili, and cilantro are traditional fresh accompaniments.
Quick Info
Prep Time
30 min
Cook Time
55 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
