Kofta Curry Recipe Pakistani

Kofta Curry Recipe Pakistani

Kofta Curry Recipe Pakistani

Kofta Curry Recipe Pakistani. Tasty meat koftas with a fragrant curry and a hint of mint. Pakladies website sharing this delicious and easy recipe courtesy of foodnetwork.co.uk

Serving: 8-10


Ingredients for the koftas:

  1. Mutton mince – 500 gm
  2. Slice of bread, soaked in water and then squeezed – 1
  3. Brown onion paste – 1 tbsp
  4. Gram flour – 1 tbsp
  5. Ground coriander seeds – 1 tsp
  6. Ground cumin seeds – 1/2 tsp
  7. Garam masala – 1 tsp
  8. Red chilli powder – 3/4 tsp
  9. Salt – to taste
  10. Ginger and garlic paste – 1 tsp
  11. Finely chopped fresh coriander – handful
  12. Finely chopped mint leaves – 1 tbsp
  13. Green chili – 1 fine chopped


  • Put mince, bread slice, brown onion paste, gram flour, coriander seeds, cumin seeds, garam masala, red chili powder, salt and ginger garlic, chop well.
  • Then add fresh coriander, mint and green chilli, stir well.
  • Make round shape medium size meat balls and set aside.

Yummy Kofta Korma

Ingredients for the curry:

  1. Brown onion paste – 2 tbsp
  2. Ground cumin seeds – 1 tsp
  3. Ground coriander seeds – 1 tsp
  4. Salt – to taste
  5. Turmeric powder – 1/2 tsp
  6. Red chilli powder – 1/2 tsp
  7. Poppy seed paste – 2 tbsp
  8. Plain yoghurt – 4 tbsp
  9. Oil – 3 tbsp
  10. Mint leaves – 10 to 12

Method for Curry:

  • For curry, heat up oil in a pan, add onion paste and fry for a minute.
  • Then add red chilli powder, salt and little bit of water, cook until the oil rises to the surface and a red colour develops in the curry.
  • Now add turmeric, coriander, cumin and little bit of water, allow to cook until the oil separates and the curry turns red.
  • Then add poppy seed paste and fry for about 2-3 minutes.
  • Then add yogurt and fry well until oil separates and the curry is cooked through.
  • Now add meatballs and turn heat to medium low, cover pan and cook for about 15-20 minutes until the meatballs are tender.
  • Finally, add mint leaves, cover and turn off heat.
  • Garnish with mint leaves and serve with plain boil rice or naan.

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