Pakistani Kofta Curry Recipe (Mutton or Beef Kofta)

This kofta curry has koftas made from minced mutton or beef blended with roasted chickpea powder and spices, fried until golden, and then simmered in a gravy of fried onion, yogurt and tomato puree. We filmed it in a restaurant kitchen in Karachi. The video does not give the weight of the meat or the yogurt, so those amounts are marked as not stated in the recipe card.

Watch the Pakistani Kofta Curry Video

• 0:24 The meat in the blender
• 0:56 The spices
• 1:12 Chillies and coriander
• 2:16 Shaping the koftas
• 2:41 Frying the koftas
• 4:08 Frying the onions
• 4:40 The onion, yogurt and tomato puree
• 5:44 Whole spices in oil
• 6:57 Spices in the gravy
• 8:33 Koftas in the gravy
• 9:37 The finished curry

What Makes This Pakistani Kofta Curry Different

Roasted chickpea powder. The kofta mixture is bound with roasted chickpea powder, which keeps the koftas firm.

Blended gravy. The fried onions are blended with yogurt and tomatoes into a puree, which becomes a smooth gravy.

Koftas fried first. The koftas are fried until golden before they go into the gravy, so they hold together.

Whole spices in oil. Cinnamon, black and green cardamom, bay leaf and cloves are fried in the same oil used for the onions.

Ingredient Notes

• Meat: mutton or beef, finely minced.
• Roasted chickpea powder: the video uses it as the binder; the amount is not given.
• Heat: 1 tbsp of red chilli powder in the koftas; 1.5 tbsp if you like it hotter.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Pakistani Kofta Curry

1. Make the kofta mixture

Blend the minced meat with the roasted chickpea powder, ginger garlic paste, ghee, salt, red chilli powder, green chillies, coriander and garam masala into a smooth mixture.

2. Shape and fry the koftas

Shape the mixture into balls and fry them until golden. Set them aside.

3. Make the onion puree

Fry sliced onions until light brown, take them out and blend them with the yogurt and the tomatoes into a puree.

4. Cook the gravy

In the same oil, fry the whole spices for 1-2 minutes, then add the puree and mix well for 2-3 minutes. Add the ginger garlic paste, turmeric, red chilli powder, red chilli flakes, black pepper and cumin powder and garam masala, and fry for 3-4 minutes. Cover and cook on medium flame for 7-8 minutes.

5. Simmer the koftas

Add the fried koftas and some water, cover and cook on medium flame for 8-10 minutes. Add 5-10 green chillies and fresh coriander and serve.

Pakistani Special Kofta Curry Recipe

A flavorful and spicy Pakistani dish made with mutton or beef, served in a rich and creamy curry sauce. This recipe is a special variation of the traditional kofta curry, with a unique blend of spices and ingredients. It’s a popular dish in Pakistani cuisine, often served at special occasions and gatherings.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 Persons

Course: Main Course

Cuisine: Karachi / Pakistani, Restaurant Style

Calories: 500

Ingredients Method Video Notes

Ingredients

  

Koftas

• mutton or beef minced; weight not stated
• roasted chickpea powder amount not stated
• 2 tbsp ginger garlic paste
• 1 tbsp ghee
• 1 tbsp red chilli powder 1.5 tbsp if you like it spicier
• green chillies medium size; amount not stated
• fresh coriander amount not stated
• garam masala amount not stated
• salt to taste

Gravy

• onions fried light brown, then blended; amount not stated
• yogurt blended with the onions; amount not stated
• 3-4 medium tomatoes blended
• cooking oil the oil the onions were fried in
• cinnamon, black cardamom, green cardamom, bay leaf and cloves whole spices
• ginger garlic paste amount not stated
• 1/2 tsp turmeric powder about 1/2 tsp
• 1/2 tsp red chilli powder
• 1 tbsp crushed red chilli flakes
• 1/2 tbsp black pepper and cumin powder
• 1 tbsp garam masala

To finish

• 5-10 medium green chillies
• fresh coriander

Method

 

Koftas

1. Blend the minced meat with the roasted chickpea powder, ginger garlic paste, ghee, salt, red chilli powder, green chillies, coriander and garam masala into a smooth mixture.
2. Shape the mixture into balls and fry them until golden. Set them aside.

Gravy

1. Fry sliced onions until light brown, take them out and blend them with the yogurt and the tomatoes into a puree.
2. In the same oil, fry the whole spices for 1-2 minutes, then add the puree and mix well for 2-3 minutes.
3. Add the ginger garlic paste, turmeric, red chilli powder, red chilli flakes, black pepper and cumin powder and garam masala, and fry for 3-4 minutes. Cover and cook on medium flame for 7-8 minutes.

Simmer

1. Add the fried koftas and some water, cover and cook on medium flame for 8-10 minutes.
2. Add 5-10 green chillies and fresh coriander and serve.

Video

Notes

Storage: refrigerate 3 days, freeze 2 months. Reheat on stovetop. Pro tip from video: use high-quality spices and fresh ingredients for the best flavor.

Pakistani Kofta Curry Problems and How to Fix Them

• The koftas fall apart: the mixture was too wet. Add a little more roasted chickpea powder.
• The koftas are hard: do not cook them too long in the gravy.
• The gravy is thin: cook the puree longer before adding water.

Serving and Storing

Serve hot with roti or naan. Kofta curry tastes better the next day; reheat gently with a splash of water.

Pakistani Kofta Curry FAQs

What binds the koftas?

Roasted chickpea powder.

Can I use mutton or beef?

Yes, the video says either works.

Do I fry the koftas first?

Yes, until golden, before they go into the gravy.

More Recipes

• Beef korma: another beef curry.
• Danedar chicken korma: a rich korma from Asad Pakwan.