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Kofte Curry (meatballs)

Kofte Curry (Meatball) by Bagheera


500g mutton mince,

1 grated bread for crumbs,

2 medium onions,

2 tomatoes,

fresh coriander,

chopped 2 green chillies,

1 tsp each of red chill powder, cumin, coriander, garam masala, salt, paprika powder,

2 cardamoms,

2 black cardamoms,

half tsp haldi

handful of cashew nuts ground.


2 cloves garlic and 1 inch ginger

Method for meatball mix

1. Add to food processor half onion, 1 clove garlic, half ginger piece, half tsp salt, half tsp garm masala. Add bread crumbs and half an egg - Blend with the meat to get it finer.

Method for Gravy

1. Blend remaining onion and fry in 2-3tbsp oil for 5 mins,

2. add remaining crushed garlic, ginger, fry another 3 mins,

3. add remaining spices cook for a minute

4. then add blended tomatoes, cook further 5-7 mins adding little water to make sure it don't stick to bottom of pan.

5. Lower heat and Add chillies and 2 tsp creme freche and 1 tablespoon yogurt, stir well them add ground cashews - stir again

6. Now add a cup of water and gently lower meatballs into gravy, turn heat low and cover to simmer until meatballs are cooked - remember to turn them over half way. Gravy would have reduced and ready to eat with roti


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