Beef kofta kurry is a Pakistani style meat ball curry made with melt in the mouth meatballs (kofta) that are cooked in a savory onion, tomatoes and yogurt sauce. Most of the Pakistani women usually complains that their meat balls (kofta) either turned hard or break during the cooking. The recipe that I am going to share is a foolproof recipe that will resolve both these issues. The good thing is you can either prepare this curry with beef kofta, chicken kofta or even mutton kofta. This is a must try recipe on this Eid ul Azha and I am sure that everyone will ask for more. As always I have shared a detailed step by step recipe of how to make dhaba style Pakistani beef kofta curry. Do give a try to this easy and delicious meatballs curry and enjoy the appreciation of your family.
If you like this recipe do check my other recipes like palak chicken malai kofta, bhuna gosht or malai kofta (vegetarian recipe)
In a food processor add beef, onion, green chilies, salt, turmeric, chili flakes, chili powder, cumin powder, coriander powder, garam masala, ginger garlic paste and egg.
Grind everything well to make fine mince.
Take out the ground kofta masala in a bowl and add chopped mint and coriander leaves along with ghee, channa powder (or dry roast gram flour) in it.
Give a good mix to everything and our kofta masala is ready.
Grease your hands with oil and make balls of mince as per size of your choice.
Heat coking oil on medium flame in a pan for frying the kofta.
One by one add these in the oil and fry for 2-3 minutes from all sides till they turn golden brown.
Take out in a plate and drain the excess oil.
Now prepare the curry for kofta. In a pan add cooking oil and heat it.
Add sliced onion in this oil and fry till golden brown.
Then add chopped tomatoes in it and fry for 1 minute.
Add ginger garlic paste in it and fry it as well for a minute or till the raw smell gone.
Add 1/4 cup of water so that masala should not get burn.
Now add the spices in it, red chili powder, coriander powder, turmeric, cumin powder, fennel seeds, garam masala powder, salt and fry for 2-3 minutes.
Take this masala out in a blender jug and grind well to make a paste.
Add the masala again in the same pot and add whole spices like bay leaf, star anise, black cardamom and green cardamom.
Turn the flame to low and give a good mix to everything.
Now add paste of poppy seeds in it and mix it.
Cook for a minute and then add yogurt in it. (I do not have yogurt with me that's why i skipped it).
Cook for 5-6 minutes more and then add fried kofta in the curry.
Give a mix and cover the pot for 10 minutes.
After the time add 1/2 or 1 glass of water depending on how much gravy you want for your kofta. Give it a boil and cook the curry until your desired thickness.
Easy dhaba style Pakistani beef kofta kurry is ready. Serve with rice or roti.
_________: Note: After grinding if you feel that your mince is runny and you cannot handle it, put it in the fridge for 10-15 minutes then you can easily make kofta.
The temperature of oil should be medium high while frying as if the temperature will be low kofta will break during frying and even absorb a lot of oil in it.
Do not over cook kofta while frying as they will turn dry and hard,. Just cook them to a level that they get sealed from all sides.
