Beef Kofta Curry

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Kofta's are the Pakistani version of meatballs enjoyed with rice & roti and a pickled onion salad on the side.
  • PREP TIME: 15 minutes
  • COOK TIME: 45 minutes
  • SERVINGS: 4 persons
Beef Kofta Curry


  • 1/3 cup poppy seeds(khashkhas)
  • 2/3 cup roasted chickpeas (bhunay huay chanay)
  • 3/4 tea spoon red chili powder
  • 3/4 tea spoon salt
  • 1/2 - 1 teaspoon garam masala powder
  • 1/2 kg beef mince
  • 1 egg
  • 1/4 cup oil, as desired
  • 1 medium onion, sliced
  • 1/2 a head of garlic
  • 1 teaspoon red chili powder
  • ½ teaspoon salt
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder(dhania powder)
  • ½ teaspoon cumin seeds (sabit safaid zeera)


  • 1. Grind poppy seeds (khashkhas) and roasted chickpeas (bhunay chanay) in chopper. Set aside.
  • 2. Add beef mince, salt, red chili powder, garam masala powder & chickpea mixture in chopper. Pulse 2-3 times so that the spices & beef mince are mixed together properly. Add an egg and about 2-3 tablespoon water (in small increments) to help in binding.
  • 3. Make kofta's and set aside. Use water or oil to help in making kofta's and to prevent sticking.
  • 4. Grind garlic cloves with water to make paste. Set aside.
  • 5. Heat oil. Fry sliced onions in oil till golden brown.
  • 6. Add garlic paste and spices (turmeric, coriander powder and cumin seeds). Saute for about a minute to remove the raw flavor.
  • 7. Add kofta's and about 1 cup water and bring to boil.
  • 8. Turn heat to low and cook for about 30 - 45 minutes till the kofta's are cooked through and oil separates.
  • 9. Add more water if more gravy is required. Stir carefully every few minutes to ensure that the kofta's don't break.
  • 10. Serve hot with roti or rice.


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