Special Beef Kofta Recipe | How To Make Kofta Masala

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories, while heavy cream provides creaminess.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier, while crushed crackers are often cheaper.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common herb substitute, while dried cilantro is often more economical.

Mix 1 kg beef mince with spices: 1/2 teaspoon turmeric powder, 1 teaspoon hot chili powder, 1 teaspoon salt, 1 teaspoon coriander powder, and 1 tablespoon ginger-garlic paste in a large bowl.

Add 1 tablespoon oil and 2 tablespoons roasted gram flour (besan) to the mixture for binding.

Grind the mixture until it is very fine, like a paste.

Shape the mixture into medium-sized balls, making a hole in the center for stuffing.

Prepare the stuffing by mixing together 1/2 bunch of finely chopped mint, 1/4 bunch of finely chopped cilantro, and 1 medium finely chopped ginger.

Stuff the kofta balls with the prepared stuffing and seal them by pressing them together.

Place the stuffed kofta balls in the freezer for 30 minutes to firm up.

Heat 5 tablespoons of oil in a skillet over medium heat for shallow frying.

Fry the kofta balls for about 5 minutes on one side, then carefully flip them to cook on the other side until browned, about 2 minutes more.

Remove the kofta balls from the skillet and set aside.

In the same skillet, add 1 tablespoon ginger-garlic paste and sauté for 2 minutes until fragrant.

Add 4 medium pureed tomatoes and cook for 6-7 minutes until the mixture thickens.

Add spices: 1/2 teaspoon turmeric powder, 1 tablespoon Kashmir chili powder, 1/2 teaspoon garam masala, and 1/4 teaspoon salt, adjusting to taste.

Add 1/4 cup of water and fresh sliced green chili if desired, then cover and cook for another 5-6 minutes.

Stir in 2 tablespoons of yogurt, ensuring it is mixed well to avoid curdling, and cover for one boil.

Add the kofta back into the sauce, cover, and cook for another 5 minutes before turning off the heat.

Let the dish rest for 6-7 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens