Step by step Pakistani kofta recipe AKA Indian meatball curry in coconut milk with photos of each step. I love this! It’s so easy to make and tastes delicious. The spices in this recipe are just right and it is equally loved by hubby and kids. Does life get any better? When you get a meal that pleases everyone in the family even my father in law (pleasing whose taste buds is like getting a noble prize). No, no, I’m not exaggerating.
Taste of Pakistani kofta recipe
In this basically, Sufaid Kofta Curry AKA white meatballs curry, in which I’ve used a combination on coconut milk powder, milk cream and yogurt; all the whites. This combination doesn’t give a very overpowering coconut flavor. But, you can play around coconut cream and coconut with yogurt for a intense coconut flavor.
Coconut milk powder is easy to store in dry pantry, hence it is always in hand. But, you can switch milk and coconut milk powder for ¾ cup coconut milk, if needed. Similarly, you can switch ¼ cup cream with 4 tablespoon coconut cream.
Instead of breadcrumbs, I used soaked bread which keeps the meatballs moist. You may soak bread in milk or water. You can learn about origin of Kofta here.
My other similar recipes
Kashmiri chilli Kofta curry recipe
How to make Pakistani Kofta Recipe
Pakistani Chicken Kofta Curry Recipe
Ingredients
For Kofa (meatballs)
- 400 gram chicken mince
- 3 medium sliced bread – soaked in water for 2 seconds and squeezed.
- ½ onion – chopped finely and water squeezed and discarded
- 1 inch ginger chopped finely
- ¾-1 tablespoon chilli paste – less or more to taste
- 1 tablespoon cream
- 1 teaspoon garlic paste
- ½ tablespoon coriander powder
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper powder
- Salt – to taste
For Curry
- ¼ cup Oil
- 1 onion – blended into paste
Spices
- 1 tablespoon green chilli paste
- ½ tablespoon ginger garlic paste
- ½ tablespoon coriander powder
- 1 teaspoon cumin seeds
- 6 black pepper
- 3 button red chilli
- Salt – to taste
Other
- 1 cup yogurt
- ¼ cup coconut milk powder
- ¼ cup cream
- ¼ milk
Garnish (optional)
- 1 tablespoon butter
- Black pepper to taste
Instructions
For kofta
- Mix all ingredients of kofta to make soft dough. (Mix 1 extra tablespoon cream if dough is not soft.) Refrigerate for 30 minutes.
- Grease fingers with oil and roll out 1 inch kofta balls from dough. Refrigerate again until required.
For curry
- In a wide based skillet, fry onion paste for 3 minutes until onion water dries and you see oil on sides.
- Add all spices and fry for 1 minute until fragrant.
- Now, add ¼ cup water and mix. Add kofta balls one by one in skillet. Cover and cook for 7-10 minutes on low heat. To mix, hold skillet with napkins and shake. (Do not mix with spoon until color of kofta completely changes to whitish.)
- Mix yogurt, cream, coconut milk and milk in bowl and pour over kofta. Mix slowly and carefully. Cook for another 7-10 minutes on low flame so until a little oil rises on side of pan.
- Add milk and water to thin gravy to desired consistency and bring curry to boil again.
- Garnish with butter and pepper powder.
Notes
Step by step Pakistani Kofta Recipe
For Kofta (meatballs)
Take all ingredient of kofta in a bowl and mix well.
(Note: Bread is soaked in water and squeezed. Finely chopped onion is also squeezed to remove extra water.)
The kofta dough should be soft. Refrigerate for 20-30 minutes for easy rolling.
(If using mince made out of chicken breast you may add an extra tablespoon of cream)
Apply little oil on fingers and roll out kofta balls from the mince dough. Refrigerate again.
(Tip: You may freeze these balls for later use. First freeze each ball separately, then put them together in freezer bag.)
For Curry
Fry onion paste in oil until onion water dries.
Add spices. Fry for 1 minute.
Add water.
Add kofta. Cover and cook on low flame for 7-10 minutes until kofta changes color. Do not use spoon to mix until kofta are cooked. Hold the pot with napkins and shake the pot from side to side to mix.
The kofta balls are cooked.
While kofta cooks, mix yogurt, cream and coconut milk powder in a bowl.
Add milk.
Pour yogurt mixture over kofta. Mix and cover the pot tightly. Cook for 7-10 minutes on low heat until a layer of oil separates on top.
Garnish with black pepper and serve.
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My son couldn’t wait to taste it.
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