Indian Kofta (Meatball Curry) | PCC Natural Markets

Indian Kofta (Meatball Curry)

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Serve with basmati rice or naan, and top with a dollop of cool yogurt. By using the fresh chile (or not), and adjusting the amount of cayenne, you can make this dish as mild or spicy as you like.


For the meatballs

For the sauce


For the meatballs

Combine all ingredients in a large mixing bowl. Using a broad spatula or wooden spoon, mix together until egg and breadcrumbs are well blended and spices are evenly distributed. Form the mixture into 1 1/2-inch balls and set aside in a covered dish while you make the sauce.

For the sauce

Heat oil in a large saucepan set over high heat. Add onions and fry, stirring, until they are light brown. Stir in garlic, ginger, chile, remaining spices and salt, stirring well to evenly blend the spices. Add tomatoes and cook for an additional 2 minutes, stirring regularly. Adjust heat to medium and add water.

Gently add meatballs to the pan; cook for about 5 minutes, then gently move them around. Cook, uncovered, until meatballs are cooked through, 15 to 20 minutes more. Stir in yogurt, heat through (do not bring to a boil) and serve.

Recipe by Jill Lightner, PCC food writer

More about: curry, lamb, turkey


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login