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Keema Kofta Curry (కీమా కోఫ్తా కర్రీ, कीमा कोफ्ता कर्री)


Keema Kofta Curry (కీమా కోఫ్తా కర్రీ, कीमा कोफ्ता कर्री) is Indian preparation of meatballs in a curry base. Prepared with ground or minced mutton, the koftas or meatballs are made with meat, egg along with spices and cooked in a gravy . Savory and filling, the keema kofta curry can be served with rice or rotis.

Regional Dish : North India ,  Hyderabad , Awadh, Punjab

Cuisine Style : North Indian | Cooking Time 35 minutes | Take with any Rice or Roti  | Type  Curry| Shelf Life : 1 day | Quantity 5 Servings.

Appx. Nutrition values calculated for 1 serving :

Calories(260), Carbohydrates(24g), Protein (13 g), Fat (10 g).

Ingredients :

  •  1 lb (500 gms) keema-minced lamb
  •   1″ piece ginger chopped
  •   4 flakes garlic  chopped
  •   1 egg
  •   1 tsp red chilli powder
  •   salt to taste
  • 1 tsp garam masala
  •   Oil for frying

For Gravy:

  • 2 medium onions
  •   1″ piece ginger
  •   4 flakes garlic
  •   4 black cardamom(moti illaichi)
  •   2 tej patta (bay leaves)
  •   1″ cinnamon(dalchini)
  •   4-5 cloves(laung)
  •   2 tsp red chilli powder
  •   salt to taste
  •   ½ tsp haldi ( turmeric powder)
  • 1 tsp dhania powder ( Coriander powder)
  •   1 tsp jeera powder ( Cumin powder)
  •   1 tsp garam masala
  •   1 cup crushed tomatoes or 4 large tomatoes – pureed
  •   1 cups yogurt
  •   6 tbsp oil plus 3 tbsp pure ghee mix


1. Squeeze out all the water from keema by placing it in a strainer and pressing it. Grind it with ginger & garlic to a fine paste.
2. Remove from mixer. Add egg, salt, garam masala and red chilli powder.Mix well.
3. Form balls with oiled hands and deep fry them and keep aside.
4. For the gravy, grind together onions, ginger and garlic to a fine paste.
5. Heat oil and ghee. Add whole masalas – moti illaichi, dalchini,laung and tej patta and fry for 1 minute.
6. Add ground onions and fly well till it turns dark brown.
7. Add pureed tomatoes. Mix and add masalas — red chilli, salt, haldi, dhania, jeera and garam masala. Cook till tomatoes turn dry.
8. Add yogurt and keep stirring till oil separates.
9. Add 3 cups water. Boil.
10.To the boiling gravy, one by one add the keema balls. Do not stir. Lower heat. Cover and let them cook for 30 minutes or till koftas turn soft. Stir once or twice inbetween gently.
11. Garnish with coriander and serve hot.

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