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Kofta Curry Simplified - Koftay ka Salan

A classic Pakistani Koftay ka Salan with tender spiced meatballs and a curry that's got that distinctive smoky taste
Course Main Course
Cuisine Pakistani
Diet Halal
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6
Author Sarah Mir

Equipment

  • 1 food processor
  • 1 pot for cooking the curry

Ingredients

Koftay

  • 1 lb extra lean beef keema
  • 3 tbsp roasted besan (chickpea flour)
  • 1 onion (tennis ball sized)
  • 5-6 mint leaves
  • ⅓ cup dhania or coriander/cilantro
  • 3 green chilies (tops removed)
  • ¾ tsp ginger paste
  • ¾ tsp garlic paste
  • 1 slice of bread, crusts removed, sprinkled with 2 tbsp milk
  • ¾ tsp salt
  • ½ tbsp coriander powder (roasted preferred)
  • ½ tbsp cumin powder (roasted preferred)
  • ¾ tsp red chilli powder
  • ¼ tsp garam masala

Kofta Salan Ingredients

  • 3 onions
  • 1 inch long piece cassia bark or cinnamon
  • ½ tsp whole black pepper
  • 2-3 green cardamom pods
  • ½ tsp cumin seeds
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste (optional) can use two finely diced green chilies instead - it'll change the colour, but add great flavour.
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ¾ tsp cumin powder
  • ½ cup yogurt
  • ½ tsp garam masala
  • additional cilantro for garnishing

Instructions

Making the Koftay

  • Run your onion, chilies, mint and cilantro through the food processor.
  • Now add your remaining ingredients and blitz just enough to make a paste. Stop after a few seconds to scrape the sides and make sure it's all mixing well. Tips on adjusting consistency in FAQs.
    kofta mixture in a bowl
  • Fry a small test piece, adjust seasoning.
  • Shape the koftay - mine are roughly 40g each. Remember to press to bring it together before rolling. Greasing your hands or even wetting them will make it easier.
    shaping koftay for kofta curry

Making the Koftay ka Salan

  • Whisk the yogurt and set aside.
    Puree the onions with v little water or grate them.
    top down view of pureed onion and whisked yogurt
  • Heat a generous amount of oil in a pot and add your whole spices.
  • Now add your pureed onions and saute for 8-10 minutes on medium heat until they look a little caramelly - this is what gives koftay ka salan it's distinctive flavour.
    caramelized onions for koftay ka salan
  • Add your green chilli paste (if using), ginger and garlic pastes, saute for a minute and then add your spices and saute until it all comes together.
    masala base for kofta curry in a pot
  • Add 2 cups of hot water to the base, bring it to a boil, lower to a simmer and add the koftay.
  • Simmer the koftay (covered) for 30-35 minutes.
  • Now take the pot off the heat and add your yogurt. You can warm up the yogurt by adding a little salan to the yogurt - this prevents splitting.
    yogurt being added to koftay ka salan
  • Adjust consistency, then seasoning. Sprinkle the garam masala over and garnish with cilantro and dig in!
    final kofta curry dish

Video