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Kofta Curry

kofta curry

Kofta Curry

This Indian meatball curry is savory, slightly spicy and full of flavor. The meat used to make the koftas is first minced in a food processor, resulting in a truly melt-in-your-mouth meatball.
5 from 8 reviews
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Servings 4



  • ½ onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 1- inch ginger roughly chopped
  • ½ Serrano pepper roughly chopped
  • 1 pound ground meat beef or lamb
  • 1 teaspoon salt
  • 1 teaspoon coriander powder
  • ½ teaspoon Kashmiri chili powder
  • 1 tablespoon tapioca flour or another type of flour


  • 1 tablespoon avocado oil
  • ½ teaspoon cumin seeds
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 onion diced
  • 2 cloves garlic minced
  • 1- inch ginger minced
  • ½ Serrano pepper
  • 1 cup canned tomato sauce



  • 2 cups water
  • Cilantro garnish


  • Add the onion, garlic, ginger, and Serrano pepper to a food processor or blender, and blend until smooth, scraping down the sides a few times if needed.
  • Add the ground meat to the food processor and blend until minced/smooth and well combined with the onion mixture. Pour this into a bowl, along with the spices and tapioca flour.
  • Form the meat mixture into 1-inch balls, and set aside in the fridge to firm up for now.
  • To make the curry, heat oil in a dutch oven or heavy pot over medium heat, then add cumin seeds. Once they begin to splutter, add the cinnamon stick and bay leaves. Stir briefly, then add the onions and cook for 10 minutes, or until they begin to brown.
  • Add the garlic, ginger, Serrano pepper and cook for 1 minute, then add the tomato sauce and spices to the pan and cook for 5-6 minutes, stirring frequently.
  • Add the water, mix well, then add koftas. Cover with a lid, reduce the heat to medium low, and cook for 12-15 minutes or until the koftas are cooked through.
  • Remove lid, raise heat to high and cook for 5 minutes.
  • Garnish with cilantro and serve.


  • Depending on the type of meat that you use and the fat content, you may need to add more tapioca flour to the meatballs to better bind them together. You can use a different type of flour as well (tapioca flour just so happens to be gluten-free and paleo-friendly). If you'd rather use an egg, that'll work too. 
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