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Meatballs in a tomato and cream sauce - Kheema malai kofta recipe

Meatballs in a tomato and cream sauce - Kheema malai kofta recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This is an Indian dish that is excellent for parties. Serve with pilau rice or flatbreads, such as parathas or pooris.

19 people made this

IngredientsServes: 6

  • 450g beef mince
  • 1 egg, beaten
  • 4 green chillies, finely chopped
  • 5 1/2 tablespoons breadcrumbs
  • 1 tablespoon finely chopped fresh root ginger
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon garam masala
  • salt to taste
  • 350ml cooking oil for deep-frying
  • 2 tablespoons cooking oil
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh root ginger
  • 1 teaspoon caster sugar
  • 1 teaspoon chilli powder to taste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground fennel seed (sanuf)
  • salt to taste
  • 800g tomato puree
  • 125ml water
  • 1 tablespoon dried fenugreek leaves (kasoori methi)
  • 4 tablespoons cream
  • 2 tablespoons chopped fresh coriander, for garnish

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Mix the minced beef, egg, green chillies, breadcrumbs, ginger, garlic, garam masala and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
  2. Heat 350ml oil in a large, deep frying pan or large saucepan to 190 degrees C. Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
  3. To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, chilli powder, garam masala, fennel seed and salt in the hot oil for 1 to 2 minutes; stir the tomato puree into the mixture and cook until the tomatoes are deep red in colour, about 10 minutes. Add the water, fenugreek leaves and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with coriander to serve.

Dried fenugreek leaves

Can be found in Indian/South Asian stores.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (6)

by Bill Ligertwood

Never thought I'd like anything to do with Lamb but this was great! Tasty and easy to do. Served it to guests as part of an East Indian feast and everyone loved it !-30 Dec 2009

by DiamondGirl amanecer

This was very very delicious and very easy to make too. I didn`t have fenugreek leaves, so used seeds instead. Great recipe to make meatballs with Indian flavor.-05 Dec 2010

Kofta Curry (Indian Meatball Curry)

This is Kofta curry. Have you met before? If not, trust me – this is going to be love at first bite!

After all, what’s not to love about saucy spiced meatballs? Paired with some basmati rice and oh my goodness – it’s a love marriage y’all.

This Indian meatball curry is savory, slightly spicy, and full of flavor. You can use any ground meat to make this – I personally prefer beef or lamb when making kofta curry.

Whatever type of meat you choose – know that it’ll be minced in a food processor, resulting in a truly melt-in-your-mouth meatball.

After forming the meatballs, I make the curry and then simmer the meatballs right in the sauce. Makes things super easy to cook the meat in the sauce but if you’re trying to cook the koftas ahead of time, you can always bake them in the oven or shallow/deep-fry them then add them to the curry later.

So, if you’ve been following me for a while you’re probably wondering why the heck I’m sharing an Indian recipe on my blog that doesn’t call for the instant pot. Well first of all, I figure that there have to be some of you who either haven’t hopped on the IP bandwagon yet or just prefer to cook on the stovetop sometimes. I like to cook on the stovetop when I have time and am feeling nostalgic lol.

But also… this is actually an older recipe from an eBook I wrote back in 2015 called South Asian Persuasion (such a clever name, I know heh). I’ve been wanting to share some recipes from that eBook on my blog for a while now and am finally getting around to it. I totally intend on sharing a kofta curry in an IP at some point in time. But for now, break out the ‘ol pot/dutch oven and give this a try!

Like I mentioned above, this would be great paired with basmati rice. You can also serve it with matar pulao or naan. Add a veggie too – maybe some cabbage sabzi or aloo gobi!

Meatballs in a tomato and cream sauce - Kheema malai kofta recipe - Recipes

Spicy beetroot and potato vegan meatballs served in Mughalai style creamy cashew and almond gravy flavoured with aromatic spices

Ingredients for Kofta:
2 large or 2𔃀½ packed cups Beetroot, peeled and grated (Read notes)
1 large or 1 cup Potato, boiled, peeled and mashed
1 large Onion, finely chopped
1½ tsp Ginger-Garlic Paste
2 slices of Bread (Optional. I have used brown bread)
1𔂿½ heaped tbsp. Corn Flour/Corn Starch
Salt to taste
1 tbsp. Oil + Oil for deep frying

Spices Used for Kofta:
1 heaped tsp Jeera/Cumin Seeds
1 tsp Saunf/Fennel Seeds
½ tsp Haldi/Turmeric Powder
1 tsp Red Chilli Powder (Adjust as per taste)
1 tbsp. Dhania/Coriander Powder
1 tsp Jeera/Cumin Powder
1 tsp Amchur/Dry Mango Powder or juice from ½ Lime/Lemon
1 tsp Kitchen King Masala (Optional, but recommended)
½-1 tsp Garam Masala
1 tbsp. Kasuri Methi/Dry Fenugreek Leaves (Optional, but recommended)
1/8 tsp Hing/Asafoetida

Ingredients for Gravy:
2 medium Onions, finely chopped
1½ tsp Ginger-Garlic Paste
1 tsp Sugar (Optional)
15-20 Cashew Nuts
10 Almonds
Salt to taste
1 + 1 tbsp. Oil

Whole Spices used for Cashew-Almond Paste:
2 inch Cassia Bark or Cinnamon
5 Cloves
5 Green Cardamoms
10-15 Black Peppercorns (Adjust as per taste)
1 small Star Anise (Optional)
1 Bay Leaf (Optional)

Spices Used for the Gravy:
1 tsp Jeera/Cumin Seeds
1 tsp Saunf/Fennel Seeds
¼ tsp Haldi/Turmeric Powder
1 tbsp. Dhania/Coriander Powder
1 tsp Jeera/Cumin Powder
1 tsp Kitchen King Masala (Optional, but recommended)
½-1 tsp Garam Masala (Adjust as per taste)
1 tsp Amchur/Dry Mango Powder or Juice from ½ Lime
1 tbsp. Kasuri Methi/Dried Fenugreek Leaves (Optional, but recommended)

  1. Soak almonds and cashews in a hot boiled water for at least 15 mins. Keep it aside until needed.
  2. Heat 1 tbsp. of oil in a pan on medium flame and add cassia stick/cinnamon, cloves, green cardamoms, star anise, black peppercorns and bay leaf. Fry the whole spices for a minute.
  3. Next add finely chopped onions along with sugar and a generous pinch of salt and sauté until they turn golden brown, about 2-3 mins, on a medium flame. The sugar helps in caramelising the onions and the salt helps to quicken the cooking process.
  4. Add ginger-garlic paste and sauté until the raw smell disappears, about 2 mins. Turn off the heat and let the mixture cool down a little.
  5. Transfer the fried whole spice and onion mixture into a food processor or mixer grinder. Drain the water (and preserve this water) from the soaked almond and cashew nuts and add them to the food processor. Grind the mixture to smooth paste by adding the preserved water little at a time. Keep it aside until needed.
  1. Heat 1 tbsp. oil in the deep frying pan on a medium flame. Add cumin seeds and fennel seeds and fry them until the cumin seeds sizzles and changes colour to a darker shade, about 1 min.
  2. Add the ground cashew-almond paste and fry it on a medium flame for 3-4 minutes stirring continuously.
  3. Next mix in turmeric, coriander powder, cumin powder and salt to taste and sauté for a minute or two.
  4. Add about 1-1½ cups of water (depending how thick you prefer the gravy). Cover and let it cook for 4-5 mins on medium flame.
  5. Reduce the heat to low and add the kitchen king masala, garam masala and crushed kasuri methi and mix them well. Adjust the seasoning and add little more water if the gravy is too thick and cook for another 5-6 minutes. Switch off the flame and mix in finely chopped coriander leaves.
  1. Boil or cook the whole potato in a pressure cooker. Once cool enough to handle, peel and mash the potato well.
  2. Wash, peel and grate the beetroots. Peel and finely chop the onions. Keep them aside until needed.
  3. Crumble the bread slices with hand or food processor and keep them aside.
  1. Heat oil in a pan on medium flame and add cumin seeds, fennel seeds and hing. Sauté until the cumin seeds sizzle and change colour to deep shade of brown.
  2. Mix in finely chopped onion and a generous pinch of salt. Sauté until the onions turn golden brown, about 2 minutes.
  3. Mix in ginger and garlic paste and fry until the raw smell disappears, about 2 mins.
  4. Add grated beetroot and fry it until most of the moisture evaporates and the beetroot is cooked, about 4-5 mins.
  5. Add turmeric, red chilli powder, cumin powder, coriander powder, crushed kasuri methi, kitchen king masala and garam masala and sauté for 1 minute or two.
  6. Turn off the gas and add amchur powder or freshly squeezed lime juice and salt to taste and mix them well. Let the mixture cool down to room temperature.
  7. Mix in mashed potato, crumbled bread and corn flour. Use hands when to mix all the ingredients and make sure they are mixed well. The consistency whole mixture should be as that of soft and sticky chapatti dough and you should be able to make lemon sized balls without breaking them.
  8. If the mixture is too wet or you find difficult to make kofta balls, add a tbsp. or two of corn flour and mix them well. Alternatively, you can pop the mixture in refrigerate for 30-40 minutes which will help in firming up the mixture and aid in rolling the kofta balls.
  1. Heat oil for deep frying and reduce the heat to medium to low flame.
  2. When you deep fry the koftas, first make sure that the oil is hot enough before you place them for deep frying. To test if the oil is heated well, drop a small piece of kofta mixture. If it sizzles and floats to the surface of oil, the oil is ready for deep frying and if it sinks, then wait for couple of minutes before deep frying.
  3. Place one kofta at a time in a pan when deep frying. If the Kofta starts to break or crumble add about 1-2 tbsp of corn flour and mix well. Corn flour acts as the binding agent and will prevent the koftas from breaking when deep frying.
  4. Don’t crowd the frying pan by adding too many koftas. To get evenly cooked, perfect golden brown coloured Koftas, always fry them in a batch of 3-4 koftas at time. Fry them till they turn golden brown and crisp and place them in a plate lined with kitchen towel to absorb excess oil.
  5. Alternatively you can bake them in an oven at 180 deg centigrade for about 15-25 minutes or fry them in Appam Pan with little oil till they turn golden brown.
  1. Heat the gravy for few minutes and then transfer it to serving dish. Arrange the koftas in gravy and top it with finely chopped coriander leaves.
  2. This Vegan Beetroot Kofta Curry tastes best when served with any Indian flat bread (I prefer naan or chapatti) or flavoured rice like saffron rice or jeera rice with slices of onion and lemon wedges. Enjoy!

Spicy beetroot and potato vegan meatballs served in Mughalai style creamy cashew and almond gravy flavoured with aromatic spices

Lamb meatballs in fresh tomato sauce (kefta)

Served after the Moroccan fish with the other meat dishes, these lamb meatballs are cooked in a thick and aromatic tomato sauce and scattered with chopped parsley.



Skill level


  • ½ bunch coriander, chopped
  • ½ bunch flat-leaf parsley, chopped, plus extra, to serve
  • 600 g minced lamb
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 80 ml (⅓ cup) olive oil
  • 1 onion, finely chopped
  • 1 kg tomatoes, peeled, seeded, chopped (see Note)
  • 2 garlic cloves, chopped

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine coriander, parsley, minced lamb and 1 tsp each cumin and paprika in a bowl. Season with salt and pepper. Roll into 24 x 4 cm meatballs and place on a tray lined with baking paper. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 200°C. Heat olive oil in a large ovenproof frying pan over medium heat. Working in batches, cook meatballs, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium-low and add onion to pan. Cook, stirring occasionally, for 8 minutes or until very soft and golden. Add tomatoes, remaining cumin, paprika and garlic. Season and cook, stirring occasionally, for 10 minutes until thickened.

Return meatballs to the sauce. Transfer to the oven and bake for 15 minutes. Scatter with extra chopped parsley, to serve.

• Peeling tomatoes: bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato and then working in batches, blanch in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes.

Photography Brett Stevens

As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

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Meatballs in a tomato and cream sauce - Kheema malai kofta recipe - Recipes

Shahi mutton kofta curry

The word 'Shahi' means rich in flavor and taste cooked with rich ingredients. I usually have Shahi Murgh Kofta curry at restaurants, I remember in Agra I had this with whole chicken tandoori , Agra ka Shahi Biryani and Lasooni Naan's. I still relish the supreb taste and my mouth still waters by the thought of it, wish I could take pictures at that time (May 2001). We were touring Northern India.

Small update about that tour is here. First we went to Jammu to visit 'Vaishno Devi Temple' from there we went to Dehradun, Mussoorie, Haridwar for Ganga Darshan, in Rishikesh we visited Ram Jhoola and Laxman Jhoola where we can find beautiful sceneries from Tehri -Garhwal region. Then we came to Delhi and our last destination was Agra to visit Taj Mahal. That was a whole "Tirthyatra' kinda of thing but once in Delhi we started eating non-veg. Agra's dinner was unforgettable for its Shahi taste and flavor, I am sure some of you have tasted it, mind-blowing! Thus the thirst for this recipe started by trying different variations but this was one successful attempt and the verdict is all yours, when you try this and tell me.

Well you can try the same kofta curry with ground chicken instead of ground lamb meat (kheema). If you are using Mutton, try to deep fry on medium high so that its cooked all through. Chicken cooks easily than lamb meat. Also a quick tip is marinate the keema overnight and refrigerate it, so that all the flavors blend well. This recipe calls for a good preparation before hand so be cautious if you are having guests, you dont want them to keep waiting "+_+"

Source: My Own
Cuisine: North Indian adapted from Mughalai Khana
Preparation time:15 mins
Marination time: 2-3 hrs/overnight
Cooking time: 30 mins
Serves: 6-7 people
1 pound ground lamb meat (optional ground chicken) .
1 handful(15-20) of cashewnuts, blanched and grind to paste .
2 big tomatoes, blanched and puree (freshly prepared) .
1 big onion, minced (put it in a food processor) .
2 green chillies, cut lenghtwise (you can reduce as per your spice level).
1tsp red chilli powder(cayenne or as per your taste).
a pinch of turmeric powder
1 tbsp of garam masala powder (spice mix)
1 tsp of Kasuri methi, crushed (dried fenugreek leaves)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp jeera seeds (cumin)
4-5 cloves
2 inch cinnamon stick
2-3 bay leaves
1 tbsp of oil
1 cup of water
salt to taste
chopped cilantro for garnish
Oil of deep frying the koftas
for marinating:
1 tsp red chilli powder (cayenne)
½ tsp turmeric powder
½ tsp ground pepper
1 tsp of lime/lemon juice
1tsp salt

ingredients for the curry sauce
  1. First marinate the kheema(ground lamb) with chilli powder, turmeric powder, ground pepper, salt and lemon juice. Cover with plastic wrap and keep it in refrigerator. You can do it the night before also. Don't worry about the salt, as its will get adjusted with the curry.
  2. Take the marinated meat, grab handful of meat and shape them into any size and shape you desire and deep fry the meat balls and keep aside
oval shaped meat balls sitting on the plate
  1. Soak the cashewnuts in warm water for about an hour and grind to smooth paste.
  2. Slit the tomatoes with knife, do not cut them deep, just small cut and put it in hot water and blanch for about 5-6 mins, cool, peel the skin off the tomatoes and puree them.
  3. In a large sauce pan heat oil and add jeera(cumin) to it, fry for a min then add bay leaves, cloves, cinnamon stick and fry for a min.
  4. Add minced onions and sauté till they are translucent. Then add slit green chillies, tomato puree and sauté it for a min.
  5. Add the ginger paste and garlic paste, stir and add chilli powder, turmeric, garam masala powder, salt and sauté. Let it cook thoroughly and till the raw aroma is overtaken by pleasant aroma for about 15-20 mins.
  6. Check the taste of the gravy, if the onions are thoroughly cooked add the cashewnut paste mix well and add crushed kasuri methi. Stir in the meat balls and garnish with chopped mint/ cilantro/ parsley.
  7. Shahi mutton kofta curry is ready, serve hot with rice, biryani, naans or rotis or Indian flat bread.
Mutton kofta curry served with hot paratha

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Oven Cooked Chicken Kababs (kebabs) or Chicken Tikka Chicken marinated in Punjabi-Indian spices with yogurt gram flour and oven-cooked on skewers I had been putting off on trying to make any kabab (kebab) or skewered / grill-cooked recipes as I do not have an outdoor or electric grill and did not want to go the &hellip Continue reading &rarr

Which supermarkets deliver in Bristol?

Home supermarket delivery service Bristol: more and more supermarkets offer this service. A shopping cart full of products like Shearer Candles Church Pillar Candle Large 25cm, Shearer Candless 40 Hour Candle Tin Amber Noir Large and maybe Cow Gate Banana Crumble Jar and while some in advertising products by Scrubbbys weights often up to 18,7 kg. The end of the heavy shopping bags. Make use of the online supermarket Bristol today. Most delivery services will bring it all over the doorstep. Select your own time. Early on Wednesday at 09:00, thursday afternoon to 14:30 or monday around night at 18:45, at home or even at work. Maybe relevant for you: Supermarket Delivery Merton

Online food shopping in Bristol
You like to buy online at e.g. Online food shopping is as easy as those webshops. Enter your information, discover food as Moo Organic Whole Long Life Milk and of course Cooks Ingredients Balsamic Vinegar Spray. Or search for a product from the category Breaded Chicken and Chips or choose a brand like Bahlsen. You can easily put groceries in your online cart. Herefter, you opt for a timeslot. You don’t need your debit card directly, use pay after delivery, safe and easy with the debit card. You can also opt for Click & Collect (often cheaper). It is that easy: online groceries shopping and explore for example the Sainsbury’s supermarket delivery in Bristol.

Online grocery shopping at the bakery and butcher
There are quite a number of bakeries in Bristol including an own delivery service. You will find there Panbrioche, via the online butcher, you can order products like Heart. Your greengrocer delivers fresh Carrots, and somtimes even fresh Cherry and Eggplant at the supermarket delivery service Bristol. What you achieve: best freshness and shelf life. At the local liquor store you buy a bottle Cheval Blanc and a quality bottle of Brancott Estate Classic Pinot Grigio. Order through the internet supermarket a packet Trader Joe’s Vintage Orange Cream for in between. Everyone is suitable to use internet shopping. Delivery happens in time slots. For example, at 9:50 o’clock early in the morning 16:20 o’clock noon, or evenings about 20:30 o’clock thanks to food delivery Bristol. Fresh bread at home, or ordering online juicy meat obviously saves aggravation. This is also possible with the delivery service of Morrisons, Waitrose, Sainsbury’s, Ocado, Asda, Lidl, Tesco, Amazon Pantry, Aldi, Iceland. Do not forget the CK Foodstores, Zooplus and the Costcutter. Is it your birthday? Then buy your portion Nachos or a bin with Wild West Original Beef Jerky 85g with a discount online. Therafter, you will need some decent cleaning products. Offcourse you can order an Duck Fresh Discs, Marine 2x36ml offer online.

Kofta Meatballs Recipes

  • Kofta Curry (curried Meatballs) Recipe

Kofta Curry (Curried Meatballs) Recipe. 1. In a bowl mix in the garlic, gi .

A succulent tagine with lamb meatballs and raisins.

Meatball Curry (kofta Curry)

Kofta (Meatball) Masala : Try this Kofta (Meatball) Masala recipe, or post .

Try this Afghan Kofta ( Meatballs ) recipe, or post your own recipe for Afg .

1. Mix the egg with the mince meat. 2. Grind, lb. or possibly blend in a bl .

Afghan kofta ( meatballs ) appetizers

Kofta (meatball) masala mridula's indian kitchen

Phul gobi kofta (meatball and cauliflower curry) meats

Reza Mahammad's wonderfully aromatic lamb meatballs are simmered in a fragr .

Kofta Nakhod (Meatballs And Chick-Pea) : Try this Kofta Nakhod (Meatballs A .

Make the best Koftas (Lamb Meatballs in Spicy Gravy) with this easy recipe. .

There are two parts to the preparation. I start with the Kofta (vegetable) .

Combine the lamb, ginger, cumin, coriander, grnd cloves, grnd cinnamon, gra .

These meatballs are named for their resemblance to the yellow and white flo .

This is an excellent dish for parties. Feel free to substitute minced beef .

Combine the lamb, ginger, cumin, coriander, grnd cloves, grnd cinnamon, gra .

To make the meatballs knead the mince with all the other ingredients except .

Recipe uses 500g/1 lb minced lamb, 2 or 3 spring onions, finely chopped, 2 .

Ingredients of Chicken Kofta Curry

  • 500 gm chicken
  • 100 ml tomato puree
  • 1/2 tablespoon ginger
  • 1/2 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1/4 cup mustard oil
  • 1 pinch powdered black pepper
  • 100 ml yoghurt (curd)
  • 1/2 tablespoon garlic
  • 3 onion
  • 1/2 teaspoon coriander powder
  • 1 1/2 teaspoon red chilli
  • 3 pinches salt
  • 1 handful coriander leaves

How to make Chicken Kofta Curry

Step 1 Season the minced chicken

To prepare this yummy Chicken Kofta Curry recipe, Take the minced chicken and sprinkle salt and pepper on it. Keep it aside.

Step 2 Saute onion, garlic-ginger paste, tomato puree

Take a pan and heat oil in it. Add chopped onion and saute them in the oil. Then add ginger and garlic paste. Cook for 4-5 mins and put tomato puree, cumin and coriander powder in the pan.

Step 3 Add red chilli & garam masala

Put red chilli now and keep cooking until the oil and masala separate from each other. Then add Garam Masala and stir it well.

Step 4 Add the masala to minced chicken

Add a teaspoon to the masala and mix it nicely.

Step 5 Add curd & prepare the gravy

Now add the curd to the masala in the pan (over low flame), add some water to make a gravy and let simmer over low heat. Now beat some curd and add to the masala in the pan. Make sure the flame is low. Add water into the masala and let it cook until the masala turns into a thick gravy.

Step 6 Shape the Chicken Koftas

Now, form small balls from small portions of the minced chicken. Then fry these chicken balls in 1 tbsp oil until they turn golden brown in colour.

Step 7 Add the kofta balls to the gravy

Put the chicken kofta balls in the gravy and let it cook for about 10-12 mins. Sprinkle some chopped coriander leaves on top. Your yummy Chicken Kofta Curry is ready to be served.