My Mother always had a simple approach towards cooking. She didn’t like to use complicated ingredients and her spice jars were very limited to salt, red chilli powder, cumin, turmeric, garam masalas, dried meethi and dhania etc. If there’s a way to made cooking quicker and less messier, she always recommended it. 

This is the reason why my cooking style differs from others and my recipes are easier. 

My Mother had always made kofta curry in a very basic and easy manner without using poppy seeds, yogurt etc. Her kofta curry always turned out tasty and outstanding. 

Here’s the recipe which I follow!


For Koftaz:
1 kg meat (beef or mutton) 95% lean meat 5% Fat 
1 large onion, 2 to 3 green chillis (chopped)
1 cup roasted grams
1.5 tsp salt
1 tsp red chilli powder
1 tsp garam masala powder

For Curry:
1 large onion (chopped fine) 
¾ cup cooking oil
2 tbsp ginger garlic (chopped)
4,5 green chillis (chopped)
4 medium tomatos (make it into a paste)
1 tsp salt
1 tsp red chilli powder
½ tsp turmeric powder
1 cup water (for masala)
2 glasses water for gravy
1 tsp garam masala powder
½ tsp coriander powder
1 bunch chopped coriander leaves
Take a large bowl. Add mince, chopped onion chillis. Grind roasted grams and add in the mince. Add all spices, mix and blend it in a mince processor. Shape into small balls. Refrigerate for 15 minutes.

To make the curry, finely chop the onion, chillis, ginger and garlic separately. Fry the onion in oil till golden brown. Add the chillis, ginger and garlic. Fry for 1-2 minutes and then add salt, red chilli powder, turmeric powder. Add tomato paste and  fry for minutes till the gravy leaves oil. Put some water and continue to fry for another five minutes. 

Add meat balls one by one, add water. Cook for 20 minutes by adding more water if necessary. Add coriander leaves, garam masala powder and coriander powder and simmer for a further 15 to 20 minutes. 

Garnish & serve with boiled eggs.


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