Kofta Kebab Masala

Kofta Kebab Masala a Juicy spiced meatballs simmered in a rich and fragrant tomato-based masala, blending traditional Middle Eastern kofta flavors with an Indian-style curry twist. This fusion dish is comforting, bold, and full of warm spices — perfect for curry night or a special homemade dinner.

Why You’ll Love This Recipe

I love how this recipe brings together the best of two flavorful cuisines — Middle Eastern and Indian. The koftas are perfectly spiced and tender, while the masala sauce is rich and aromatic. It’s a complete meal when served with rice or naan, and it’s great for entertaining or meal prep. I also appreciate how customizable it is — whether I use lamb or beef, it turns out delicious every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground lamb or beef

1 small onion, grated

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh mint

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 tablespoon olive oil

1/4 teaspoon ground nutmeg

1 medium onion, finely chopped

1 tablespoon ginger garlic paste

Salt and black pepper to taste

1 teaspoon ground turmeric

1 1/2 teaspoons garam masala

1/2 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

2 medium tomatoes, finely chopped

1/2 cup water or as needed

1/4 cup plain yogurt, whisked

2 tablespoons chopped fresh cilantro

1 tablespoon lemon juice

Directions

I start by mixing the ground meat with grated onion, parsley, mint, and spices. I knead the mixture well and shape it into oval or round koftas.

Then I brown the koftas in olive oil in a skillet, turning them on all sides to seal in the juices, and set them aside.

In the same skillet, I sauté finely chopped onion until golden brown.

I add ginger garlic paste and cook it for a minute or two until the raw smell disappears.

Then I stir in turmeric, garam masala, cumin, coriander, and chili powder, letting the spices bloom for a minute.

I add the chopped tomatoes and cook them down until soft and the oil starts to separate.

Next I pour in the water, bring the sauce to a simmer, and gently place the koftas back into the pan.

I cover the skillet and cook on low heat for 15–20 minutes until the koftas are fully cooked through.

Then I stir in the whisked yogurt and let it cook for another 3–5 minutes.

Finally, I top the dish with fresh cilantro and a squeeze of lemon juice before serving.

Servings and timing

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 290 kcal per serving

Variations

I sometimes switch the meat between lamb and beef depending on what I have on hand.

For a dairy-free version, I skip the yogurt or replace it with coconut cream for a different kind of richness.

I’ve also made a vegetarian version using mashed chickpeas and paneer as a base for the koftas.

For extra heat, I add chopped green chilies or increase the chili powder.

If I want a smoother sauce, I blend the masala base before adding the koftas back in.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious the next day. When reheating, I do it gently over low heat on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. I don’t recommend freezing this dish because the yogurt can separate when thawed.

Related Recipes:

• Doner Kebab Wraps
• Best Vegetarian Dish in the World
• Homemade Baklava

FAQs

What’s the best meat to use for kofta kebab masala?

I like using either ground lamb for a traditional flavor or ground beef for a milder option. Both work well in this recipe.

Can I bake the koftas instead of pan-frying them?

Yes, I sometimes bake them at 400°F (200°C) for about 20 minutes, turning halfway through, then add them to the sauce.

Is this dish spicy?

It has a mild to moderate heat level. I adjust the chili powder to taste or add green chilies if I want more spice.

Can I make this ahead of time?

Absolutely. I often make it a day ahead and reheat it before serving. The flavors develop beautifully overnight.

What can I serve with kofta kebab masala?

I like serving it with basmati rice, naan, or even a simple cucumber salad for balance.

Conclusion

Kofta Kebab Masala is one of those comforting, flavor-packed dishes that always feels special. Whether I make it for a cozy weeknight dinner or for guests, it never fails to impress. With its tender meatballs and deeply spiced masala, it’s a fusion favorite that brings warmth to the table every time.

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