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Creamy Beef Malai Kofta Recipe (Easy Meatball Curry)

Creamy Beef Malai Kofta

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 1 lb Ground beef 80/20 blend recommended for juiciness
  • 1/2 cup Onion Grated, for the meatballs
  • 2 tbsp Gram flour Also known as besan; used for binding
  • 1 tsp Garam masala Divided into two 1/2 tsp portions
  • 1 tbsp Ginger garlic paste Divided for meatballs and gravy
  • 1 tsp Salt Adjust to taste
  • 2 tbsp Vegetable oil For frying and sautéing
  • 1 cup Onion Finely chopped, for the gravy
  • 1/4 cup Cashews Raw and unsalted
  • 1 cup Tomato puree Smooth blend
  • 1/2 cup Heavy cream Room temperature
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Kashmiri red chili powder Provides vibrant color and mild heat
  • 1 tbsp Dried fenugreek leaves Also known as kasuri methi
  • 1/4 cup Fresh cilantro Chopped, for garnish

Instructions
 

  • In a large bowl, combine the ground beef, grated onion, gram flour, 1/2 teaspoon of garam masala, 1/2 tablespoon of ginger garlic paste, and salt. Mix thoroughly.
  • Shape the beef mixture into 1-inch round meatballs and set them aside on a plate.
  • Heat the vegetable oil in a large skillet over medium heat. Fry the beef meatballs until browned on all sides and cooked through, approximately 8 to 10 minutes. Remove the meatballs from the skillet and set aside.
  • In the same skillet, add the chopped onion and the remaining 1/2 tablespoon of ginger garlic paste. Sauté until the onions are soft and golden brown, about 5 minutes.
  • Transfer the cooked onions and the cashews to a blender with a splash of water. Blend until a completely smooth paste forms, then return the paste to the skillet over medium heat.
  • Stir in the tomato puree, coriander powder, turmeric powder, Kashmiri red chili powder, and the remaining 1/2 teaspoon of garam masala. Cook for 5 to 7 minutes, stirring occasionally, until the oil begins to separate from the sauce.
  • Lower the heat and slowly stir in the heavy cream and dried fenugreek leaves. Simmer gently for 2 minutes to meld the flavors.
  • Gently fold the cooked beef meatballs into the creamy tomato sauce and simmer for an additional 5 minutes until heated through.
  • Garnish with freshly chopped cilantro and serve hot alongside warm naan or basmati rice.