Pakistani Kofta Recipe: A Traditional Dish with a Modern Twist
Hi, I’m Urooj, and welcome to Masala Secret! I’m excited to share another favorite from my kitchen with you—**Pakistani Kofta**. As a mom living in Washington, DC, I love creating meals that blend my Karachi roots with the culinary adventures of my life today. One dish that always brings me back to my childhood is the Pakistani Kofta, or meatballs, cooked in a rich, flavorful gravy.
Like many traditional recipes, Kofta was a dish my mother often made for special family dinners. Each bite was packed with spices and love, and I’m thrilled to pass on this treasured recipe to my own kids—and, of course, to you! So let’s dive into the world of koftas, where tender meatballs meet bold spices in a rich, aromatic sauce.
### What Makes Pakistani Kofta Special?
Pakistani Kofta Recipe stands out because of its perfectly spiced meatballs and the rich, flavorful gravy that accompanies them. The key to the perfect kofta is using fresh, quality ingredients and ensuring the meatballs are tender and packed with flavor. The gravy is a beautiful balance of tangy, spicy, and savory, making this dish irresistible.
In my family, we often served Kofta with roti, naan, or basmati rice, and it was always a hit. Even though I now live miles away from Pakistan, cooking Kofta in my Washington kitchen always makes me feel closer to my roots, connecting the flavors of Karachi to my present-day life.
### Ingredients for Perfect Kofta
The ingredients for Kofta are simple, but each one plays a crucial role in creating a delicious, balanced dish. The recipe is divided into two parts: the kofta (meatballs) and the gravy.
#### For the Kofta:
- 500 grams of ground beef or mutton (choose whichever you prefer)
- 1 small onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 1 tablespoon gram flour (besan) to bind the mixture
- Fresh coriander leaves, chopped
#### For the Gravy:
- 2 medium onions, finely sliced
- 2 tomatoes, blended into a puree
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 2-3 tablespoons oil or ghee
- Fresh coriander leaves for garnish
### Instructions for Making Pakistani Kofta
#### Step 1: Prepare the Koftas
Start by mixing all the kofta ingredients—ground meat, chopped onions, ginger-garlic paste, green chilies, cumin seeds, coriander powder, garam masala, salt, gram flour, and fresh coriander—in a large bowl. Make sure to knead the mixture well, so the spices are evenly distributed throughout the meat.
Once everything is combined, shape the mixture into small, round balls about the size of a walnut. If the mixture feels too loose, add a bit more gram flour to bind it. Set the koftas aside while you prepare the gravy.
#### Step 2: Prepare the Gravy
In a deep pan, heat the oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds before adding the sliced onions. Fry the onions until they turn golden brown—this is the base of the gravy and will give it that rich, sweet flavor.
Next, add the ginger-garlic paste and cook for another minute until fragrant. Then, add the blended tomato puree, red chili powder, turmeric, coriander powder, and salt. Stir everything together and let it cook on medium heat for about 10-15 minutes, allowing the tomatoes to break down and the oil to separate from the masala.
#### Step 3: Add the Koftas
Once the gravy is cooked and fragrant, gently place the koftas into the gravy, making sure they’re submerged in the sauce. Cover the pan with a lid and cook the koftas on low heat for about 25-30 minutes, letting them simmer and soak up the flavors of the gravy.
After the koftas have cooked through, sprinkle garam masala on top and let the dish simmer for another 5 minutes. Garnish with fresh coriander leaves before serving.
#### Step 4: Serve & Enjoy
Serve your Pakistani Kofta hot with naan, roti, or basmati rice. The combination of the soft, flavorful meatballs and the rich gravy is sure to be a hit at any dinner table!
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Aloo Gajar Matar: A Simple and Flavorful Vegetable Dish
While Kofta is often the star of the meal, no Pakistani meal is complete without some comforting vegetables on the side. One of my go-to side dishes is Aloo Gajar Matar—a simple yet flavorful dish of potatoes, carrots, and peas. It’s quick to make, healthy, and packed with flavor.
### What is Aloo Gajar Matar?
Aloo Gajar Matar is a classic Pakistani vegetable curry made from three humble ingredients: potatoes (aloo), carrots (gajar), and peas (matar). These vegetables are cooked in a spiced masala, creating a warm, comforting dish that pairs beautifully with a variety of main courses.
Growing up in Karachi, this dish was a staple in our home. My mother would often make it as a side dish for lunch, and it’s a recipe that I now make regularly for my own family in Washington, DC. It’s simple, wholesome, and bursting with flavor—perfect for busy weeknights or as a comforting side at family dinners.
### Ingredients for Aloo Gajar Matar
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup green peas (fresh or frozen)
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
- 2 tablespoons oil
### How to Make Aloo Gajar Matar
#### Step 1: Fry the Onions
Heat oil in a pan and add cumin seeds. Let them sizzle for a few seconds before adding the chopped onions. Fry the onions until they turn golden brown.
#### Step 2: Add the Tomatoes and Spices
Once the onions are golden, add the ginger-garlic paste and cook for a minute. Then, add the chopped tomatoes, red chili powder, turmeric, coriander powder, and salt. Stir everything together and cook for about 5-7 minutes until the tomatoes break down into a smooth masala.
#### Step 3: Add the Vegetables
Now, add the diced potatoes, carrots, and peas to the pan. Stir to coat the vegetables in the masala, then cover the pan with a lid and cook on low heat for about 20-25 minutes, stirring occasionally. If the mixture looks too dry, you can add a splash of water to help the vegetables cook evenly.
#### Step 4: Garnish & Serve
Once the vegetables are tender, remove the lid and let any excess moisture evaporate. Garnish with fresh coriander leaves before serving.
### A Versatile Side Dish for Any Meal
Aloo Gajar Matar is a versatile dish that pairs well with just about any main course. Whether you’re serving it alongside Pakistani Kofta, grilled meats, or a simple dal, this vegetable curry is sure to add a burst of flavor to your meal.
### Why Aloo Gajar Matar is a Family Favorite
This dish is not only delicious but also incredibly nutritious. Packed with vitamins from the carrots, fiber from the peas, and energy from the potatoes, it’s a wholesome option for both adults and kids alike. My kids especially love the sweetness of the carrots and peas, and I love that it’s a quick and easy recipe I can whip up on busy evenings.
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Both Pakistani Kofta and Aloo Gajar Matar are dishes that bring comfort and flavor to my family’s dinner table, and I’m thrilled to share these recipes with you through Masala Secret. Whether you’re an experienced cook or just starting out, these recipes are sure to become favorites in your own kitchen as well!
Feel free to share your cooking experiences or ask questions in the comments. I’d love to hear how these recipes turn out for you!