Pakistani Food vs Indian Food
Sometimes I get asked about the difference between Pakistani & Indian food. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Truth is, cuisine is not national; a man-made border won’t suddenly make you eat differently than your neighbor. There is plenty of overlap. That said, there are distinct differences by region. The majority of the food I grew up eating – the kebabs, pulaos, biryanis, and kormas – is Moghul-inspired and more popular in Pakistan and North India. This cuisine also happens to be more mainstream here in the West. There is much more to the subject, but it’s safe to say that beef – because of cultural and religious reasons – is more commonly eaten in Pakistan. And that’s why I often refer to many of my beef recipes as ‘Pakistani’.
How to make Pakistani Beef Kofta Curry
To make kofta curry, you prepare the meatballs and then set them aside while preparing the curry. Bring the curry to a boil, then lower the heat and add the meatballs. Cover, stirring once in between to ensure even cooking, and allow to simmer until the meatballs are cooked through. Koftas are traditionally deep-fried before simmering in the curry. In the interest of health and ease, I’ve omitted that step, relying instead on herbs and spices to give it vibrant flavor. Speaking of spices, this recipe uses a fair amount of them. 50% of the ingredients are either whole or ground spices (yes, I calculated). But the spices are what give this dish so much flavor, not to mention differentiate this meatball curry from the rest of the world’s meatball dishes.
A few tips on Making this Kofta Curry:
Use full-fat ground beef instead of lean. The extra fat helps them bind. Drain out any moisture from the ground beef (pat dry with a paper towel if needed). Substitute beef it with ground chicken or lamb. If it’s not holding up as well, try adding more chickpea flour or even breadcrumbs. Exactly as written, the recipe delivers tender, moist koftas. However, overmixing, overcooking, or overhandling can result in tough koftas. Reheating: Add 2-3 tablespoons of water before reheating on the stove or microwave as the curry thickens after cooling. Make-ahead: After forming the meatballs, cover with cling wrap and refrigerate overnight. You can even freeze them in an airtight container until you’re ready to cook the curry.
Variations
How to add potatoes: Add 1 medium cubed russet potato toward the last 20-25 minutes (depending on how large they are cut) along with a bit of extra water. Cover and allow to simmer along with the koftas. And if you love potatoes as much as I do, check out my collection of 10 Pakistani and Indian Aloo (Potato) Recipes. Often, kofta curry is topped with boiled eggs, giving it a layer of hearty flavor. I like to boil them separately so that the curry isn’t infused with the scent of the eggs.
How to Double
What to Serve with this Pakistani Beef Kofta Curry
Since this is a ‘wet’ curry, you can pair it with either rice or roti, naan, or other bread.
More Beef Recipes:
Easiest Instant Pot Beef Curry (Stew/Isto) Slow Cooker Nihari (Beef Stew) (I also have an Instant Pot version) Easy Pakistani Haleem (Beef & Lentil Stew) (Instant Pot) Shami Kabob (Instant Pot and Stovetop) Seekh Kabob (Ground Beef Skewers) Chapli Kabab Keema Matar (Ground Beef & Peas Curry) or Aloo Keema (Ground Beef & Potato Curry)
If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations! I love hearing from you!
