How to Make North Indian Koftas


  • 1 egg
  • 3 tbsp chopped coriander
  • 1 medium onion
  • 1" root ginger
  • 1 green chilli
  • ½tsp cinnamon powder
  • 6 tbsp vegetable oil

  • 2 cardamoms
  • 4 cloves
  • 1" cinnamon stick
  • 2 medium onions
  • 1" root ginger
  • 1tsp turmeric powder
  • 250g tomatoes

  1. First make the kofta mixture - peel and roughly chop onion and ginger, split and remove seeds from green chilli and place all ingredients for the koftas along with the salt in a food processor.  
  2. Blitz for two minutes to blend the ingredients.
  3. For the sauce - finely chop onions, grate the ginger, and peel, de-seed and chop tomatoes. Set aside.
  4. Shape the meat mixture into small balls, about the size of a walnut and shallow fry in hot oil until coloured but not cooked through. 
  5. Remove koftas from pan, turn the heat down low, and make the sauce in the same pan.
  6. Toss whole spices into the hot oil, and after a few seconds add the finely chopped onion. 
  7. Stir fry until onions turn colour, then add ginger, turmeric and tomatoes to the pan.  
  8. Continue frying for a further five minutes, or until the tomatoes take on a rich deep colour. 
  9. Pour in about 250ml hot water, bring to a simmer and return koftas to the pan along with any meaty juices.  
  10. Season with salt and simmer for about twenty minutes, or until the koftas are tender.
  11. Serve hot with boiled basmati rice.
Serves 6 

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