Kofta Salan (Pakistani Meatball Curry)
Soft, spiced beef koftas simmered in a tomato and ginger gravy, a Pakistani dinner for roti or rice.
Made with Ginger and garlic paste and Karahi masala base and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the mince with half your ready made ginger and garlic paste (see the base recipe), the chopped onion, gram flour, cumin, ground coriander, chilli powder and salt. Knead for 2 minutes until it holds together. Shape into 20 small balls. Chill for 15 minutes.
- 2
Heat 2 tbsp of the oil in a large wide pan over a medium heat. Brown the koftas in two batches for 5 minutes, turning, until browned all over. They will not be cooked through yet. Set aside.
5 min - 3
Heat the last tablespoon of oil in the same pan. Cook the rest of the ginger and garlic paste for 1 minute, then pour in your ready made karahi masala base (see the base recipe).
- 4
Simmer for 8 minutes until thick and the oil begins to separate at the edges. Add the hot water and your homemade garam masala (see the base recipe).
8 min - 5
Slide the koftas into the sauce. Cover and simmer gently for 15 minutes, turning once, until cooked through with no pink inside and the sauce is thick. Cut one open to check.
15 min - 6
Scatter over the green chillies and coriander. Serve with chapatis, naan or rice.
Tips
- Mince the onion very finely, or grate it, so the koftas hold together without egg.
- Gram flour binds the koftas and absorbs moisture. Do not skip it.
- Brown the koftas first for flavour, but handle them gently so they do not break.
- Wet your hands when rolling, as it stops the mince sticking.
Storing and freezing
Keeps for 3 days in the fridge, cooled within 1 to 2 hours, and freezes for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use lamb mince?
Yes. Lamb is very traditional and gives richer koftas. Use the same quantity and cook for the same time.
Why do my koftas fall apart?
Usually the mixture is too wet or not kneaded enough. Knead until sticky, add a little more gram flour if needed, and chill before cooking.
Is it gluten free?
Yes. It uses gram flour, not wheat flour, as a binder. Check the labels on your spices.
Can I make it ahead?
Yes. The flavour improves overnight. Cool quickly, keep in the fridge, and reheat gently until steaming hot.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.