Mazedaar Methi-Gosht ke Kofte

Listening and enjoying the song ‘Mere Zindagi me aaye ho..‘, from the Bollywood movie Armaan in my ipod, today I prepared this curry for dinner and am just waiting to have it. I love to listen to songs when I stay alone with my hubby gone for the work, while I do my house chores and the cooking.. Music helps me stay happy, I cling to it. I’m energized by it. I’m inspired by it. I can go on and on..

Spicy Curries are always yummy, no doubt in that. By spicy curries, I do not mean curries that are super hot to burn your mouth., what I really mean by spicy curries is masaaledaar salan, which are gravy based curries infused by a range of exotic Indian spices as the base. I am an ardent lover of spicy curries, and I am sure almost everyone in the whole world love spices and the beautiful flavours they add to a dish. This curry of Meaballs is one such and it is a favorite in my house. Its easier to prepare and extremely delicious along with Parathas or Naan to mop up the gravy.

Meatballs are called ‘Kofta‘ in Urdu. They are similar to Meatballs or Meat dumplings in the U.S. The other version of Kofte ka Salan, or meatball curry that I most usually prepare is Amchur-Harimirch Wale Kacche Gosht Ke Kofte, Meatballs in a hot and sour gravy

When I prepare meat balls I make them smaller in size, about 2 cm in diameter. The reason is, I believe, they get done perfectly. Many of my associates always make larger sized meatballs- approx 4 cm in diameter, and they are never well cooked, (remain raw, undone and undercooked in the centre). So, this trick that I learnt my MIL comes very handy to me.

I always prepare larger amounts of curries, portion and store them in the refrigerator for a later use. It saves lot of time.

This curry/Salan gets prepared in almost an hour time, and you can have it with Parathas or Naan, or Khushka/Plain Boiled Rice.

Mazedaar Methi Kofte – Meatballs in a gravy with Fenugreek leaves

To prepare Meat Balls


Ground Lamb/Goat/Veal Meat (or) Boneless Lamb/Goat/Veal Meat Bite-Size pieces – 250 gms
Green Chillies – 3, small, slit
Cilantro – 1 tbsp, finely chopped
Mint leaves – 1 tbsp, finely chopped
Salt – 1 1/2 tsp
Red Chilli Powder – 1 tsp
Yellow Onion – 1, large, sliced
Canola Oil – 2 tbsp

Kacche Gosht Ke Kofte – Meatballs


-Pour oil into a pan at medium heat and add the sliced onions. Fry them till brown and crisp. Remove from oil, cool and reserve
-Now in a meat processor, add the fried onion slices, the slit green chillies, chopped coriander and mint leaves, salt, red chilli powder and the ground meat or cubed boneless meat pieces, whatever you are using and process till its all grinded into a smooth paste.

(Note:Make sure that the washed meat, whether you are using ground meat or meat pieces, is completely dry, or they will not hold shape later on)

-Now, take a little bit of meat paste at a time and slightly apply pressure and roll it between your palms untill soft, tight and round shaped. Arrange them on a plate.
-The meat balls are ready. Keep them aside.

TIP: To freeze meatballs ahead of time: You can prepare the meatballs and freeze them for future use.
Form meatballs, and place them on a parchment paper lined baking sheet in the freezer. Once the meatballs are hard and well frozen, transfer them to a resealable plastic bag and store in the freezer for up to 3 months. To serve, thaw and cook them in the curry.

To Prepare The Gravy –


Canola Oil – 5 tbsp
Yellow Onion – 4, large, finely chopped
Ginger Garlic paste – 1 1/2 tsp
Yogurt – 6 tbsp
Red Chilli Powder – 1 tsp
Salt – 1 1/2 tsp
Garam Masala – 1/2 tsp
Dry Roasted Cumin Seed powder – 1/2 tsp
Dry Roasted Coriander seed powder – 1/2 tsp
Dry Roasted Dessicated Coconut – 1 tsp
Dry Roasted Groundnut Powder – 1 tsp
Methi/Fenugreek Leaves – 100 gms, very finely chopped

Mazedaar Methi Kofte – Meatballs in a gravy with Fenugreek leaves


-In a heavy bottom sauce pan at medium heat, fry the ginger garlic paste and add onions in the oil till light brown in colour.
-Add yogurt to it and give it a good stir. Cook it well till it starts leaving oil.
-Meanwhile wash the Methi/Funugreek leaves well, only the leaves, not the stems or flowers, chop them up very finely and reserve.
-Add the dry ingredients, the red chilli powder, salt, garam masala, the dry roasted cumin seed powder, coriander seed powder, coconut powder, groundnut powder, and mix well.
-After 3-5 minutes, remove from heat, cool the mixture and grind it to a paste.
-Pour back the grinded mixture to the saucepan and add the very finely chopped Methi/Fenugreek leaves and let them cook till they are soft.
-Add three glases of water to it and bring it to a boil.
-As soon as it boils once, simmer and slowly drop the earlier prepared meat balls one by one into it. Now do not stir at all for about 10 minutes. Half cover the lid and let it cook undisturbed at the low heat.
-Later, slowly stir the gravy and let it cook for 7-8 minutes more. You can add more water or let it cook for some more time on medium heat so that the water dries up and you achieve the consistency.
-The curry is ready and serve it hot with Parathas preferably or along with Rice.

Suggested accompaniments: Enjoy the curry along with Parathas or Naan, or Khushka/Plain Boiled Rice.


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9 Responses to “Mazedaar Methi-Gosht ke Kofte”

  1. This looks sooooo good!!! I don’t want to have to make them, I just want the ones sitting here on the computer screen!!!!

  2. Hi Mona,

    wow! you got some cute koftas there. I had to take out my scale/ruler just to see EXACTLY how big those 2cm baby Koftas must be! 🙂 Don’t they shrink once they are cooked in the gravy ?

    Never tried this recipe before, but will. My mom (we are from Hyd. India) she makes her koftas the same way like we make shami (diamond shaped patties made with pressure cooked meat+chana dal ). Basically she cooks the gravy and then separately fries the shami meat balls and just before serving she drops those balls in the gravy. your procedure is much easier, since there is no pre-cooking of the meat 🙂

    sorry, I know whatever I said must be so confusing about shami, etc.
    Anyway, may you continue to enjoy cooking and blogging , so people like me can get tried and tested yummy recipes with ease.

    Aisha 🙂

    Aisha, this is the kacche gosht ke kofte, the ones you are talking about are the shaami ke kofte. I also have posted a recipe with shaami ke kofte on my blog. ~Mona

  3. Hi Mona you have a lovely blog here. I like your meatball recipe it looks delicious. 🙂

  4. mmm i love the herbs in the meatballs!

    btw, i like your blog!

  5. Very confused about your name so Zaiqa/Mona,

    You have some nice authentic hyderabadi recipes. I am from Hyd too currently in WI,US. I cook good but my only prob is I cannot tell how much exactly an ingredient goes in a recipe.
    Last week was my daughter’s first bday and I wanted to make double ka meetha. Your recipe gave me exactly how much I am suppose to put of each thing. Though I used ricotta cheese in it. It turned out to be awesome.
    So thanks for the great recipe.


    Arshia, My name is Mona. Good to know that you are a Hyderabadi too. I started this blog as a journal of all my recipes and it comes very useful to me too to refer back again for amounts. Am glad you like my blog, and that you and your loved ones loved the Meetha. Thnx for letting me know, makes me feel very good and encourages me tremendously. ~Mona

  6. Hey Mona,
    I must say your recipes are awesome !!I am from Hyderabad too and currently in U.S.I am a total foodie too…and so proud of you for the all the effort to put all this
    togehter…KEEP IT UP !! May Allah bless you always !!!!

  7. Asak Mona, I made these yesterday and alhumdulliah they turned out very good. My family liked it a lot. I used kasuri methi instead of fresh methi but it still tasted amazing.Jazakallah!

  8. your website is awesome, I have a question. Whenever i made ginger garlic paste and store it in fridge most of the time it become green. Pls give me some suggention about it.I will be soooo thankful to you.

    Sana, Ginger-Garlic paste with time turns green due to reactions that are completely harmless. Even my ginger-garlic paste turns green with time, but I do not mind at all.

  9. Altaf Rahman Says:

    @ Sana,

    While preparing ginger garlic paste, always add salt. It will not let green thing to form. Also while storing in fridge, do not let air come in contact with the masala (seal it tightly)

    Additional information : I may be wrong but I always prefer the ginger garlic masala to be very specific.

    I have my own reason to prepare ginger garlic paste with different ratios for different recipes.
    1) 1 part Ginger to 1 part garlic : This combination is for tarkari gosht dishes. Or any ordinary dish.
    2) 1.5 parts ginger to 1 part garlic : This combination is for bagara chawal, chiken khurma, fish, prawns (or any curry made of mutton/chicken/fish/prawns alone like mutton curry, chicken khurma etc)
    3) 2 parts ginger to 1 part garlic : This combination is for biryanis, talehuwe items (gosht, murag, jhinge etc) or any dish with thick gravy and spicey items.

    Altaf Rahman, Jazakallahu Khair for sharing the tips.

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