Kaccha Kheema Kofta Curry – Meat Balls Curry

Life has been extremely busy these past few days with hardly any breathing space, and when I do have the time to take some food pictures to blog, the weather plays spoil sport. I have been travelling quite a bit this past month and that has kept me away from my kitchen..:). Hopefully things should stabilize soon and I should be able to get back to blogging regularly.

Today I am sharing with you a new recipe, Kaccha Kheema Kofta, I learnt from one of my friends during a recent visit to Hyderabad. Hyderabadi cuisine is a rich cuisine, a blend of royal Mughlai flavors passed down from the renowned chefs of the royal families or Nizams of Hyderabad.

Kaccha Kheema Kofta curry is prepared with minced meat or kheema that is blended with herbs like coriander and fresh mint leaves, Indian spices and made into small lemon sized balls which are cooked in a paste of fried onions, poppy seeds and dried coconut.

The flavor of the kheema koftas which have been cooked in this gravy is different from the usual kofta curries and not high in calories as the koftas are not deep fried. This curry is definitely going to be on the menu for any future get-togethers at home.

Kaccha Kheema Kofta Curry

Recipe source: My friend S

Prep & Cooking: 1 hr

Serves 5-6 persons

Cuisine: Hyderabadi



250 gms minced meat (kheema)

2 tsps ginger garlic paste

3 green chillis chopped finely

1 bunch fresh coriander leaves

2 tbsp fresh mint leaves

½ tsp turmeric pwd

1 tbsp red chilli pwd

2 1/2 tbsps oil

2 tbsps grated dry coconut

2 ½ tbsps poppy seeds

2 onions finely sliced

4 tbsps curds

1 tsp garam masala pwd

salt to taste

1 To prepare the koftas, first clean meat in cold running water and drain well. Add half of the chopped green chillis, half of the garam masala pwd, salt, turmeric pwd, 1 tsp ginger garlic paste and half of the coriander leaves and half of the mint leaves to the kheema. Mix well and grind to blend all the ingredients. Remove and prepare small lemon sized balls (Wet your hands while preparing the koftas so that they don’t stick to your hands)
2 To prepare the gravy, heat a tsp of oil in a pan and add the dried coconut and sauté for a few mts, then add the poppy seeds and sauté further for another 2 mts. Add another tbsp of oil and add the sliced onions and fry till they turn golden brown. Remove from fire and keep aside to cool. Grind to make a fine paste.
3 Heat 1 tbsp oil in a cooking vessel and add the ground paste and cook for a few mts till it turn brown. Add the remaining ginger garlic paste, green chillis, red chilli pwd, salt and curds and combine well. Add 2 cups of water and let it come to a boil. Reduce heat and cook for 3-4 mts.
4 Add the koftas to the gravy and cook them covered on low flame for 20 mts.
5 Add garam masala pwd, the remaining chopped coriander and mint leaves. Cook for another 10 mts on low flame.
6 Turn off heat, add lemon juice and combine.
7 Serve hot with rotis or white steamed rice.

Note :

You can add some malai or cream and a tsp of kasuri methi towards the end of the cooking process for a richer and more flavorful gravy.

Kaccha Kheema Kofta Curry – Meat Balls Curry

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  meat


47 thoughts on “Kaccha Kheema Kofta Curry – Meat Balls Curry

  1. Sailu, I think I am hooked on Hyderabadi cuisine! Nabeela’s marag had us enthralled and now this kofta curry sounds delectable. I like that the meatballs are not fried but cooked in the curry. When you say “mix well and grind to blend all ingredients” when making the kofta, did you put this in your food processor? Or did you grind everything but the meat and then mix it all together?

    Manisha, you need to grind all the ingredients including the minced meat. You will surely enjoy this kofta curry..:)

  2. Hi Sailu –

    Thank you for sharing this recipe. Kofta curry that doesn’t need deep frying – that is definetely a big plus. Looking forward to trying this out !

    Absolutely, Monisha, its a big plus..:)

  3. Looks great Sailu!
    Indian version of meatballs! Maybe I will try this with pasta too.

    Why not, RP? I am sure it will taste good with pasta too..:)

  4. Hi sailu,
    Your keema kofta curry looks yummy.I dont cook NV at home as my husband and daughter are pure veggies. I am going to pass this recipe to my sis who loves to cook diff varieties of NV items. she will surely like this one.

    Hope your sister enjoys this kofta curry, Prema..:)

  5. Good to see you back Sailu, been while… and you returned with a boom..nice recipe since it doesn’t need any frying is very interesting and would interest all meat lovers 🙂

    I missed blogging, Karthi and it feels good to be back..:)

  6. I’d have to go with some steamed rice to go along with this…mmm…rice and meatballs!

    It makes a great combination with hot steamed white rice, Jeff.

  7. Hi Sailu,

    I am basically from hyderabad. I have born and brought up there. I love hyderabad and all the delicious dishes of it. This dish looks good. My mother prepares Kheema samosas and keema balls. I love both and they are all time favourite. I will try this dish soon. Yesterday I tried Capsicum rice from your blog. It really came out good. So easy to prepare and tastes good equally. Thanks for sharing.

    I am so glad you enjoyed the Capsicum Rice, Meena. Simple and tastes great. I am very fond of Hyderabadi cusine too, esp the Biryani. Look forward to seeing some Hyderabadi recipes from you.

  8. hi, like ur blog. Was wondering where u were?? Nice to see u back

    Thanks for dropping by Madhuli. Blogging is something I have been missing these past few days. I miss visiting other food blogs too. Hopefully things should settle down soon and am back to regular blogging..:)

  9. Missed your posts. Good to see you back.

    Missed visiting your blog, Krithika. Hopefully things will settle down soon and I should be back to regular blogging..:)

  10. Loved your recipe Sailu, But will try it out with soya mince or quorn mince instead of Kheema because am vegetarian. Should taste equally good. what say you?

    Why dont you give a try, Anupama? I havent tried it with soya mince. If you give it a try,do let me know how it turns out.

  11. This looks really delicious…just wanted to ask since I don’t eat red meat, can this be made with chicken mince?

    Sure Swetha you can use chicken mince which will take less time to cook unlike red meat which needs to be cooked for a longer time.

  12. Sailu…Will the meat balls be cooked completely with out deep frying them….or are we required to add the boiled ground one to the blender…. this dish looks so yummy…

    Yes, Mamatha, you need not deep fry the meat balls at all. Just make balls with the ground raw meat and other ingredients and let it cook in the gravy.

  13. My update is rather late, and my family loved the dish. I served it together with tamarind prawns n sambal kangkong. A mixture of cuisines but it blended well. However I feel that only about 3 servings can be cooked coz after a while the curry dries up. The dish taste was a refreshing difference from the usual South indian curry we have..will try out another dish soon.

  14. Dear Sailu

    The ball simply disintegrates when the curry is getting done, do u think I must add egg or some other binder while mincing the mutton?


    If you followed the recipe to the T, I don’t think you should have had this problem. I really don’t think egg or flour will help in anyway to bind it.

  15. Hi Sailu,

    I must say me and mu husband both are thrilled to see your website with tons of recipes. The website is very user friendly and I am loving it.
    I tried your onion pakora and beans in peanut sauce.they turned out really amazing. I must say your are doing a great job.

    Keep on going….

  16. Hello Sailaja ! I like recipes with meatballs 🙂 I prepared this dish yesterday for dinner and everybody at my house just loved it. Thanks for sharing !! 🙂

  17. Hello Sailaja….I liked this recipe, I prepared it yesterday it came out soo gud..yummy yummy….I just made a slight change in the dish…I used ground turkeyinstead of kheema and instead of the kaccha kheema balls…I baked the balls in the over for about 20 mins then I added it to the gravy. It was really good.It did this way b’coz my husband likes it this way.But thanks for the recipe….hey have you tried the kheema biryani…it tastes good too.

  18. Hi ,
    I am so pleased to see your sit with different recepies. Thanks a million for sharing and taking some beautiful pictures.

  19. I mean site and I tried the Dosa, chicken curry. My husband enjoys the food and he is not Indian. keep up the great work.

  20. Hai Sailu, plese give me answer to my comments for my satisfaction. Your answer gives me that we are in touch. Thank you!!!

  21. Hi Sailu,
    I found your pic on this site(link below) …I am not sure if it was with your permission. Just wanted to let you know.


    Thank you for informing me, Sarada.

  22. Hi Sailaja,
    I tried this recipe twice.The first time I didnt have any poppy seeds at home, and yet it turned out quite amazing.The second time, i.e. today, I added the poppy seeds, and then when I ground the onion-coconut-poppy seed paste, it turned quite bitter.
    Since I was using 500 gm kheema, i added 4 tbsp poppy seed, instead of 2.5 tbsp for 250gm.Is that too much?

  23. Hi Sailu,

    I tried this recipe before itself, but is there a need to grind all the ingredients because already kheema will be available in grounded form. I tried with grinding it and mixing all the ingredients with the kheema and then made small balls. It turned out really well.
    And by the way, can you tell me how do you prepare the garama masala powder? I want to know your version too.


  24. Hi Sailu, I tried this recipe and it was really good. The only alterations I did was I did not have yogurt so added coconut milk instead. It was yummy! I think it would be a very good accompaniement with Biryani rice.

  25. hi…Sailu.. I tried this recipe with coconut rice…. awesome… yummy!!!….. 🙂 Thanks a lot dear….

  26. hi i came accross your recipe
    i actually have a problem, when i cooked the koftas , in the beginning they didn;t break, but towards the end i moved the spoon and they started to break, i mean i am not getting why they broke,Please tell us what could be the possible reasons for the balls to break and how one can avoid them.
    and after one has added the koftas to the curry to cook, should you be stirring the spoon, idid so gently but the balls towards the end started crumbling.

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  28. Hopped onto this from Mallika’s post – was thrilled to see comments that were made 7 years back! Nothing to bind the Koftas?

    1. There is no need for any binding agent as the meat balls harden and stay as a ball when placed in hot sauce.

  29. What do the poppy seeds do to the gravy ? IMHO shouldn’t they go into the koftas , to make them light, and
    keep them from becoming too firm and rubbery to the bite?

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