Stuffed Green Chili Kofta Curry: A Delicious Pakistani Dinner Recipe

Looking for a Pakistani curry with a little extra flavor? Stuffed green chili kofta curry offers a delicious combination of tender beef, creamy cottage cheese, and aromatic spices. Each meatball hides a stuffed green chili at its center, creating a flavorful surprise with every bite.

The koftas simmer in a homemade tomato and onion gravy that pairs beautifully with fresh chapati or steamed rice. Although the dish looks impressive, its preparation is straightforward, making it a wonderful choice for a family dinner or a special weekend meal.

Recipe at a glance

Prep time

15 min

Cook time

25 min

Servings

5

Ingredients for Stuffed Green Chili Kofta

This recipe serves five people and takes approximately 15 minutes to prepare and 25 minutes to cook.

For the koftas

• 500 g ground beef or minced meat
• 2 large green chilies, or 8–10 smaller chilies if preferred
• 1 cup cottage cheese, crumbled
• 1 medium onion
• 1 teaspoon ginger-garlic paste
• 4 tablespoons roasted chickpeas
• 1 egg
• Salt to taste

For the curry gravy

• 2 medium onions, finely chopped
• 4 medium tomatoes, chopped
• 1 tablespoon ginger-garlic paste in total, including the amount used in the koftas
• 1 tablespoon red chili powder
• 1 tablespoon ground coriander
• Salt to taste
• ½ bunch fresh coriander, finely chopped
• Cooking oil as needed
• ½ cup water, plus a little more if required

How to Make Stuffed Green Chili Kofta Curry

Step 1: Prepare the minced meat mixture

Wash the ground beef if necessary, drain it thoroughly, and remove excess moisture. Place it in a food processor with one onion, one teaspoon of ginger-garlic paste, roasted chickpeas, and salt.

Grind the ingredients until the mixture becomes cohesive. Add the egg and mix well. Refrigerate the mixture while preparing the stuffed chilies.

Step 2: Stuff the green chilies

Make a lengthwise slit in each green chili and carefully remove the seeds. Crumble the cottage cheese and fill each chili with it.

Press the filling gently so it stays inside. Avoid overfilling the chilies, as the filling may spill out while shaping the koftas.

Step 3: Shape the koftas

Take a portion of the minced meat mixture and flatten it in your palm. Place a stuffed green chili in the center and carefully wrap the meat around it.

Seal the edges completely so the chili remains enclosed. Repeat with the remaining mixture and chilies. Refrigerate the shaped koftas until the gravy is ready.

Step 4: Prepare the onion and tomato gravy

Heat cooking oil in a wide, deep pan. Add the remaining chopped onions and fry until golden brown.

Stir in the remaining ginger-garlic paste, red chili powder, ground coriander, and salt. Add the chopped tomatoes and cook until they soften and release their juices.

Pour in half a cup of water and bring the mixture to a gentle boil.

Step 5: Cook the stuffed koftas

Carefully place the chilled koftas into the simmering gravy. Keep the heat at medium and allow them to cook gently.

Avoid stirring vigorously, as the meatballs may break before they become firm. Instead, gently move the pan if needed to distribute the gravy.

Cook until the meat is thoroughly cooked through. If the sauce thickens too quickly, add a small amount of water.

Step 6: Finish and serve

When most of the excess liquid has evaporated and the gravy has thickened, carefully turn the koftas to coat them in the sauce.

Sprinkle freshly chopped coriander over the curry. Cover the pan and let it cook on low heat for another five to seven minutes, ensuring the meat is fully cooked.

Transfer the stuffed green chili kofta curry to a serving dish and serve hot with fresh chapati, naan, or steamed rice.

Tips for Perfect Stuffed Koftas

• Remove excess moisture: A wet minced meat mixture can make shaping difficult. Drain the meat well before grinding.
• Seal the koftas properly: Cover the entire stuffed chili with meat to prevent the filling from escaping.
• Choose chilies carefully: Large chilies are easier to stuff. Remove the seeds and membranes for a milder flavor.
• Handle gently: Add the koftas to gently simmering gravy and avoid excessive stirring.
• Check doneness: Ground beef should reach an internal temperature of 160°F (71°C), measured with a food thermometer.

What to Serve With Kofta Curry

This rich Pakistani curry tastes excellent with freshly made chapati, soft naan, or plain basmati rice. A simple cucumber raita or fresh salad can balance the richness of the beef and the heat of the chilies.

Final Thoughts

Stuffed green chili kofta curry brings a creative twist to traditional Pakistani meatball curry. The combination of seasoned beef, creamy cottage cheese, and fragrant tomato gravy makes it a satisfying centerpiece for a family meal.

Prepare the koftas ahead of time to make cooking easier, then simmer them gently in the gravy for a comforting homemade dinner that looks as good as it tastes.

FAQs

Can I use chicken instead of beef?

Yes. Ground chicken can be used, but it may be softer and require extra care when shaping. Cook it thoroughly to a safe internal temperature of 165°F (74°C).

Can I prepare the koftas in advance?

Yes. Shape the koftas and refrigerate them in a covered container until you are ready to cook. Keep raw meat refrigerated and cook it within a safe storage period.

What can I use instead of cottage cheese?

Paneer is a suitable alternative. Crumble it finely so that it fits neatly inside the green chilies.

How can I make the curry less spicy?

Remove the chili seeds and membranes, reduce the red chili powder, and choose mild green chilies.

Source: Cookpad, Wikipedia

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