Beef Kofta in Cream Sauce
Submitted by mpstuart
Indian-style beef kofta steamed until tender, then baked in a spiced cream sauce with garam masala, cumin, turmeric, and mango powder. Includes a lighter spinach sauce variation.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minKofta in cream sauce is one of those dishes that looks like it belongs on a restaurant menu but comes together in a home kitchen with nothing more than a steamer and a saucepan.
Ground beef is mixed with fresh ginger, green chilies, garlic, garam masala, cumin, coriander, and a touch of mango powder for tangy depth. The meatballs are shaped by hand and steamed rather than fried, keeping them incredibly tender and light.
The cream sauce is where the magic happens. Cumin seeds and bay leaves sizzle in oil, then cream gets stirred in with another round of warm spices and a handful of fresh cilantro. Pour it over the kofta, bake briefly, and you’ve got a dish that fills the kitchen with the most intoxicating aroma.
Variations
- Replace the cream sauce with pureed steamed spinach for a lighter, vibrant green version (palak kofta style).
- Use lamb instead of beef for a more traditional South Asian preparation.
- Add a squeeze of lemon juice to the finished sauce for extra brightness.
Chef Tips
- Wet your hands before shaping each kofta. The mixture is sticky and wet hands prevent it from clinging to your palms.
- Don’t skip the steaming step. It sets the kofta so they hold their shape in the sauce instead of crumbling apart.
- Amchur (mango powder) adds a sour tang you can’t replicate with lemon alone. Find it at any Indian grocery store.
- Serve over basmati rice or with warm naan to soak up every drop of that spiced cream sauce.
Ingredients
Directions
To make kofta, place beef, cream, ginger, chilies, garlic, ground coriander, garam masala, cumin, mango powder, and salt to taste in a bowl and mix well to combine.
Take spoonfuls of mixture and, using wet hands, mold mixture into oval shapes or balls and place in a steamer.
Three-quarters fill a saucepan with water and bring to the boil.
Place steamer over saucepan, cover and steam for 15 to 20 minutes, or until kofta is just cooked.
Remove kofta from steamer and place in a shallow ovenproof dish.
Set aside.
To make sauce, heat oil in a saucepan over low heat, add cumin seeds, bay leaves, ginger, chilies and garlic and cook for 2 minutes.
Stir in cream, ground coriander, cumin, mango powder, turmeric and garam masala and cook, stirring constantly, for 5 to 7 minutes.
Remove sauce from heat, stir in cilantro, and season to taste with salt.
Spoon sauce over kofta, cover and bake at 300℉ (150℃) for 20 minutes.
The health conscious can try using spinach in the sauce in place of the cream.
You will need 2 bunches (2lb) tender, young spinach.
Chop the spinach, then steam or microwave until tender.
Drain, place in a food processor or blender, and process until smooth.
Simply use the spinach purée in place of the cream.
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