Kofta in Tomato and Yoghurt Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Every nation seems to have a version of kofta, ranging from meatballs and croquettes to rissoles and dumplings. This recipe is the north indian way of preparing them. The rich tomato and yoghurt sauce is perfect when served with naan bread.



  • 1 onion
  • 500 g (1 lb 2 oz)


To Make the kofta, grate the onion, put it in a sieve and use a spoon to press out as much of the liquid as possible. Put it in a bowl and combine with the lamb, ginger, garlic, green chilli, salt and the egg. Mix thoroughly, then divide into 20 equal portions and shape each into a ball. Cover with plastic wrap and refrigerate for about 2 hours. Alternatively, the meatballs can be put in the fr