Meatball Curry (with eggs) – Kundaan Koftee



Kundaan Koftee are basically a type of meatball curry. This meatball curry is special because each meatball contains an egg inside. This is an advanced recipe that is sure to delight your family and friends.

meatball curry - kundaan koftee - egg curry

Meatball Curry with eggs inside – Kundaan Koftee

  • Difficulty: Advanced
  • Servings: 7-10
  • Prep Time: ~ 5- 10 minutes
  • Cook Time:  ~ 55 minutes
  • Total Time: ~1 hr 15 minutes


  • 2 lbs of extra lean ground beef
  • ginger garlic paste
    • 1 tablespoon ginger garlic paste for the beef
    • 1 tablespoon ginger garlic paste for the blender
  • coriander powder
    • 1/2 tablespoon of coriander powder (danya) for beef
    • 3 tablespoons of coriander powder for blender
  • 2 large onions
    • 1.5 onions for the blender
    • 1/2 sliced onion for frying pan
  • red chili
    • 1/2 tablespoon red chili for beef
    • 1/2 tablespoon of red chili for blender
  • gharam masala
    • 1/2 teaspoon for beef
    • 1/4 teaspoon or to taste to sprinkle on finished dish
  • 1/2 tablespoon of salt for frying pan
  • 1/2 teaspoon of salt or to taste
  • 2 tablespoon of chickpea flour
  • 1/3 cup of plain yogurt
  • 1.5 cup of oil (or adjust quantity according to preference)
  • 1/4 teaspoon of turmeric powder
  • water
    • 1/4 cup of water for food processor
    • 1.5 cup of water for frying pan
  • 10-12 eggs
  • 1 tablespoon rose water

    Cooking Instructions:

  1. Boil eggs for about 10-12 minutes on stove. (Submerge eggs in water. Add some salt. Boil on high heat). Peel eggs when they cool.
  2. Add coriander powder, red chili powder, gharam masala, salt, chickpea flour, ginger garlic paste, and water to beef. Mix.
  3. Add beef to food processor. Mix to smooth out the meat.
  4. Take eggs and wrap/cover them with beef creating a meatball with an egg inside. Use water on hands to avoid meat sticking excessively to your hands.
  5. Add ginger garlic paste, turmeric powder, onion, and coriander powder to the blender. Liquefy. Add water as needed in order to fully liquefy.
  6. Add corn oil to large pan. Add onions. Fry on high heat for 5-8 minutes until onions start turning to a light golden color.
  7. Add blended mix to pan. Add salt. Add 1.5 cups of water to frying pan. Cook for 7-10 minutes on medium high heat.
  8. Add yogurt. Cook for another 3-5 minutes on low heat.
  9. Turn on stove to medium high. Add meatballs to gravy. Use water on meatballs to smooth out any cracks before adding if necessary.
  10. Cook for 3-5 medium heat while turning meatballs to avoid burning.
  11. Cook on high heat for 30 seconds to a minute in order to evaporate excess water from meatballs.
  12. Cook on medium heat for 20-25 minutes with the pan covered until beef is fully cooked. Stir occasionally.
  13. Add rose water and sprinkle with gharam masala.
  14. Serve with roti/bread.