Koftay | Pakistani Meatballs

A Pakistani menu would often feature “Koftay”; which is essentially a meatball curry. At 704 we cook our Koftay in a way which is poles apart from the traditional recipe. This recipe was handed down by MR’s gracious aunt; it incorporates flavors of a traditional “Green Chutney” in making a curry. Our version of the classic Koftay is bound to leave a fresh yet flavorful memory on your taste-buds. 


  1. Chicken/Beef – 250g (mince)
  2. Salt – To-taste
  3. Red Chilli flakes – 1 tsp
  4. Cumin Powder – 1/2 tsp
  5. Coriander Powder – 1/2 tsp
  6. Bread Slices – 1 (soaked in water and squeezed)
  7. Fresh Coriander – Handful
  8. Fresh Mint – Handful
  9. Green Chillies – 2-3 (coarsely chopped)
  10. Ginger-Garlic paste – 1 tsp
  11. Tamarind water – 1 cup
  12. Onion – 1 (small)
  13. Cooking Oil



  • Pulse Chicken, Salt, Red Chilli flakes, Cumin powder, Coriander powder and soaked Bread slice together in a food processor.
  • Make small balls of the pulsed mixture.
  • Shallow fry the meatballs in a frying pan, 3-4 minutes each side on medium flame. 


  • Blend Fresh Coriander, Fresh Mint, Green Chillies, Salt, Ginger-Garlic paste and Tamarind water together.
  • Add the Onion and blend again.


  • Heat 2-3 tbsp of Cooking oil in a Sauce Pan; add the blended base.
  • Add 1 cup of water and bring the base to a boil; add the meatballs, cook for 10-15 minutes on low flame.

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