Meat Ball Curry – North Indian Style

Step 1: Prepare Meatball Mixture

In a bowl, add 200g minced beef. Add 3/4 tsp finely chopped garlic, 1/2 tsp finely chopped ginger, 2 tbsp chopped coriander leaves, 2 tbsp finely chopped onion, 1/8 tsp turmeric powder, 1/4 tsp garam masala, 1/4 tsp chilli powder, 1/4 tsp coriander powder, and 1/2 tsp salt. Mix everything thoroughly with your hands until well combined.

Step 2: Form Meatballs

Shape the mixture into small, uniform balls, approximately 1 inch in diameter.

Step 3: Fry Meatballs

Heat 2 tablespoons of sunflower oil in a pan over medium heat. Once hot, carefully place the meatballs into the pan. Fry until all sides are browned and slightly crispy.

Step 4: Remove Fried Meatballs

Once browned, remove the meatballs from the pan and set them aside on a plate.

Step 5: Sauté Whole Spices for Gravy Base

In the same pan with the remaining oil, add 3/4 tsp cumin seeds. Once fragrant, add 1 bay leaf, 1 black cardamom, 2 cloves, 2 green cardamoms, and a small piece of cinnamon. Sauté for a few seconds until aromatic.

Step 6: Sauté Aromatics

Add 1 roughly chopped medium onion, 1 green chilli, 1/2 tsp roughly chopped ginger, and 7 cloves of garlic to the pan. Sauté until the onions are slightly softened and translucent.

Step 7: Add Tomatoes and Salt

Add 1 large roughly sliced tomato and 1/2 tsp salt to the pan. Continue to sauté until the tomatoes soften and break down, becoming mushy.

Step 8: Cool and Blend Gravy Base

Turn off the heat. Carefully remove the whole spices (bay leaf, black cardamom, cloves, green cardamom, cinnamon) from the sautéed mixture. Transfer the remaining sautéed onion-tomato mixture to a blender jar. Blend until a smooth paste is formed.

Step 9: Sauté Blended Paste

Heat the same pan again over medium-low heat. Add a pinch of salt to the pan. Once the oil is hot, add the blended onion-tomato paste. Mix well and sauté for a minute.

Step 10: Add Powdered Spices

Add 3/4 tsp Kashmiri chilli powder, 1/2 tsp coriander powder, and 1/4 tsp garam masala to the paste. Sauté for about 2-3 minutes until the raw smell of the spices disappears and oil separates from the mixture.

Step 11: Add Water and Bring to Boil

Add 1 1/4 cup of water to the gravy. Stir well to combine all ingredients and bring the mixture to a rolling boil.

Step 12: Season Gravy

Once boiling, add 1/2 tsp salt and 1/4 tsp sugar to the gravy. Stir to dissolve.

Step 13: Add Meatballs and Simmer

Carefully add the fried meatballs to the gravy. Cover the pan with a lid and simmer on low flame for about 10 minutes, allowing the meatballs to absorb the flavors.

Step 14: Add Fenugreek Leaves and Cumin Powder

Open the lid. Add 1/2 tsp dried fenugreek leaves (kasoori methi) and a pinch of cumin powder to the curry. Stir gently.

Step 15: Stir in Cream

Add 3 tablespoons of cream to the gravy and mix gently until well incorporated. Do not boil vigorously after adding cream.

Step 16: Garnish and Serve

Garnish the meatball curry with fresh coriander leaves. Taste and add an additional 1/2 tsp sugar if needed to balance the flavors. The Meatball Curry is ready to be served hot.

• Always wash minced meat before mincing, not after, to retain flavor and texture.

• Remove whole spices from the sautéed gravy base before blending for a smoother texture.

• Adjust sugar and salt to taste, especially after adding tomatoes, to balance the flavors.

• Substitute minced beef with minced mutton or chicken for different flavor profiles.

• For a spicier curry, increase the amount of green chilies or regular chili powder.