Step-by-Step Instructions

1. 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.

2. 2.Form Meatballs

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

3. 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.

4. 4.Remove Fried Meatballs

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

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 12.Season Gravy

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

13. 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.

14. 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.

15. 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.

16. 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.