Recipe by Shereen Pereira
1 pack meatballs (about 20 meatballs)
1 big onion (sliced)
1 tomato (chopped)
1 big potato (cubes)
2" ginger
8 cloves garlic
1 heaped tsp red chilli powder
2 heaped tsp coriander powder
3/4 tsp turmeric powder
salt to taste (meatballs have salt, so use salt sparingly)
2-3 green chillies (slit)
1/4 cup fresh coriander leaves to garnish
Steps:
- Roughly cut the ginger and garlic and crush it with a mortar and pestle and keep it aside. Don't make it a paste.
- Heat oil in a pan. Fry the meatballs till they cook. Place it on a plate with a tissue on top to absorb excess oil and keep it aside (see notes)
- In a deep vessel, heat oil. Add sliced onions and fry till they become translucent (keep stirring if it is on high flame).
- Add the crushed ginger and garlic till they become brown.
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Add the tomato along with coriander powder, chilli powder, turmeric and salt. Mix well.
- Add 1/2 cup water and stir. Let it cook for about 10 minutes on high flame till the water evaporates, tomatoes melt, masalas cook (masala color gets darker) and oil separates.
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The more the masala cooks, the tastier the curry becomes. Be careful not to burn it as it becomes bitter otherwise.
- Add the potatoes and meatballs and stir it well so they coat with the masala (see notes).
- Add 1 cup hot water and boil for 5 - 7 minutes with the lid covered till the potatoes cook.
- Once the potatoes are cooked, turn off the gas.
- Garnish will coriander leaves and slit green chillies.
- ENJOY!
Meatballs are tastier when fried and then added to the curry. Alternatively, you can fry meatballs in an air fryer or boil them with the curry.
If you would like to make this dish semi-dry, after the masala fries, add the potato and let it cook till soft for about 5-7 minutes with the lid covered. Then add the meatballs and mix well. ENJOY!
Eat hot with ready made dosas, piping basmati rice or fluffy phulkhas rotis!