I am so pleased to share with you the next recipe in my new series: Monica’s Indian Express: Simple & Sassy Weeknight Dishes.
Instant Meatball Curry
2 tablespoon vegetable oil
1 1-inch cinnamon stick
2 green cardamom pods, bruised
1 medium red onion, peeled and minced
1 teaspoon minced garlic
1 teaspoon minced ginger
2 small tomatoes, finely chopped
1/2 teaspoon red chili powder
½ teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon dried fenugreek leaves (optional but if you can find them, they add a wonderful aroma to the recipe
Table salt to taste
½ packet Trader Joe’s party size mini meatballs
Water, as needed
1. In a deep pan, heat the vegetable oil. Add the cinnamon stick and cardamom pods. When the spices being to sizzle, add the onions, ginger and garlic. Now the key here is to fry this mixture on medium heat until the onions are soft and they change color and become golden brown. It will take about ten minutes. If the onions look like they are browning too quickly, add a touch of water and keep going.
2. Add the tomatoes and continue to fry, stirring constantly, for 10 minutes or until the oil starts to leave the sides of the mixture.
3. Add all the dried spices and continue to cook for another minute. Add about a cup of water. Add the meatballs. Bring to a boil. Reduce heat to low. Cover and simmer for about 15 minutes until the meatballs are heated through and the curry is thick. Now here is the key – if you want to serve this with bread, a thick curry is good. If you want to serve over rice, thin out the curry by adding a touch more water.
Variations: You can try this with home-made meatballs, potatoes, cubed paneer or even cubed squash!