Meatball Curry (Kofta Curry) Recipe

Preheat your oven or griller to 180 °C. Blend all the meatball ingredients together until well combined. With a little oil on your palms, shape the mixture into about 15 meatballs and place them onto a baking dish. Bake in the oven for 20 minutes, or until cooked through, turning them once halfway.

Meanwhile, heat the oil in a separate pan with the mustard seeds, cumin seeds, and cardamom pods. When the seeds start to pop, add the sliced onions and sauté until they turn a deep golden brown.

Stir in the ginger paste, garlic paste, green chili, turmeric powder, coriander powder, cumin powder, and garam masala. Sauté for a few minutes until the mixture becomes fragrant.

Add 2 tablespoons of water to the pan to prevent the spices from sticking and to help them bloom, stirring until the water evaporates.

Add the tomato paste and yogurt to the mixture and stir to combine. Lower the heat and let it simmer gently until oil starts to separate from the gravy, appearing as a thin layer on the surface.

Now, adjust the gravy consistency: for more gravy, add 1 cup of water. If you prefer a thick, creamy curry, halve that amount to 1/2 cup of water. Season with salt and brown sugar to taste.

Gently toss the cooked meatballs into the gravy to combine, ensuring they are well coated.