Ingredients:
- 10-12 meatballs
- Salt to taste
- ½ tsp Turmeric Powder
- 2 tsp garam masala
- 2 tsp coriander and cumin powder
- ½ tbsp crushed ginger
- ½ tbsp crushed garlic
- 1 ½ tbsp tomato paste
- 5 tbsp oil
- 1 onion sliced
- 1 stick cinnamon
- 2 bay leaves
- 1 tsp whole cumin
- 6 black whole peppers
- 3 cloves
- 3 green chillies
- Fresh coriander
- 3 tomatoes (chopped)
- 1 tsp chilli powder
- 8-10 fresh fenugreek leaves
Method:
- Heat oil then add cinnamon, bay leaves, whole cumin, black peppers and cloves
- As soon as it sizzles add chopped fenugreek leaves stir then add onions and fry until golden brown.
- Add tomatoes, tomato paste, ginger, garlic, turmeric, garam masala, coriander and cumin powder, salt, and chilli powder.
- Cook until oil separates from mixture.
- Add 2 cups of water and bring to boil.
- Add meatballs. Cover and cook fro 30-40 minutes until meatballs are cooked throughout.
- Serve using coriander to garnish.
- Serve hot with naan or rice or with spaghetti.
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The adventurous spirit behind the pages of British Muslim magazine. As the Editor-in-Chief, Natasha leads with a passion for exploration and a pen dipped in wanderlust. With a keen eye for halal travel experiences and an insatiable curiosity for new experiences, she brings readers along on captivating journeys to far-flung destinations. Through her vibrant storytelling, Natasha invites readers on enriching adventures, where every experience is a window into the muslim world.
