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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Natasha Syed is the dynamic Editor-in-Chief of British Muslim Magazine, the UK’s premium Travel & Lifestyle publication catering to Muslim audiences. With a passion for storytelling and a keen eye for celebrating diverse cultures, she leads the magazine in curating inspiring content that bridges heritage, modern luxury, and faith-driven experiences.
Under her leadership, British Muslim Magazine continues to set the standard for authentic, and engaging trusted narratives, making it the go-to source for Muslim traveler's and lifestyle enthusiasts across the UK and beyond.
