Meatball And Potato Curry Recipes

MEATBALL CURRY WITH POTATOES

Steps:

• Get a large pan. Heat oil. Add cumin seeds. Let them sizzle for a few seconds.
• Add sliced onion. Spread evenly and cook until they turn brown on the edges. Do not let them burn. Make sure you stir them and flip them to ensure that all the onions cook evenly on each side.
• When the onions are brown, lower the heat and add ginger garlic paste. If you use store-bought, be careful, it would start to splatter. If this happens you can cover the pan with a lid. If you use freshly made ginger and garlic paste ( 1: 1 in weight) then you don't have to cover the pan. Let it cook for about 15 seconds.
• Then add your ground spices (coriander powder cumin powder, red chili powder, Kashmiri chili powder, turmeric powder) and about 1 tsp salt. This curry is quite hot so if you don't like it to be hot then reduce the amount of chili powder you use. Saute for about 10 seconds until you get the aroma of the spices.
• Now add diced tomatoes. Mix well with the spices. Cover with a lid. Cook on medium-low heat until they become completely mushy. Stir from time to time to prevent the bottom from sticking and to ensure even cooking.
• When the tomatoes are nice and mushy and the mixture looks quite thick, then add your yogurt. Keep the heat in the low setting as the high heat can curdle the yogurt. Mix well with the rest of the ingredients. The mixture would turn orange in color.
• Now add your meatballs (no need to thaw as long as they're separated) and potatoes. Mix well.
• Add water about 2 ½ cups. You can add more later if you want a lighter curry. Also, add a few green chilies broken. Stir to combine. Cover with a lid and cook on medium-low heat until potatoes become tender.
• Halfway through taste the curry and add salt if it needs any more salt. Add more water only if the curry seems dry. Check for the doneness of the potatoes as well.
• When the potatoes are well cooked and fork-tender, turn off the heat. If you feel like you have more liquid than you need in the curry, turn up the heat and cook uncovered for a few minutes. Finally, add chopped cilantro on the top.

MEATBALL AND POTATO CURRY

Steps:

• Spread the ground beef over a plate.
• Add the spices as indicated to form the meatballs.
• Mix thoroughly and shape into one inch balls; set aside.
• In a saucepan, heat oil, fry onions till golden brown.
• Add curry leaves, cloves, cardamoms, cinnamon.
• Add tomatoes and stir (med-high heat).
• In a small bowl, combine remaining spices except the coconut, and mix with a bit of water to form a soupy mixture.
• Add to onion-tomato mixture after the tomatoes have cooked down a bit.
• Let spices cook for about 3 minutes.
• Add meatballs GENTLY into pot.
• Cover and let cook for a few minutes before stirring again (stir gently).
• Add water as needed and add potatoes when meatballs have firmed up a bit.
• Add grated coconut, salt as needed.
• Cover and let cook, stirring occasionally until potatoes are cooked.

MEATBALL POTATO SUPPER

Steps:

• In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.