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Meatball Curry with Potatoes

Meatball curry with potatoes, kofta curry, indian meatball curry
Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 5 min Cook Time: 25 min Total Time: 30 mins
Description

If you're looking for easy, no-fuss, one-pot meals, save this one because you're going to love this Meatball curry with potatoes recipe.

Ingredients
  • 500 grams meatballs
  • 2 medium potatoes peeled and cut into chunks
  • 2 tomatoes diced
  • 11/2 cups thinly sliced onion cut into 1inch in length
  • 1/2 cup plain yogurt (can use less sour curd instead)
  • 11/2 tablespoons ginger garlic paste
  • 3 green chilies broken into large pieces
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander powder
  • 2 teaspoons cumin powder
  • 2 teaspoons chili powder (adjust to your heat level)
  • 1 teaspoon kashmiri chili powder (substitute with regular chili powder/cayanne/paprika)
  • 1/2 teaspoon Turmeric powder
  • 21/2 cups water
  • 1/3 cup cilantro chopped
  • 1 tablespoon cooking oil
  • salt to your taste
Instructions
  1. Get a large pan. Heat oil. Add cumin seeds. Let them sizzle for a few seconds.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Now add your meatballs (no need to thaw as long as they’re separated) and potatoes. Mix well.

  8. 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.

  9. 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.

  10. 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.

Keywords: meatball curry, meatballs, Meatball and potato curry, Potato curry, Potatoes, Meatballs, Indian meatball curry, Indian kofta curry, Kofta curry, quick recipes, easy curry, Easy recipes, Beginner friendly curries