spices | Orchid and Thyme

Ingredients

Cook the meatballs, the best way to cook meatballs is to shallow fry them, preferably in a non-stick pan with a little oil like vegetable oil or sunflower oil. They’ll take around 10-15 mins over a medium heat, depending on their size. Cook until they are no longer pink in the middle and any juices run clear. You’ll need to turn them regularly to make sure they cook evenly and retain their round shape.

For Fried Onion paste, slice the onions and then fry till golden. Remove and blend into a smooth paste by adding 2 tbsp curd/yogurt.
Also make cashew paste of 6 cashews. First grind into a powder and then add water to make a smooth paste.
You can use readymade tomato purée and if not available, also blend 2 small red tomatoes into a purée.
Chop coriander leaves for garnish and set aside.
For the gravy, heat oil in a wok/kadai and add the whole spices. Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.
Now add the brown onion paste, mix and fry on low heat for 2 mins.
Add the tomato purée, mix and fry on low heat for another 2 mins.
Add all spice powders other than Garam masala powder and 1/2 tsp (or to taste) salt, give a mix and cook on low heat for 2-3 mins till oil separates.
Now add 250 ml water, Garam masala powder, mix and cook on low heat for 2-3 mins till oil separates.
Add the fried meatballs, mix and cover & cook on low heat for 10 mins.
Remove the lid, add the cashew paste, mix and again cover & cook for 5 mins till oil separates and the meatballs are cooked.
Garnish with chopped coriander leaves.