Karahi Masala Koftay Or Meatballs Curry Recipe

Grind chickpeas,coconut and poppy seeds to a fine powder.

Combine all ingredients of meatballs in a large bowl.

Mix well and let stand 1/2 an hour to blend flavours.

Mean while,heat oil in a large pan/wok.Fry sliced onion in oil at medium heat till light brown.

Remove from oil and drain on absorbent paper.

Put tomatoes,yogurt,cumin seeds and fried onions in a blender and blend to a smooth paste.

Reheat the oil in the pan.Add ginger garlic paste,black pepper,cloves,cardamom,cinnamon stick and fry for 30 seconds,then add the above paste.

Add crushed coriander seeds,crushed red chillies,turmeric powder,nigella seeds and salt.

Cook,covered,on medium heat till water dries and the sides leave oil.

Mean while,prepare meatballs.With wet hands,shape mixture into medium sized balls.

When gravy is ready,add the prepared meatballs in a single layer.

Cook on low heat,moving the pan occasionally for 15-20 minutes or until meatballs are done.

Add little water,if the gravy is very thick and bring to a boil.

Remove from heat.Sprinkle garam masala,nutmeg & mace powder.Garnish with chopped coriander leaves.

Serve hot with Naan/Chappati.