Meatball and Potato Curry
Indulge in the rich, aromatic flavors of this hearty Meatball and Potato Curry, a comforting dish that combines tender, spiced meatballs with perfectly simmered potatoes in a luscious, tomato-based curry sauce. This recipe is a marriage of bold Indian-inspired spices like garam masala, cumin, and turmeric, balanced beautifully with creamy yogurt and fresh cilantro. Lightly browned meatballs made from ground beef, lamb, or chicken ensure succulence, while the slow-simmering process allows the potatoes to absorb the warm, flavorful curry. Perfect for weeknight dinners or special gatherings, this one-pot wonder pairs wonderfully with steamed basmati rice or fluffy naan bread for a meal that’s both satisfying and unforgettable. Try this Meatball and Potato Curry today for a crowd-pleasing dish that’s rich in flavor and easy to follow!
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Recipe Information
Ingredients
- 500 g Ground beef (or lamb/chicken)
- 2 medium Onion
- 4 Garlic cloves
- 1 tbsp Ginger
- 2 Green chilies
- 0.5 cup Fresh cilantro
- 1 Egg
- 3 medium Potatoes
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Red chili powder
- 400 g Canned diced tomatoes
- 0.5 cup Plain yogurt
- 3 tbsp Vegetable oil
- 2 tsp Salt
- 2 cups Water
Instructions
Finely chop 1 onion and set aside. Grate the other onion to use in the meatballs.
In a mixing bowl, combine ground meat, grated onion, 2 finely minced garlic cloves, ginger, 1 green chili (finely chopped), cilantro, egg, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1 tsp salt. Mix until well combined.
Roll the mixture into small meatballs (about 1-inch in diameter) and set aside.
Peel and cube the potatoes into bite-sized pieces.
Heat 2 tablespoons of vegetable oil in a large, deep pan over medium heat. Lightly fry the meatballs in batches until browned on all sides. Remove and set aside. They do not need to be cooked through at this stage.
In the same pan, add the remaining 1 tablespoon of oil, followed by the chopped onion. Sauté until golden brown.
Add the remaining minced garlic, 1 tablespoon grated ginger, and chopped green chili. Cook for 1-2 minutes until fragrant.
Stir in the remaining cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes and cook for 5 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Lower the heat and stir in the plain yogurt, mixing until smooth.
Add the cubed potatoes, browned meatballs, 2 cups of water, and 1 tsp salt. Stir gently to coat everything in the curry.
Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and the meatballs are fully cooked. Adjust the water quantity during cooking if the curry thickens too much.
Garnish with fresh cilantro and serve hot with steamed rice, naan, or flatbread.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
