Instructions: To make the meatballs knead the mince with all the other ingredients except the oil. Make equal sized balls pressing them hard to bind the ingredients.

Steam for 10 minutes or until cooked.

Heat the oil in a kadai or wok and fry the meatballs until brown.

Take care while lowenng them into the hot oil as they will splatter.

Then to nlake the sauce heat 2 tablespools ol the oil alld fry the onions ginger and garlic. Blend to a paste in a food processor.

Heat the remaining oil in a heavy pan and add the cumin and cardamom. Stir once. Then add the onion paste and fry until golden Add all the powder spices and tomato puree Sprinkle in the sugar and salt and keep stirring until well blended. The oil should separate from the sauce. Add a little water if necessary to achieve a creamy consistency Take off the heat stir in the cream and gentiv slide in the meatballs.

Reheat before serving adding a little water if required. Serve sprinkled with coriander

A north indian speciality which make a rich tasty accompaniment to rotis.

Serves 4

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