Hungry to try something different tonight for dinner? How about we make a creamy masala meatball curry and put a bunch of that freshly homemade masala paste in it too!
So I just prepared this creamy masala paste from scratch at home…
Sounds like it is masala meatball curry time tonight for dinner! Fresh meatballs, a splash of creamy coconut milk, a tad of unsweetened yogurt… That is about all I need for a good homemade meatball masala curry!
Who is ready for some curry tonight?
Easy Creamy Masala Meatball Curry
Lord almighty, this curry is so creamy and full of rich flavors!
Absolute wow!
The almonds in this masala meatball curry paste do a bloody good job here, they add to that glorious creaminess to the curry.
No almonds?
I am sure that a handful of cashew nuts would be the perfect alternative for almonds here!
Cashew Nuts
I am even thinking to replace half of the almonds for the curry paste and add cashews instead to make the paste even more creamier and richer!
I prepared this dish in my KitchenAid Cook Processor but a large non-stick pan or wok will also do! Just follow the step by step recipe below.
For the full KitchenAid Cook Processor recipe: scroll down to the second masala curry recipe on this page.
Enjoy!
Easy Creamy Masala Meatball Curry Recipe
A creamy masala meatball curry on your dinner table tonight!
- 10 to 12 raw meatballs
- 4 tbsp masala paste
- ¾ cup coconut milk (180 ml)
- 3,5 oz unsweetened yogurt (100 g)
- 1 tsp olive oil
- pepper
- salt
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Add the fresh masala paste and the olive oil to a large non-stick pan or wok and place it over medium-high heat.
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Gently fry the curry paste in the hot oil for 3 minutes. Then add the coconut milk and the unsweetened yogurt.
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Stir and bring the curry sauce to a gentle boil. Then add the raw meatballs to the curry sauce.
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Stir well and put a lid on the pan. Bring the meatballs to a good boil. Then turn the heat lower. Simmer the curry for 12 minutes. Check the seasoning of the masala sauce. Add extra salt or pepper to taste.
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Scoop the hot meatballs and masala curry sauce onto deep plates and serve hot.
Easy Creamy Masala Meatball Curry – KitchenAid Cook Processor Recipe
What about a cooking challenge?
Have you made masala curry paste from scratch before?
It is what you need to make my creamy masala meatball curry.
I prepared this dish in my KitchenAid Cook Processor but a large non-stick pan or wok will also do! For the full KitchenAid Cook Processor recipe: here is my second step by step masala curry recipe below!
I used the BOIL program for this masala meatball curry. Ready in half an hour, no joke!
Find the Cook Processor recipe for the freshly made masala curry here!
Enjoy!
Easy Creamy Masala Meatball Curry Recipe
Meatball curry made with a freshly homemade masala paste!
- 10 to 12 raw meatballs
- 3 tbsp masala paste
- ¾ cup coconut milk (180 ml)
- 3,5 oz unsweetened yogurt (100 g)
- 1 tsp olive oil
- pepper
- salt
-
Add the masala curry paste and the olive oil to the bowl of the Cook Processor fitted with the StirAssist, close the lid and select BOIL P3.
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Press Start to activate the program. After Step 1 add the coconut milk and the unsweetened yogurt.
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Close the lid and then press Start to activate Step 2. After that, add the raw meatballs to the hot curry sauce.
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Close the lid and press Start to activate Step 3. Once the program is finished, press cancel to exit the keep warm mode. Check the seasoning of the masala curry sauce and add extra salt or pepper to taste if necessary.
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Scoop the hot meatballs and masala scurry auce onto deep plates and serve hot.
Indian Curries
I am sure that you wouldn’t immediately think of a meatball curry if you heard of masala.
True, the most popular masala curry must hands down be chicken tikka masala. The difference between the chicken version and my meatball masala curry is the ingredients in the curry itself.
Chicken tikka masala is prepared in a tomato and yogurt or cream sauce with lots of Indian spices and flavors. My meatball curry is built upon a masala curry paste that I made myself.
Masala
It also contains loads of spices and flavors, but the creaminess comes from the almonds. Add that to yogurt (or cream) and you got the finest curry sauce ever. And then homemade by the way, from scratch!
Even though my supermarket sells kick ass ready to use Indian curry sauces, I also enjoy making my own curry paste if I have the time to do it.
I once made a Thai red curry paste from scratch, time consuming but lots of fun!
Thai Curries
Thai curries are different: lemongrass is one of the main ingredients in Thai curries.
It gives curries a very sharp and fresh flavor. Curry leaves, palm sugar, fish sauce, tamarind and green chilies are also a handful of main Thai curry paste ingredients.
I am sure you can see where that difference with Indian curries is coming from. Take for instance my Thai yellow fish curry or my green vegetable curry and place those dishes next to an Indian chicken tikka masala or this masala meatball curry!
Indian
What is your favorite Indian curry sauce?
I honestly couldn’t choose one specific sauce. There are so many types of curries! I once googled Indian cuisine because I wanted to know a bit more background info about it.
Lord, I had never realised that Indian cuisine is so enormous! In fact Indian cuisine is a huge collection of a bunch of different styles of cooking, depending on what region in India food comes from.
Nyonya
Wikipedia lists about 37 types of Indian traditional cuisines, many I haven’t even heard of.
My favorite curries come from the Nyonya cuisine in Malaysia. It as a mix of Malay, Chinese, Indian and Western cuisine that developed in Malacca because this island was right in the middle of the trade route between the West and the East.
Nyonya cuisine wasn’t only formed by the exchange of spices and ingredients but also by the knowledge of the slaves who stopped in Malacca or even married a Malay.
Peranakan cuisine was born: nyonya is what a Peranakan woman was called, her husband was called baba.
How I love food history!!
It’s a interesting recipe. Thanks for sharing.
Love this recipe! I have been using it for several years now, both when cooking for my clients (I’m a postpartum doula), and my own family. Easy, versatile, and they freeze great! Thanks for a keeper!