Recently, SG gifted me two new recipe books, one of which is about Wazwan (traditional Kashmiri Muslim) cuisine. I discovered some interesting ideas, and had to innovate because I don't have the dry cockscomb flower as an ingredient-yet. This recipe is as easy as 1-2-3 , but always a hit with guests, and my new favorite way to cook meatballs. We served it in a dinner I cooked for some of our friends visiting from Finland. They asked for the recipe.
For Miina
Ingredients:
Sliced onion
Garlic-ginger paste
Chopped Palak (spinach) - fresh or frozen
Meatballs - home made or frozen
Freshly ground:
Kali jeeri (different from Kalonji- got this from an Indian grocery store just for this recipe)
Shahi jeera
Cinnamon
Cardamom
Cloves
Curd/yogurt
Ghee
Water
Method:
1. Fry sliced onions in a little oil, add ginger-garlic paste, the freshly ground spices, and then the spinach. Add water
2. Add meatballs, stir. Add more warm water if necessary, don't let the balls get brown or dry.
3. Add curd- about 1 tbsp. Don't make it too sour.
4. Add a little ghee at the end, if you don't feel too guilty about it. Serve warm with saffron rice or peas pulao
Also, you might be interested in Meatballs with Ricotta in Tomato Sauce
For Miina
Ingredients:
Sliced onion
Garlic-ginger paste
Chopped Palak (spinach) - fresh or frozen
Meatballs - home made or frozen
Freshly ground:
Kali jeeri (different from Kalonji- got this from an Indian grocery store just for this recipe)
Shahi jeera
Cinnamon
Cardamom
Cloves
Curd/yogurt
Ghee
Water
Method:
1. Fry sliced onions in a little oil, add ginger-garlic paste, the freshly ground spices, and then the spinach. Add water
2. Add meatballs, stir. Add more warm water if necessary, don't let the balls get brown or dry.
3. Add curd- about 1 tbsp. Don't make it too sour.
4. Add a little ghee at the end, if you don't feel too guilty about it. Serve warm with saffron rice or peas pulao
Also, you might be interested in Meatballs with Ricotta in Tomato Sauce
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