Makhani Meatball Curry

Posted by on Mar 1, 2020 in Recipes | No Comments
Makhani Meatball Curry

Makhani Meatball Curry


Preparation: 15 minutes

Cooking: 30 minutes

Ready in: 45 minutes

Variations: None.

Servings: 6

Tips: Discard the cardamom pods and cinnamon stick before serving.



750g minced beef

1 Tbsp onion, finely chopped

1 Tbsp fresh ginger, grated

1 Tbsp garlic, crushed

2 tsp mild/hot curry powder

1 tsp coriander powder

2 tsp salt

Sunflower oil, for frying

Coriander, for garnish

Basmati rice, for serving


Makhani curry sauce:

2 Tbsp butter

6 green cardamom pods, lightly crushed

1 cinnamon stick

1 onion, finely chopped

2 garlic cloves, crushed

5cm piece fresh ginger, grated

1 green chilli, finely chopped

1 tsp garam masala

1 tsp chilli powder

3 Tbsp tomato paste

200ml fresh cream

2 ½ Tbsp honey




1. Using your hands, combine the minced beef with the onion, ginger, garlic, curry powder, ground coriander and salt.

2. Form the minced beef mixture into approximately 30 small meatballs.

3. Heat a large frying pan on a medium-high heat, pour a few tablespoons of sunflower oil in the pan and fry the meatballs in batches for approximately 5 minutes or until they are golden brown all over. Set aside.

4. To make the makhani meatball sauce, heat the butter in a saucepan over a medium-high heat and fry the cardamom pods and cinnamon until fragrant, about 30 seconds.

5. Add the onions to the pan and cook until they are soft and lightly golden.

6. Stir in the garlic, ginger and chilli and fry for a minute before adding the garam masala, chilli powder and tomato paste. Fry off the spices for a further 2 minutes.

7. Slowly pour in the cream stirring until well combined and simmer on a low heat for 5 minutes, adding a splash of water if the curry is too thick.

8. Spoon in the honey and season the sauce to taste with salt.

9. Reduce the heat and place the meatballs into the sauce, gently simmer on a low heat for about 10 minutes or until the sauce has thickened and the meatballs are cooked through.

10. Spoon the meatballs and makhani curry sauce over basmati rice and garnish with coriander.

Recipe developed and styled for Karan Beef’s Beef Easy app.

Photographed by Rikki Hibbert.

Food stylist Johannesburg, South Africa.