Supplies
- To make the meatballs
- 250g pork mince
- 1/2 tsp salt
- 1/2 tsp garam masala
- 1/4 tsp chilli powder
- For the makhani sauce
- 4 tbsp oil
- 1 bay leaf
- 2-inch piece cinnamon stick
- 2 green cardamoms
- 1 large onion, finely chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 4 tbsp tomato passata
- 2 tbsp cashew paste
- 3/4 tsp salt
- 1/4 tsp chilli powder
- 1/2 tsp paprika
- 1/2 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp sugar
- 1 tbsp cream
- Handful fresh coriander, roughly chopped
- 1 bird eye green chilli, finely chopped
Steps
- Place all “meatball” ingredients in a bowl and combine. Slightly wet your hands and form small golf sized balls. Keep aside.
- For the makhani sauce, heat oil in a pan. Add the bay leaf, cinnamon stick and green cardamoms. Now add the onion and sauté until soft. Then add the garlic and ginger. Cook for 4-5 minutes until everything is golden brown.
- Now add the tomato passata followed by the cashew paste and cook for 2 minutes. Reduce the heat to low and the remaining spices and the sugar.
- Add 1 cup water and bring to boil. Add meatballs and reduce to simmer. Place lid on pan and poach until cooked, turning half way through (this will take 10 minutes in total). Remove from heat and stir in the cream.
- Cook spaghetti as per packet instructions. Mix some of the makhani sauce with the spaghetti. Serve with the meatballs and garnish with fresh coriander and green chillies.