Directions

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  1. Grind together all meatball ingredients to a firm paste. Shape into small balls and refrigerate.

  2. Bring a large pot of water to the boil. Add salt and boil the spaghetti for 6-8 minutes.

  3. Drain and rinse under cold running water. Toss with 1 tsp Eva Canola Oil and set aside.

  4. Heat 5 tbsp Eva Canola Oil and fry the ginger, garlic and onions. Add tomato paste and 3 cups of water.

  5. Bring to a boil, then simmer covered on low heat. Chop the tomatoes in a blender to a rough consistency.

  6. Add to the pot with red chili powder, salt and cumin seed. Cook uncovered for 15 minutes.

  7. Remove meatballs from the refrigerator and immediately place into the simmering sauce. Cook for 10 minutes.

  8. Beat the yogurt smooth and add to the sauce, cooking for a further 10 minutes.

  9. The sauce can be either tossed with the spaghetti, or spooned on top.