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Cooking Instruction:
1. Transfer the meatballs and marinade into a bowl, scraping any remaining masala from the pouch. Gently give it a mix to coat the meatball with the masala. 2. Heat a tablespoon of oil in a non-stick pan, then slide in the meatballs with masala and stir for a couple of minutes. 3. Add 150ml warm water, simmer for 5-10 minutes on low flame until the gravy thickens and the meatballs cook through. Serve hot with rice or roti.