Tuesday, June 23, 2009

Mutton - Kheema ball curry

Preparation : 20 minutes
Cooking Time : 25 minutes


Kheema : 250 gms

Medium size : 2 (thinly sliced Onion)

Chilli powder : 1 tsp

Ginger-Garlic pastd : 1 tsp

Turmeric Powder : ¼ tsp

Guram masala : ½ cup

Curd : ½ cup

Shahzeera : ½ tsp

Cooking oil : 4 tsp

Rosted Channa powder : 30 gms

Salt To tast

Grind to paste after roasting

Khus - khus : 2 tsp

Watermelon seeds : 1 tsp

Chironji seeds : 1 tsp

Fresh coriander leaves : For garnishing


Take the minced meat in a bowl. To this add shahzeera, chilli powder, salt and channa powder. Put it in mixer and grind. Make small balls and keep aside.

In a pan add oil and fry the onions till golder brown. Add ginger`garlic past, turmeric powder, chilli powder, salt and garam masala. add the grounded paste and stir after sprinkling a little water.

Add the beaten curd and grounded paste stir for 2 to 3 minutes. Put 2 to 3 cups of water allow it to boil for a minute.

Add the Kheema balls and cook till they are done.

Cook till the gravy thickens.

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