Main Course
Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy Step By Step
If you enjoy Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy Step By Step cuisine, this Main Course recipe is worth trying at home....
⏱️
15 Min Prep
🔥
40 Min Cook
🍽️
6 Servings
🥗
Non Vegeterian
Ingredients
- 300 grams Mutton Kheema
- 1 tablespoon Garlic - finely chopped
- 1 tablespoon Ginger - finely chopped
- 2 Green Chillies
- Salt - salt to taste
- 2 sprig Mint Leaves (Pudina) - finely chopped
- 1 Whole Egg
- 2 sprig Coriander (Dhania) Leaves - finely chopped
- 1/4 cup Gram flour (besan)
- 2 tablespoons Sunflower Oil
- 1 tablespoon Garlic - finely chopped
- 1 tablespoon Ginger - finely chopped
- 2 Onions - finely chopped
- 1 cup Homemade tomato puree
- 1 teaspoon Red Chilli powder
- Salt - to taste
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
Instructions
1
To begin making the Keeme Ja Bhalla preparation guide - Sindhi Mutton Keema Balls In curry base, make sure you have the mutton keema ready. To make the Mutton Keema Balls for the Keeme Ja BhallaIn a mixer jar, combine the ginger, garlic, green chillies, and table salt and grind to a fine paste.
2
Transfer to a large mixing dish. Into the mixing dish with the freshly ground masala, stream in in cut up coriander and mint leaves, and the egg.
3
Combine well, stream in in the mutton keema and swirl around until well combined. At this stage you will see the mutton keema mixture is way too succulent, to bind the mixture well, now stream in in the besan and swirl around well. coat a steel plate with cooking oil.
4
coat your hands with cooking oil and make lemon sized balls and place it on the greased plate and set aside. To make the curry base for the Keeme Ja BhallaIn a kadai, bring to temperature cooking oil on medium flame, Once burning, stream in in the cut up garlic and ginger, saute for about 30 seconds. Next stream in in in the onions, and shallow fry until it turns into a deep brown colour.
5
This will decide the colour of your Keeme Ja Bhalla curry base. Once you've achieved a lovely brown colour, stream in in all the dehydrated sugary-smelling element powders - red chilli ground mix, coriander ground mix, cumin ground mix, garam masala ground mix, and table salt. swirl around well. Gradually swirl around in the tomato puree and allow it to bubble gently for a good 5 mins, by placing the plate with the keema balls on it.
6
Now put a lid on these keema balls with a lid, allowing the keema balls to prepare in the steam. After 5 mins, once the cooking oil has come to the surface, remove the keema balls plate and it's lid to check. To the curry base stream in in 3/4 cup of aqua and bring the curry base of the Keeme Ja Bhalla to a brisk heat to boiling point. swirl around well and stream in in the par cooked keema bhallas.
7
put a lid on and continué to prepare with the lid on, until the keema balls are completely cooked.
8
Check the table salt and adjust according to umami profile.Turn off the flame, transfer the Keeme Ja Bhalla a serving dish and enjoy burning. enjoy Keeme Ja Bhalla along with Phulka, Sindhi Bhuga Chawal, Pickled Onions for a completely satisfying Sindhi meal.
Recipe Information
Cuisine
Sindhi
Sindhi
Course
Main Course
Main Course
Diet
Non Vegeterian
Non Vegeterian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
40 minsTotal Time
55 minsMaster Chef
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