It's a recipe my mum used to make, but I have improvised it and made it more yummy and tastier. Has a blend of spices, a bit tangy, rich and creamy. A must try recipe !!!!
Ingredients:
For making Balls:
Mutton mince: 1 kg
Onions: 2 big, fried and ground
Coconut powder: 4 tbsp
Green chillies: 4, finely chopped
Fennel seeds: 2 tsp, roasted and powdered
Garlic paste: 3 tsp
Ginger paste:2 tsp
Garam masala powder: 1 tsp
Salt: 1 tsp
Coriander leaves: 3 tbsp, finely chopped
Mint leaves: 2 tbsp, finely chopped
For the Gravy:
Onions: 3 big, finely chopped
Tomato: 3, pureed
Curds: 3/4 cup, whipped(curds should not be sour)
Garlic-Ginger paste: 2 tsp
Kashmir chill powder: 2 tsp
Coriander powder: 2 tbsp
Turmeric powder: 1/2 tsp
Cloves: 3
Cinnamon: 1 inch piece
Star anise: 1/2
Bay leaf: 2
Mace: 1 piece
Black cardamom: 1
Green cardamom: 5
Oil: 3 tbsp
Salt: 1 tsp
Water: 250 ml
Method:
1. Wash the mince and put it in the colander and keep aside for water to drain.
2. Add all the ingredients to make balls and mix well. Make lemon size balls and keep it covered with a transparent foil.
3. Heat oil, when hot add the whole garam masala and when it stops spluttering add the chopped onions. Stir till the onions are translucent.
4. Add the ginger garlic paste and saute for 2-3 minutes. Add the tomato puree and stir well. Keep stirring till the raw smell goes or the oil starts to float from the sides.
5. Add the whipped curds and keep stirring so as to not curdle. Stir for 5-6 minutes and then add the powders, red chilli powder, turmeric and coriander powder and mix well.
6. When the nice aroma of the spice and the masalas starts, add the water and salt. Close and cook till the water boils well and the masala is soft.
7. Now add the balls slowly to the gravy one by one. Give the whole vessel a good shake. Close and cook for 6-7 minutes, or till the balls are well cooked.
8. Take off from fire. Keep it closed for awhile.
9. Transfer to a serving dish and garnish with coriander leaves.
10. Serve hot with rice, rotis and naan.
Ingredients:
For making Balls:
Mutton mince: 1 kg
Onions: 2 big, fried and ground
Coconut powder: 4 tbsp
Green chillies: 4, finely chopped
Fennel seeds: 2 tsp, roasted and powdered
Garlic paste: 3 tsp
Ginger paste:2 tsp
Garam masala powder: 1 tsp
Salt: 1 tsp
Coriander leaves: 3 tbsp, finely chopped
Mint leaves: 2 tbsp, finely chopped
For the Gravy:
Onions: 3 big, finely chopped
Tomato: 3, pureed
Curds: 3/4 cup, whipped(curds should not be sour)
Garlic-Ginger paste: 2 tsp
Kashmir chill powder: 2 tsp
Coriander powder: 2 tbsp
Turmeric powder: 1/2 tsp
Cloves: 3
Cinnamon: 1 inch piece
Star anise: 1/2
Bay leaf: 2
Mace: 1 piece
Black cardamom: 1
Green cardamom: 5
Oil: 3 tbsp
Salt: 1 tsp
Water: 250 ml
Method:
1. Wash the mince and put it in the colander and keep aside for water to drain.
2. Add all the ingredients to make balls and mix well. Make lemon size balls and keep it covered with a transparent foil.
3. Heat oil, when hot add the whole garam masala and when it stops spluttering add the chopped onions. Stir till the onions are translucent.
4. Add the ginger garlic paste and saute for 2-3 minutes. Add the tomato puree and stir well. Keep stirring till the raw smell goes or the oil starts to float from the sides.
5. Add the whipped curds and keep stirring so as to not curdle. Stir for 5-6 minutes and then add the powders, red chilli powder, turmeric and coriander powder and mix well.
6. When the nice aroma of the spice and the masalas starts, add the water and salt. Close and cook till the water boils well and the masala is soft.
7. Now add the balls slowly to the gravy one by one. Give the whole vessel a good shake. Close and cook for 6-7 minutes, or till the balls are well cooked.
8. Take off from fire. Keep it closed for awhile.
9. Transfer to a serving dish and garnish with coriander leaves.
10. Serve hot with rice, rotis and naan.
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