Ingredients

• For Dry Muttis:
• 1/2 kg - keema
• 1 tsp - turmeric powder
• 1 tbsp - chilli powder
• 1/2 tbsp - salt
• 2 tsp - ginger garlic paste
• 1/ 4 tsp - garam masala
• 125 g - putana powder
• 1 tsp - dhaniya powder
• oil for frying
• For Gravy:
• 50 g - coconut powder
• 50 g - peanut powder
• 50 g - putana powder
• 4 - tomatoes, big (chopped)
• 2 - onions, big (chopped)
• 1 tbsp - oil
• 1/4 tsp - garam masala
• coriander leaves
• 2 tsp - ginger garlic paste
• 1/2 tsp - turmeric powder
• 1 tbsp - chilli powder
• 1/2 tbsp - salt
• 1/2 tbsp - dhaniya powder

How to Make Kheema Mutti Ka Shorva

• For dry mutti:
• Clean the kheema, drain it well.
• Add turmeric powder, ginger garlic paste, chilli powder, salt, dhaniya powder, Garam masala, putana powder and some oil.
• Mix well.
• Then grind it in a mixie.
• Apply oil on your palms and make this dough in to small balls.
• Deep fry in a kadai at medium flame until it brown.
• For Gravy:
• Take a pan, heat the oil then add garam masala, onions.
• When onions are brown, add turmeric powder, ginger- garlic paste.
• Fry it for 1 minute and then add tomatoes.
• After cooking tomatoes, add red chilli powder, salt, dry coconut powder, pea nut powder, putana powder.
• Fry it for 2 minutes, then add some water to make a gravy.
• Allow it to cook for 5 minutes.
• Finally add dhaniya powder, fried mutties and coriander leaves
• Serve hot with rice or chapatti.