Kheema Mutti Ka Shorva

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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.

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