Meeta Balls in Mango Gravy

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • Ripe mangoes (pulped) - 2
  • Rasagollas - 4 (squeezed dry)
  • Paneer - 1/2 cup
  • Saffron water - 2 tsp
  • Beaten fresh curd - 1 cup
  • Almond paste - 2 tsp
  • Green chilli and ginger paste - 2 tsp
  • Red chillies - 4
  • Garam masala - 1tsp
  • Oil - 2 tsp
  • Bay leaf - 1
  • Cloves - 2
  • Cinnamon - 2 sticks
  • Jaggery - 1/2 tsp (optional)
  • Fresh cream - 2 tsp
  • Coriander leaves to garnish
  • Salt to taste

How to Make Meeta Balls in Mango Gravy

  • Beat curd and mango pulp together. Set aside.
  • Cut the rasagollas into half and set aside.
  • Mash paneer till soft.
  • Add 1 tsp saffron water to the paneer.
  • Make small balls of the paneer and stuff each ball into the rasagolla halves.
  • Press gently to seal. Set aside.
  • Heat oil in a kadai.
  • When hot, add the bay leaf, cloves, cinnamon, broken red chillies. Saute for 1 min.
  • Add the green chilli ginger paste and fry again.
  • Sprinkle a little water to prevent it from sticking to the pan.
  • Add the almond paste. Saute.
  • Add garam masala followed by the mango-dahi mixture. Simmer for 2 mins.
  • Add salt and jaggery. Stir.
  • Lower the rasagolla halves gently into the gravy and simmer for another 2-3 mins.
  • Take off heat and gently remove the rasagollas into a serving bowl.
  • Pour the mango gravy over it.
  • Garnish with coriander leaves, 1 tsp of saffron water and almond slivers before serving.

EXPLORE CATEGORIES