Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy
A non-veg Sindhi recipe with mutton kheema, garlic - finely chopped, ginger - finely chopped. Ready in 55 min, serves 6.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy, make sure you have the mutton keema ready
mutton kheema(300 grams) - 2
To make the Mutton Keema Balls for the Keeme Ja BhallaIn a mixer jar, combine the ginger, garlic, green chillies, and salt and grind to a fine paste
mutton kheema(300 grams)garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)green chilli(2)salt - salt to tastegarlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)red chilli powder(1 teaspoon)salt - to taste - 3
Transfer to a large mixing bowl
- 4
Into the mixing bowl with the freshly ground masala, add chopped coriander and mint leaves, and the egg
garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)sprig mint leaves (pudina) - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2)garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)onions - finely chopped(2)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 5
Combine well, add the mutton keema and mix until well combined
mutton kheema(300 grams) - 6
At this stage you will see the mutton keema mixture is way too moist, to bind the mixture well, now add the besan and mix well
mutton kheema(300 grams) - 7
Grease a steel plate with oil
- 8
Grease your hands with oil and make lemon sized balls and place it on the greased plate and set aside
- 9
To make the Gravy for the Keeme Ja BhallaIn a kadai, heat oil on medium flame, Once hot, add the chopped garlic and ginger, saute for about 30 seconds
garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)sprig mint leaves (pudina) - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2)garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)onions - finely chopped(2) - 10
Next add in the onions, and fry until it turns into a deep brown colour
onions - finely chopped(2) - 11
This will decide the colour of your Keeme Ja Bhalla gravy
- 12
Once you've achieved a lovely brown colour, add all the dry spice powders - red chilli powder, coriander powder, cumin powder, garam masala powder, and salt
green chilli(2)salt - salt to tastesprig coriander (dhania) leaves - finely chopped(2)red chilli powder(1 teaspoon)salt - to tastecumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 13
Mix well
- 14
Gradually mix in the tomato puree and allow it to simmer for a good 5 minutes, by placing the plate with the keema balls on it
homemade tomato puree(1 cup) - 15
Now cover these keema balls with a lid, allowing the keema balls to cook in the steam
- 16
After 5 minutes, once the oil has come to the surface, remove the keema balls plate and it's lid to check
- 17
To the gravy add 3/4 cup of water and bring the gravy of the Keeme Ja Bhalla to a brisk boil
- 18
Mix well and add the par cooked keema bhallas
- 19
Cover and continué to cook with the lid on, until the keema balls are completely cooked
- 20
Check the salt and adjust according to taste
salt - salt to tastesalt - to taste - 21
Turn off the flame, transfer the Keeme Ja Bhalla a serving bowl and serve hot
- 22
Serve Keeme Ja Bhalla along with Phulka, Sindhi Bhuga Chawal, Pickled Onions for a completely satisfying Sindhi meal
onions - finely chopped(2)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy
A non-veg Sindhi recipe with mutton kheema, garlic - finely chopped, ginger - finely chopped. Ready in 55 min, serves 6.
Curated byKavya Sharma🇮🇳
Directions
22 steps- 1
To begin making the Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy, make sure you have the mutton keema ready
mutton kheema(300 grams) - 2
To make the Mutton Keema Balls for the Keeme Ja BhallaIn a mixer jar, combine the ginger, garlic, green chillies, and salt and grind to a fine paste
mutton kheema(300 grams)garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)green chilli(2)salt - salt to tastegarlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)red chilli powder(1 teaspoon)salt - to taste - 3
Transfer to a large mixing bowl
- 4
Into the mixing bowl with the freshly ground masala, add chopped coriander and mint leaves, and the egg
garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)sprig mint leaves (pudina) - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2)garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)onions - finely chopped(2)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 5
Combine well, add the mutton keema and mix until well combined
mutton kheema(300 grams) - 6
At this stage you will see the mutton keema mixture is way too moist, to bind the mixture well, now add the besan and mix well
mutton kheema(300 grams) - 7
Grease a steel plate with oil
- 8
Grease your hands with oil and make lemon sized balls and place it on the greased plate and set aside
- 9
To make the Gravy for the Keeme Ja BhallaIn a kadai, heat oil on medium flame, Once hot, add the chopped garlic and ginger, saute for about 30 seconds
garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)sprig mint leaves (pudina) - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2)garlic - finely chopped(1 tablespoon)ginger - finely chopped(1 tablespoon)onions - finely chopped(2) - 10
Next add in the onions, and fry until it turns into a deep brown colour
onions - finely chopped(2) - 11
This will decide the colour of your Keeme Ja Bhalla gravy
- 12
Once you've achieved a lovely brown colour, add all the dry spice powders - red chilli powder, coriander powder, cumin powder, garam masala powder, and salt
green chilli(2)salt - salt to tastesprig coriander (dhania) leaves - finely chopped(2)red chilli powder(1 teaspoon)salt - to tastecumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 13
Mix well
- 14
Gradually mix in the tomato puree and allow it to simmer for a good 5 minutes, by placing the plate with the keema balls on it
homemade tomato puree(1 cup) - 15
Now cover these keema balls with a lid, allowing the keema balls to cook in the steam
- 16
After 5 minutes, once the oil has come to the surface, remove the keema balls plate and it's lid to check
- 17
To the gravy add 3/4 cup of water and bring the gravy of the Keeme Ja Bhalla to a brisk boil
- 18
Mix well and add the par cooked keema bhallas
- 19
Cover and continué to cook with the lid on, until the keema balls are completely cooked
- 20
Check the salt and adjust according to taste
salt - salt to tastesalt - to taste - 21
Turn off the flame, transfer the Keeme Ja Bhalla a serving bowl and serve hot
- 22
Serve Keeme Ja Bhalla along with Phulka, Sindhi Bhuga Chawal, Pickled Onions for a completely satisfying Sindhi meal
onions - finely chopped(2)
About this recipe
A non-veg Sindhi recipe with mutton kheema, garlic - finely chopped, ginger - finely chopped. Ready in 55 min, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
