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🇮🇳
Instructions
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)
Rate this recipe
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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🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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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)
Rate this recipe
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