|
| Preparation | : | 20 minutes |
| Cooking Time | : | 25 minutes |
| |
| Ingredients: |
| Kheema | : | 250 gms |
| Medium size | : | 2 (thinly sliced Onion) |
| Chilli powder | : | 1 tsp |
| Ginger-Garlic pastd | : | 1 tsp |
| Turmeric Powder | : | ¼ tsp |
| Guram masala | : | ½ cup |
| Curd | : | ½ cup |
| Shahzeera | : | ½ tsp |
| Cooking oil | : | 4 tsp |
| Rosted Channa powder | | 30 gms |
| Salt | | To tast |
|
Grind to paste after roasting | | Khus - khus | | 2 tsp |
| Watermelon seeds | | 1 tsp |
| Chironji seeds | | 1 tsp |
| Fresh coriander leaves | | For garnishing |
| |
| Preparation: |
|
| Take the minced meat in a bowl. To this add shahzeera, chilli powder, salt and channa powder. Put it in mixer and grind. Make small balls and keep aside. |
|
| In a pan add oil and fry the onions till golder brown. Add ginger`garlic past, turmeric powder, chilli powder, salt and garam masala. add the grounded paste and stir after sprinkling a little water. Add the beaten curd and grounded paste stir for 2 to 3 minutes. Put 2 to 3 cups of water allow it to boil for a minute. Add the Kheema balls and cook till they are done. Cook till the gravy thickens. |
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