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Kheema Mutti Curry


For Kheema Mutti

  • Oil for Deep frying

  • 1lb kheema

  • 2 Green Chilies

  • 1/2 cup Putnalu/Dalia

  • 1tsp Red chili powder

  • 1/2tsp Coriander powder

  • 1/4tsp Garam masala

  • Salt as needed

  • Coriander leaves

  • Mint leaves

For the Gravy

  • Oil

  • Onions

  • 1/2tsp Ginger garlic paste

  • 2 Green Chilies

  • 3/4th cup Cashews

  • 2tsp Kashmiri Red chili powder

  • 1/2tsp Coriander powder

  • 1/2tsp Garam masala

  • 1/2 cup Curd

  • Heavy whipping cream

  • Salt as Needed

  • Coriander leaves

  • Fried onions (optional)


For Mutti

  • Wash and squeeze all the water from kheema. It should be dry & crumbly.

  • Grind 1/2cup Putnalu/Dalia into fine powder

  • Grind Coriander leaves, 2 Green Chilies & Mint leaves into a fine paste

  • In a mixing bowl, add 1lb minced meat, Putnalu/Dalia powder, green chili paste, 1tsp Red chili powder, 1/2tsp Coriander powder, 1/4tsp Garam masala, Salt as needed and mix all the ingredients well

  • Grease your hands with little oil and make small mutti balls

  • In a wok, add oil for deep frying and heat it

  • Drop the mutton balls carefully into the oil one by one

  • Fry till they turn golden brown color

  • Take them out and place them on a tissue paper

For Gravy

  • Heat oil in a pan. Add onions & fry till golden brown.

  • Add ginger garlic paste, turmeric powder & fry for a minute or so.

  • Turn off the stove

  • Once it is cooled down, grind the onion mixture into fine paste

  • Blanch 1/2cup of cashews and grind them into a fine paste

  • In a wok, heat oil and add the onion paste, cashew paste, 1tsp Kashmiri red chili powder, 1/2tsp coriander powder, 1/2 tsp garam masala powder and salt to taste. Let it cook for 5minutes

  • Now add 1/2cup of beaten curd. Mix it will and cook for 5minutes

  • Add 2cups of warm water and let the gravy come to a boil.

  • Now add the Kheema balls to the gravy

  • Let it cook for 5minutes

  • Add 1/4cup of heavy whipping cream

  • Mix well & turn off the stove

  • Garnish with Coriander leaves & fried onions

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