Mrudula Pawar

2 years ago | 1 minute to read

keema balls in coconut gravy

00:45

Non-veg

347kcal

Protein

25gm

Fat

22gm

Carbs

10gm

Ingredients

Chicken mince-100g
Egg -1
Finely chopped garlic-1 tsp
Finely chopped ginger-1tsp
Finely chopped green chilli-1 chilli
Chopped spring onion-1-2 tbsp
Chopped mint leaves-1 tsp
Curd -1 tsp
Ginger garlic paste -1 tsp
Red chilli powder -1 tsp
Dhania jeera powder -1 tsp
Salt
(Roasted)fresh coconut-2 tbsp ( 10 g.
Tomato-50 g
Onion -50 g
Garam masala- 1/2 tsp
Kashmiri chilli powder
Ghee/oil/butter-5 g

Direction

Step-1

Clean and remove excess water from chicken mince Marinate it with 1 tsp curd and 1 tsp ginger garlic paste, turmeric powder , red chilli powder , salt

Step-2

Dry roast freshly grated coconut in a pan to light brown colour

Step-3

Grind together roasted coconut, tomato and Kashmiri chilli powder to paste

Step-4

Whisk one egg in a bowl

Step-5

Add marinated mince + chopped spring onion, garlic,ginger,green chilli,mint to egg Mix properly

Step-6

In a pan brush 5 g ghee , heat and add finely chopped onions

Step-7

Keep sautéing , when onions turn pinkish brown, add turmeric, coconut paste ,red chilli powder, garam masala powder, salt and mix properly

Step-8

Add some water to form thin gravy

Step-9

When gravy boils , switch of the gas or keep on low flame

Step-10

Drop egg keema mixture by spoon or shape like small balls

Step-11

Turn on the gas and boil curry till keema balls are cooked nicely

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