Keema Balls in Tomato Gravy

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Keema Balls In Tomato Gravy

It is a dish to try, takes a little extra time since the keema balls have to be made seperately and the tomato gravy separately and then mixed but worth the time taken.  Tastes good with chapaties.

Course Side Dish
Cuisine Indian, South
Keyword Keema Balls in Tomato Gravy
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1/2 kg Keema
  • 1 tsp Coriander Powder
  • 3/4 tsp chili powder
  • 2 tsp Ginger Garlic Paste
  • 1/4 tsp Pepper
  • 3/4 tsp Salt
  • 1 bunch Coriander leaves
  • 4 Bread Slices
  • 1 Egg

For The Tomato Gravy

  • 5 Tomatoes, big
  • 2 Onions big
  • 1/4 tsp Cumin seeds
  • 2 Green Chilies
  • 1 tsp Coriander Powder
  • 1 tsp Chili Powder
  • 7 Garlic cloves
  • 2 tbsp Coriander Leaves

Instructions

  1. First make the tomato sauce, take the tomatoes cut them and boil them till mushy then mash them and take out the tomato juice or even better grind them in a grinder.

  2. Then grind all the other ingredients given above for tomato gravy and keep aside.

  3. Now take keema wash it thoroughly. Then grind it with salt, chili powder, ginger garlic paste, turmeric,, cumin coriander leaves and pepper and in this mix egg and bread slices ( You have to wet the bread slices before you mix them with keema).

  4. Then make small balls with keema and deep fry it and keep aside.  Then take a pan add oil and add the tomato puree with the ground masala and fry thoroughly till oil starts to seperate then add the keema balls and cook, you can 1/4 glass water if it is too dry.

  5. Cook for about 7 minutes the tomato gravy should seep into the keema and the keema balls should get soft andwell cooked.  

  6. Switch off and serve hot with rice, chapaties, rotis etc.