Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Kashmiri Style Rista Recipe, saute sliced onions for the meatball
Step 2: Fry till they turn brown and keep it aside in a bowl
Step 3: In a mixer add green chillies, garlic, ginger, cardamom seeds, cloves, cinnamon and fennel seeds and grind first to a coarse mixture
Step 4: Later add kheema and grind to form a smoother paste of the kheema, add this ground kheema mixture into the sautéed onions, sprinkle salt and mix well
Step 5: Shape them into a medium sized balls and keep it aside
Step 6: Heat a kuzhi Paniyaram Pan with oil, add meatballs in each cavity and cook evenly till it turns lightly brown
Step 7: To make the curry, grind garlic, ginger, cumin seeds, tomatoes, green chilli to a smooth paste
Step 8: Heat a kadai with oil, add onions and saute till they turn light brown
Step 9: Add tomato mixture and saute till the raw smell goes away
Step 10: Add salt, red chilli powder and turmeric powder cook for about 10 minutes
Step 11: Add water and allow it to boil
Step 12: Add cooked meatballs into the curry and simmer for 15 minutes
Step 13: Let the meatball soak up some of the gravy and serve hot
Step 14: Serve the Kashmiri Style Rista Recipe along with Kulcha, jeera pulao to enjoy the dish as a complete meal for your Sunday