Mutton Balls with Vegetables is a comforting meal that brings together the best of both worlds – juicy meat and healthy vegetables. I learned this recipe from my grandmother, who always said the secret lies in getting the vegetable gravy just right. The combination might seem unusual at first, but trust me, the flavors work beautifully together.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The mutton balls are lightly fried until golden, then simmered in a vegetable gravy that’s packed with nutrients. It’s a great way to get kids to eat their vegetables, and the dish is filling enough to serve as a complete meal with rice.
Why You’ll Love This Recipe
You’ll love how the mutton balls stay tender while soaking up the flavors of the vegetable gravy. The combination of spinach and two types of pumpkin creates a naturally thick sauce without need for added thickeners. It’s a one-pot meal that’s perfect for busy weeknights, and leftovers taste even better the next day.
Mutton Balls with Vegetables
Cooking Tips
– Don’t overcook the mutton balls during frying – they’ll cook more in the gravy
– Mash the vegetables well for a smooth gravy
– Keep stirring while simmering to prevent the gravy from sticking
– Add a splash of water if the gravy gets too thick
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with plain rice. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
Similar Recipes
- Kofta Curry
- Vegetable Korma
- Mutton Curry with Spinach
Nutrient Benefits
This dish is rich in protein from mutton and chana dal. Spinach provides iron and vitamins, while pumpkin adds vitamin A and fiber. The combination of vegetables and meat makes it a balanced meal that provides essential nutrients for the whole family.
Mutton Balls with Vegetables
Ingredients
- 12 - 14 Mutton balls
- 3 tsp Oil
- Salt to taste
For the vegetable gravy:
- 2 cup Finely chopped spinach leaves
- 1 cup Red pumpkin peeled and cut into small pieces
- 1 cup White pumpkin peeled and cut into small pieces
- 2 tbsp Chana dal
- 1/2 inch piece Ginger
- 2 Green Chillies
- 1/2 tsp Haldi powder
- 1 tbsp Dhania powder
- Salt to taste
Instructions
- Fry the mutton balls in the oil over medium heat for 2 to 3 minutes till light golden brown in colour.
- Put off the heat and keep the meat balls in the pan.
- To Prepare the vegetable gravy:
- Wash all the vegetables. Soak the dal in water for 30 minutes.
- Place the vegetables, dal and the spices in a pressure cooker with 3 tbsp of water and cook the mixture for 4 to 5 minutes till the vegetables are mushy and cooked.
- Cool the pressure cooker and then mash the mixture with the back of a wooden spoon.
- Light the pan with the meat balls.
- Pour in the vegetable gravy and bring the mutton and gravy to a boil.
- Lower the heat and simmer for 2 to 3 minutes covering with a lid.
- Check for the salt. Simmer till the gravy is thick.
- Keep the gravy thinner or thicker as desired.
- Serve with plain rice.
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Frequently Asked Questions
Can I make this recipe with chicken instead of mutton?
Yes. Chicken balls work great in this recipe. Just reduce the cooking time slightly as chicken cooks faster than mutton.
How do I know when the gravy is done?
The gravy should coat the back of a spoon and the oil should start to separate slightly from the edges.
Can I make this ahead of time?
Yes, you can prepare the mutton balls and gravy separately up to a day ahead. Combine and heat just before serving.
