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Dhaba Style Kheema Masala Recipe

12289608_765206133607585_38629318441852990_nKheema or lamb mince is an extremely versatile ingredient which can be used in so many different ways and dishes in our kitchen. While buying kheema, it is important to take care to buy it from a
trusted source so that you get pure meat mince with the right amount of fat or it will end up being chewy.
Here is a delicious Punjabi dhaba style kheema masala that can be easily prepared at home.
Resplendent with spices and aromatics, this is an extremely flavourful dish that you will want to make over and over again. Highly recommended to be tried with pav or with phulkas or rotis if pav is not available.
Ingredients:
1. 1 tbsp vegetable oil
2. 2 tbsp butter (1 tbsp for cooking + 1 tbsp for garnish)
3. 1 dried bay leaf
4. 4 green cardamom
5. 2 tsp jeera/cumin seeds
6. 3 cloves
7. 3 medium sized red onions, finely chopped
8. 1 tbsp garlic, finely chopped
9. 1 tbsp ginger, finely chopped
10. 3 green chillies (2 chillies, finely chopped + 1 slit green chilli, for garnish)
11. ½ bell pepper/capsicum, finely chopped
12. ½ tsp turmeric powder
13. 2 tsp red chilli powder (adjust to heat preferences)
14. 1 tsp saunf/fennel powder
15. 2 tsp coriander powder
16. A pinch asafoetida
17. Salt, to season
18. 700 gms mutton mince
19. 3 tbsp milk
20. 3 tomatoes, freshly pureed
21. Juice of ½ lemon
22. A pinch of sugar
23. 3 tbsp fresh coriander leaves, finely chopped
Method:
1. Heat oil and 1 tbsp butter in a kadhai or deep pan; warm lightly and add bay leaf, green cardamom, cloves and cumin seeds. Cook for a few seconds till the aroma is released.
2. Add the chopped onions and sauté on medium heat for 2 minutes. Next, add the garlic, ginger and green chillies; continue to sauté till the onions have browned well.
3. Then add the bell peppers and sauté for another 2-3 minutes till the bell peppers have softened.
4. Deglaze the pan with 1-2 tbsp water and add the turmeric powder, red chilli powder, fennel powder coriander powder, asafoetida and salt. Saute on low heat for 2-3 minutes taking care
not to burn the spices.
5. Add the mutton mince or kheema and sauté on high heat for 2 minutes, mixing well to combine with the onions and spices.
6. Add the milk and continue to cook on medium heat.
7. Once the mince has started to brown, add the freshly pureed tomatoes, a pinch of sugar and season with salt if necessary.
8. Cover and cook on low for 10 minutes.
9. Add one cup water and continue to cook covered for another 10 minutes or till the mutton has softened well and the gravy comes together. If you think the gravy is too watery, open the lid and cook on high till the gravy thickens.
10. Garnish with coriander leaves, slit green chilli and butter.
11. Serve hot with pav, phulkas or rotis.

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