Mumbai Green Mutton Kheema | Irani Kheema | बॉम्बे हरा मटन कीमा | Chef Sanjyot Keer
Mumbai Kheema Pav
Prep time: 10-15 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people
For green paste:
Ingredients:
· Fresh coriander 1 cup
· Mint leaves 10-12 nos.
· Spinach leaves 3-4 (optional)
· Green chillies 3-4 nos.
· Coriander seeds 1 tbsp
· Cumin seeds 1 tsp
· Green cardamom 2 nos.
· Black pepper corns 4-5 nos.
· Black cardamom 1 nos.
· Ice cubes 2-3
· Water as required
Method:
· Take a mixer grinder jar & add coriander along with the remaining paste ingredients, grind to make a finer paste.
· Your green paste is ready.
For keema:
Ingredients:
· Oil 1/3 cup
· Onions 6-7 medium sized (chopped)
· Ginger garlic paste 4-5 tbsp
· Mutton keema 1 kg (80% keema 20% fat)
· Salt to taste
· Turmeric powder ¼ tsp
· Curd 1/3 cup
· Spicy red chilli powder 2 tsp
· Coriander powder 3 tbsp
· Cumin powder 1 tbsp
· Green peas ½ cup
· Dill leaves ¼ cup
· Green chillies 3-4 nos. (slit)
· Butter 1-2 tbsp
· Kasuri methi 1 tbsp
· Garam masala 1 tsp
· Fresh coriander big handful
Method:
· Set a tawa on high heat, add oil & let it heat nicely, further add onions & cook on medium high flame until it turns golden brown, once the onions turn golden brown add the ginger garlic paste, stir & cook for 3-4 minutes or until the raw flavour of garlic is gone.
· Now add the mutton keema, salt to taste & turmeric, keep stirring to prevent the meat from clumping up, cook on high flame for 10-15 minutes.
· Further add the green paste to the keema & in a separate bowl & add curd, spicy red chilli powder, coriander powder & cumin powder, whisk everything well & add the curd mixture to the keema as well, stir & cook for 15-20 minutes on a low flame, keep stirring at regular intervals.
· Further add green peas, dill leaves & green chillies, stir & cook on low flame until the keema is fully cooked, add hot water in little quantities if the keema gets dry.
· Once the keema is cooked, take a pan & add butter into it, once the butter melts add kasuri methi, stir & cook briefly, add the tadka to keema & mix well.
· Further add garam masala, stir well & check for seasoning, adjust salt accordingly, then add fresh coriander & stir everything well.
· Your Bombay style green keema pav is ready. Serve hot with pav.
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Ingredients
4 Tbsp Oil
2-3 Bay Leaves
3 Onions Chopped
1 Cup Coriander Leaves
& 4-5 Green Chillies
2 Small Pc Of Nutmeg
3 Green Cardamom
10-15 Black
Peppercorns
1/2 Cup Dill Leaves
400gms Mutton
Mince
2 Tbsp Ginger
Garlic Paste
Salt
Half Pinch
Turmeric Powder
3 Tbsp Coriander
Powder + 1 Tsp Cumin Powder
1/4th Cup Peas
1/2 Cup Water
1 Tsp Dried
Fenugreek Leaves
1/4th Tsp Garam
Masala Powder
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Ingredients:
Mutton minced
turmeric powder
salt
ginger garlic paste
lemon juice
onion
coriander powder
cumin powder
Coriander
mint leaves
green chillies
curd
peas
dry Fenugreek leaves
garam masala
oil
Camera:
Mobile:
Mic:
Laptop:
Tripod:
Light:
Pan:
Spatula:
DHABA STYLE ALOO KEEMA | ALOO KEEMA MASALA | KEEMA RECIPE | MINCED MEAT RECIPE
Aloo Keema Masala | Dhaba Style Aloo Keema | Keema Recipe | Mutton Keema Masala | Mutton Keema Curry | Minced Meat Recipe | Minced Meat Curry | Keema Masala | Aloo Keema
Ingredients for Aloo Keema Masala:
Keema (Goat Mince)- 500 gms.
Potatoes, cubed- 2 medium (200 gms.)
Whole Spices:
- Green Cardamom- 4
- Cinnamon- 3
- Cloves- 5
- Dried Red Chillies- 3 (halved)
- Whole Black Peppercorns- 10
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Kashmiri Chilli Powder- 1 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom Powder- 1/2 tsp
Other Ingredients:
- Onions, chopped- 4 small (200 gms)
- Ginger Garlic paste- 2.5 tsp
- Curd/Plain Yogurt, whisked- 3 tbsp
- Tomato Sauce - 2 tbsp
- Refined Oil- 4 tbsp
- Coriander Leaves, chopped- 2 tbsp
- Salt - 1 tsp or to taste
Preparation:
Wash & keep the minced meat to drain in a colander.
Chop the onions and the coriander leaves. Peel and cube the potatoes, keep it in a bowl of water to prevent it from darkening.
Whisk the curd/yogurt, set aside.
Process:
Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.
Add the washed and drained keema (minced meat) and fry on high heat for 3-4 mins till colour changes.
Add the turmeric, red chilli, coriander and cumin powders & salt, give a mix. Fry/bhunno on medium heat for around 7-8 mins till the keema is browned and oil separates.
Add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and whisked curd/yogurt, give a mix on low heat and fry on low heat for 2 mins till the curd is cooked. Continue to fry on medium heat for another 2 mins.
Now add the cubed potatoes, add a pinch of salt, mix and fry for 2 mins.
Add 200 ml water, mix and cover & cook on low heat for 20 mins till the keema & potatoes are tender.
Add the tomato sauce, mix and simmer for 2 mins.
Garnish with chopped coriander leaves, give a mix and simmer for a minute.
Serve with naan, roti or rice.
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