KEEMA MASALA DHABA STYLE | DHABA KEEMA MASALA | MUTTON KEEMA MASALA RECIPE

Keema Masala Dhaba Style | Dhaba Keema Masala | Mutton Keema Recipe | Mutton Keema Masala Recipe | Kheema Masala Recipe | Mutton Kheema Recipe



Ingredients for Keema Masala:

Minced meat/Keema- 500 gms
Onions sliced- 3 medium

Paste:
Tomatoes cubed- 2 medium
Ginger chopped- 1 inch (10 gm)
Garlic cloves- 7

Green cardamom crushed- 4
Turmeric powder- 1/2 tsp
Red Chilli Powder- 2 tsp
Coriander powder- 1.5 tsp
Cumin powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Kasuri Methi (fenugreek leaves), roasted and crushed- 1 tsp
Ginger juliennes- 1 tbsp
Green chillies chopped- 3
Coriander leaves, chopped- 3 tbsp
Salt- 1 tsp
Oil- 3 tbsp

Preparation:
Wash and drain the minced meat.
Make a paste of the cubed tomatoes, ginger and garlic cloves.
Slice the onions and cut the ginger into juliennes
Chop the green chillies and coriander leaves.

Process:

Heat oil in a pan or kadai.
Add the sliced onions and fry on medium heat for around 8-10 mins till golden.
Pour in the tomato-ginger-garlic paste, mix well and fry on medium heat for around 2-3 mins till oil separates.
Add the turmeric, Chilli powder, coriander powder and cumin powder. Mix well and continue to fry on low heat for around 2-3 mins adding a splash of water(2-3 tbsp).
Fry till the spices are cooked and oil separates.
Now add the minced meat, mix well and sear on high heat for around 2-3 mins.
Add the salt, mix well and then add the crushed cardamoms.
Continue to fry the keema/ minced meat on high heat for another 15 mins, stirring it continuously. The keema must have got browned and coated well with the spices.
Now add 300 ml water, mix and let it come to a boil.
Cover and cook on low heat for around 30 mins till the meat is tender.
Check few times in between & mix.
Add the garam masala powder and the crushed Kasuri Methi. Mix well and cook on low for 2 mins.
Lastly add the ginger juliennes, chopped chillies and coriander leaves. Mix and simmer for another 2 mins.
Serve hot with naan or roti.

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