DHABA KEEMA MASALA | ढाबे वाला लिपटा कीमा मसाला | quick Keema curry recipe w/पाव | Chef Ranveer Brar

Описание: DHABA STYLE MUTTON KEEMA - 2 dishes come to mind right away when we mention weekend comfort foods, one is Bhurji, other is Keema, hai na? Here's a special Dhaba style Keema recipe that you can enjoy with Pav or just about anything!

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:

Kabuli Mutton Pulao -    • काबुली मटन पुलाव | Kabuli Mutton Pulao कबू...  
Kali Mirch Mutton -    • Mutton Kali Mirch | काली मिर्च का गोश्त | ...  

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Dhaba Style Keema
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Keema Marination
1 kg Mutton mince with bones, मटन खीमा
2 cups Curd, beaten, दही
2 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
few Mint leaves, पुदीने के पत्ते
2 tbsp Coriander leaves, chopped, धनिया पत्ता
1 tsp Turmeric powder, हल्दी पाउडर
1 heaped tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
2 tbsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
2 tbsp Ghee, घी

For Cooking Keema
3-4 tbsp Mustard oil, सरसों का तेल
1 no. Bay leaf, तेज पता
1 inch Cinnamon stick, दालचीनी
Marinated Mutton mince, मैरिनेटेड मटन खीमा

For Dhaba Style Keema
2 tbsp Mustard oil, सरसों का तेल
2 tbsp Oil, तेल
2-4 no. Cloves, लौंग
2-3 no. Dry red chillies, सूखी लाल मिर्च
1 tsp Cumin seeds, जीरा
3 large Onions, chopped, प्याज
1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
3-4 no. Green chillies (less spicy & chopped) हरी मिर्च
1 heaped tbsp Tender coriander stem, chopped, धनिया के डंठल
2 cups Fresh Tomato puree, ताजा टमाटर की प्यूरी
1 ½ tbsp Coriander powder, धनिया पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार
Cooked keema, पका हुआ खीमा
½ cup Water, पानी
1 ½ tsp Dry fenugreek leaves, crushed, कसूरी मेथी
2 tbsp Coriander leaves, chopped, धनिया पत्ता

For Garnish
Coriander sprig, धनिया पत्ता
1.no hard-boiled Egg, sliced, उबला हुआ अंडा
Lemon wedge, नींबू की फांक

Process
For Keema Marination
● In a bowl, add mutton mince with bones, curd, ginger garlic paste, fresh mint leaves, coriander leaves, turmeric powder, degi red chili powder, coriander powder, salt to taste, ghee and mix it well.
● Keep it aside to marinate for a while.

For Cooking Keema
● In a pressure cooker, add mustard oil, once it's smoky hot, add bay leaf, cinnamon stick, marinated mutton and mix it well.
● Cover it with a lid and pressure cook it for 6-7 whistles until cooked well.
● Keep it aside to depressurize the cooker.

For Dhaba Style Keema
● In a handi, add mustard oil, oil, once it's smoky hot, add cloves, dry red chillies, cumin seeds and let it splutter well.
● Add onions and saute it for 2-3 minutes until translucent.
● Add ginger garlic paste and saute it for a while.
● Add tender coriander stems, green chillies, fresh tomato puree and cook it for a minute.
● Add coriander powder, degi red chili powder, salt to taste and cook it for a while until oil separates from the masala.
● Add cooked keema, water to adjust the consistency and mix it well.
● Cover it with a lid and let it cook for 7–8 minutes on low flames.
● Finish it with dry fenugreek leaves, coriander leaves and give it a good mix.
● Transfer it to a serving dish, garnish it with coriander sprig, boiled egg and lemon wedge.
● Serve hot with ladi pav.

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