Keema Masala recipe लज़ीज़ कीमा मसाला घर पे आसान रेसिपी Punjabi Keema masala
If you love a good, spicy Keema Pav/Keema Paratha for Weekend brunch like me, then this recipe is for you :) Thank me later, pehle jaldi try karo!!
Ingredients
For Marination
1 kg Mutton mince, मटन खीमा
2 tsp Dry fenugreek leaves, crushed, कसूरी मेथी
½ cup Curd, beaten, दही
2 tbsp fresh Mint leaves, roughly torn, पुदीने के पत्ते
¼ tsp Nutmeg, grated, जायफल
1 ½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
Prepared Ginger Garlic paste, तैयार किया हुआ अदरक लहसुन का पेस्ट
For Ginger Garlic Paste
½ inch Ginger, अदरक
2-4 Garlic cloves, लहसुन
2 Green chillies (less spicy) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
For Sautéing keema
¼ cup Ghee, घी
1 Bay leaf, तेज पता
2-3 Cloves, लौंग
1 Black cardamom, बड़ी इलायची
Marinated Mutton mince, मैरिनेटेड मटन खीमा
For Keema Masala
3-4 tbsp Ghee, घी
5 medium sized Onions, chopped, प्याज
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 ½ tsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
4 medium sized Tomatoes, chopped, टमाटर
Little Water, पानी
1 tbsp tender Coriander stem, finely chopped, धनिया के डंठल
Sautéed Kheema, भुना हुआ कीमा
1 cup Water, पानी
2 tbsp Coriander leaves, chopped, धनिया पत्ता
1 tbsp fresh Mint leaves, roughly torn, पुदीने के पत्ते
2-3 Green chillies, chopped, हरी मिर्च
2 tbsp Butter, cube, मक्खन
2 tsp Prepared Masala, तयार किया हुआ मसाला
For Masala
2-3 Black cardamom, बड़ी इलायची
5-7 Black peppercorns, काली मिर्च के दाने
For Garnish
Coriander sprig, धनिया पत्ता
½ inch Ginger, julienned, अदरक
1.no hard-boiled Eggs, slice, अंडे
Other Ingredients
Lemon wedge, नींबू की फांक
Onion, chopped, प्याज
Green chilli, slit into half, हरी मिर्च
2 Ladi pav, लादी पाव
Process
For Marination
- In a bowl, add mutton mince, dry fenugreek leaves, curd, mint leaves, nutmeg, degi red chilli powder.
- Add turmeric powder, coriander powder, salt to taste, ginger garlic paste and mix everything well.
For Ginger Garlic Paste
- In a mortar pestle, add ginger, garlic, green chillies and grind it into a rough paste and keep aside for further use.
For Sautéing keema
- In a handi or shallow pan, add ghee once it gets hot, add bay leaf, black cardamom and let it splutter well.
- Add marinated keema and keep sauteing it for five minutes. Cover it with the lid and cook for 4-5 minutes.
- Remove the bay leaf from the kheema.
For Keema Masala
- In a shallow pan, add ghee once it’s hot, add onion and saute until light brown in color.
- Add ginger garlic paste and saute well. Add coriander powder, turmeric powder, degi red chilli powder and saute well.
- Add tomato and let it cook for 4-5 minutes. Add little water and cook on low flame.
- Add tender coriander stem and mix well.
- Add little water and saute well. Add sauteed keema, water and cook for 10-15 minutes.
- Add coriander leaves, mint leaves and mix everything well and cook for another 5 minutes on medium flame.
- Once keema gets cooked, switch off the flame, add green chillies and butter mix well.
- Add prepared masala and mix well. Transfer it into a serving dish, garnish it with coriander sprig, ginger julienned, slice hard boiled egg, lemon wedge.
- Serve hot with pav.
For Masala
- In a pan, add black cardamom, black peppercorns and dry roast on low flame until the spices turn aromatic.
- Transfer it into a grinder jar and grind it into a fine powder. Keep it aside for further use.
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The recipe was a recommendation from my son who’s is a big fan of your culinary innovations. I am a vegetarian and despite my not being able to taste it before serving it, my family and guests loved it a lot. Thanks Chef Ranveer. Also following Master Chef India religiously – you three Chefs have given a new flavor to the entire format of the show. I love the way you keep giving tips to the contestants and us in the process