Mumbai style Hara Masala Keema हरा मसाला मटन कीमा spicy Mutton Keema Pav
This recipe is quite popular at typical Irani/Parsi restaurants in Mumbai. Pair it with Pav and you are sorted for the weekend :)
Ingredients
For Ginger Garlic Paste
6-7 Garlic cloves, लहसुन
1 inch Ginger, peeled, slice, अदरक
3-4 Green chillies (less spicy & broken into half) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
For Kheema Marination
1 kg Mutton kheema (with bones) मटन खीमा
Salt to taste, नमक स्वादअनुसार
1 tsp Turmeric powder, हल्दी पाउडर
½ tbsp Coriander powder, धनिया पाउडर
½ cup Curd, beaten, दही
Prepared Ginger Garlic Paste, तैयार किया हुआ अदरक लहसुन का पेस्ट
For Green Paste
3-4 Green chillies, less spicy & broken into half) हरी मिर्च
½ inch Ginger, peeled, slice, अदरक
¼ cup Mint leaves, पुदीना पत्ता
1 cup fresh Coriander leaves, धनिया पत्ता
3-4 tbsp Water, पानी
½ tbsp Oil, तेल
For Cooking Kheema
2-3 tbsp Oil, तेल
1 Bay leaf, तेजपत्ता
1 tsp Cumin seeds, जीरा
Marinated Kheema, मैरिनेटेड मटन खीमा
For Tempering
2-3 tbsp Oil, तेल
2 large Onions, chopped, प्याज
Prepared Green paste, तैयार किया हुआ हरा पेस्ट
¼ cup fresh Green peas, ताजा हरी मटर
Bhuna kheema, भूना हुआ खीमा
For Finishing
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
2-3 Green chillies (less spicy & chopped) हरी मिर्च
1 tbsp Dill leaves, finely chopped, सोआ के पत्ते
2-3 tbsp Butter, cubed, मक्खन (for finishing)
For Egg Fry
1 tsp Oil, तेल
1 Egg, अंडे
Salt to taste, नमक स्वादअनुसार
For Garnish
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फांक
Onion, sliced, प्याज
Tomato, sliced, टमाटर
Green chili, हरी मिर्च
2 no. Ladi pav, लादी पाव
Process
Ginger Garlic Paste
- In a mortar pestle, add garlic cloves, ginger, green chillies, salt to taste and make a coarse paste.
- Keep aside for further use.
For Kheema Marination
- In a large bowl, add mutton kheema, salt to taste, turmeric powder, coriander powder and curd.
- Add prepared ginger garlic paste and marinate it well. Rest it for 5-10 minutes.
For Green Paste
- In a bowl, add green chillies, ginger, mint leaves, coriander leaves, water and oil.
- Transfer it into a grinder jar and grind into a smooth paste.
- Keep aside for further use.
For Cooking Kheema
- In a handi, add oil, once it’s hot, add bay leaf, cumin seeds and let it splutter well.
- Add Marinated kheema and saute it on a medium flame for 10-15 minutes.
For Tempering
- In a deep handi or lagan, add oil once it’s hot, add onions and saute it on a medium flame until translucent.
- Add prepared paste and saute for a while.
- Add green peas, bhuna kheema and cook it for 10-15 minutes on medium flame.
- Add coriander leaves, green chillies, dill leaves and saute it .
- Finish it with butter and cook kheema well for a while.
- Transfer it into a serving dish and garnish it with coriander sprig, some sliced onions, tomato, lemon wedge and green chili.
- Serve hot with pav.
For Egg Fry
- In a pan, add oil, once it’s hot, add egg and season it with salt.
- Keep aside for further use.
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