Green Mutton Keema (Hara Masala Mutton Keema)

 

                    Turn your usual Mutton Keema curry into an amazing dish by adding a paste of coriander-mint leaves. It will immediately take the dish into a next level with a green tinge. It turns out real yummy, with full of flavors and a blend of various spices. I also added some green peas. You may skip if you want.

                 In this recipe, I have used mutton keema. However, you can also go in for chicken keema as per your preference. This is a great party recipe and just perfect for a weekend lunch menu. So do give it a try by checking out the step by step pictorial recipe to prepare this great comfort food. 

          This recipe is almost similar to the very popular Mumbai style Irani Keema Curry minus the dill leaves, which is mandatory in this dish. The original recipe, bought to India by the Persians, is served for breakfast with buttered pav in all Irani restaurants across the city. 

          The dill leaves along with coriander and mint imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with steamed rice, jeera rice, tandoori roti, naan, chapatti or any variety of Indian bread. 

• 150-200 gms. mutton keema / mince, washed well and drained
• 1/3 cup frozen green peas
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• pinch of turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 cup coriander leaves, roughly chopped
• 1/4 cup mint leaves
• 1 tbsp. chopped coriander leaves to garnish

          Make a paste of the coriander leaves and mint leaves along with 1/4 cup water. Keep aside. 

          Heat oil in a pan and sauté the onion till they turn translucent. 

          Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder. Mix well and sauté for 2 minutes. 

          Then add the mutton keema and salt to taste. Cook on a low flame till the moisture has almost been absorbed.

          Add the peas and 1/2 cup water. Cover and simmer till the gravy turns thick. 

          Now time to add the coriander-mint paste. Mix well and continue to sauté on a medium to high flame till the oil separates.

          Garnish with chopped coriander leaves and enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

                Heat oil in a pan & sauté the onion till they turn translucent. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder. Mix well & sauté for 2 minutes. 

Then add the mutton keema & salt to taste. Cook on a low flame till all the moisture has almost been absorbed.

                     Add the peas 

                 and 1/2 cup water. Cover & simmer till the gravy turns thick. 

                 Now time to add the coriander-mint paste. 

Mix well & continue to sauté on a medium to high flame till the oil separates.

                   Garnish with chopped coriander leaves.

             Enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

Keema Bagara Baingan

 

              Bagara Baingan  is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with bagara rice, jeera rice, naan or tandoori roti. So check out my version of bagara baingan cooked with mutton keema to come up with this fusion combo. The end result was a super yummy, spicy and a tangy curry. Just perfect for a weekend lunch. It is also a great party recipe and just the right one for any Eid festival. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup mutton keema / mince
• 3-4 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1-2 sprig curry leaves
• 6 baby eggplants, washed, drained & slit
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. coriander leaves, chopped

          Dry roast the coconut, sesame seeds and peanuts till golden in colour. Keep aside to cool. Then grind and keep aside. 

          In a small bowl, mix together ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder and salt with some water. Keep aside.

 

          Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.

          Heat remaining oil and sauté the onion till light brown. 

          Add the ginger-garlic paste and sauté till the oil separates.

          Now add the ground coconut and fry on a low flame till well combined.

          Add the mutton keema and curry leaves. Sauté till the oil separates. 

          Then add 1 & 1/2 cups water and the fried eggplants. Cover and simmer on a medium flame for 4-5 minutes or till the eggplants are tender and the gravy is thick to a desired consistency.  

                 
          Add the tamarind water and simmer further for 2 minutes. 

          When done, switch off the flame & garnish with coriander leaves. Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.

                            Dry roast the coconut, sesame seeds & peanuts till golden in color. 

                            Keep aside to cool. Then grind and keep aside. 

                       In a small bowl, mix ginger-garlic paste, red chili powder, turmeric 

                       powder, coriander-cumin powder & salt with some water. Keep aside.

                   Wipe the eggplants well and keep aside. Then heat 1 tbsp. oil & fry them till light                             brown. Keep aside.

                                  Heat remaining oil & sauté the onion till light brown. 

                                 Add the ginger-garlic paste and sauté till the oil separates.

                            Add the ground coconut & fry on a low flame till well combined.

                         Add the mutton keema & curry leaves. Sauté till the oil separates. 

                                  Then add 1 & 1/2 cups water.....

                         and the fried eggplants. Cover & simmer for 4-5 minutes or till the 

                         eggplants are tender & the gravy is thick to a desired consistency.  

 

                                  Add tamarind water & simmer further for 2 minutes. 

                                  When done, garnish with coriander leaves. 

                                Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.

Keema Methi

          A great way to flavour your everyday greens is to add some mutton / chicken mince. So here is a simple and a yummy main / side dish of fenugreek leaves cooked with some mutton mince. It goes very well either with rice or chapatis. I sauteed the greens separately first and then added to the cooked keema. So gonna try it out and impress your loved ones? Then check the step by step pictorial recipe to prepare it. 

• 200 gms. mutton minced, washed & drained
• 2-3 bunches fenugreek leaves, washed, drained & chopped
• 1 tsp. garlic, chopped
• 3 tbsp. boiled black chickpeas
• 3 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee

          Heat 1 tbsp. oil and sauté the chopped garlic till light brown in colour. Add the chopped fenugreek leaves and sauté till the moisture evaporates. Keep aside. 

          Heat remaining oil and temper with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and sauté till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Stir fry till the oil separates.

          Add the mince and mix everything well. Cover and cook till dry. Add 1/2 cup water. Cover and simmer on a low flame till done. 

           Add the boiled chickpeas and sautéed fenugreek leaves. Combine everything well and continue to stir fry for 2-3 minutes.

          Switch off the flame and add the ghee. Give it a toss and transfer to a serving bowl. Serve as a side dish with rice or chapattis. 

                      Heat 1 tbsp. oil & sauté chopped garlic till light brown. Add chopped 
                      fenugreek leaves & sauté till moisture evaporates. Keep aside. 

                      Heat remaining oil & temper with bay leaves, red chilies, cumin seeds,
                      cinnamon, cardamoms & cloves. Sauté for a few seconds.

                                            Add the onion and sauté till light brown. 

                      Add ginger-garlic paste, tomato paste & all dry spices mixed with some
                      water. Stir fry till the oil separates.

                               Add the mince & mix everything well. Cover & cook till dry. 

                              Add 1/2 cup water. Cover & simmer on a low flame till done. 

                      Add boiled chickpeas & sautéed fenugreek leaves. Mix well & stir fry 
                      for 2-3 min. Add ghee & give it a toss. 

                                Serve as a main / side dish with rice or chapatis. 

Soya Keema Matar

          Soya in any form is always a healthy option to any non-veg. recipes. So let me share a simple side dish of Soya Keema Matar that can be enjoyed with pulao, jeera rice, plain biryani, paratha, poori, naan, tandoori roti or just plain chapatti. 

          Soya in general can be used to make a variety of dishes like tikkis, parathas, kababs, etc. You will be surprised to know that it tastes just like any mutton / chicken mince. So all vegetarians go ahead and give it a try by following a step by step pictorial recipe to prepare it.   

• 1 cup soya granules
• 1/2 cup frozen green peas 
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1-2 tbsp. coriander leaves, chopped

          Make a paste of the ginger-garlic and all the dry spies along with some water. Keep aside. Soak the soya granules in hot water for 10 minutes. Drain and keep aside.

          Heat oil in a pan and temper with cumin seeds, cinnamon, cloves and cardamoms. Then add the onion and sauté till light brown.

            Add the spice paste and sauté for 2-3 minutes. Now add the chopped tomatoes along with some water. Cover and cook till it is mashed.

           Add the drained soya granules, peas and some water. Cover and simmer till the moisture is all absorbed.

          When done, add the ghee and give it a stir. Garnish with the coriander leaves. 

          Serve as a side dish with jeera rice, pulao, plain biryani, naan, tandoori roti, paratha, poori or just plain chapatti.

                       Heat oil & temper with cumin seeds, cinnamon, cloves & cardamoms. 
                       Then add the onion and sauté till light brown.

                                  Add the spice paste and sauté for 2-3 minutes.

                      Add chopped tomatoes with some water. Cover & cook till mashed.

                                  Add the drained soya granules.....

                               .....followed by the peas and..... 

                          ........some water. Cover & simmer till moisture is all absorbed.

                                 When done, add the ghee and give it a stir. 

                                  Garnish with the coriander leaves.

                  Serve with jeera rice, pulao, naan, tandoori roti, paratha, poori or plain
                  chapatti.