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Kheema Ande Ki Sukha Curry Recipe

Kheema Ande Ki Sukha Curry is a popular Indian Side Dish
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 500 g - minced Mutton
  • 1.5 cup - onion, finely chopped
  • 1 cup - tomato, chopped
  • 8 to 10 - dried Kashmir chillies
  • 2 sticks - Cinnamon
  • 1 piece - Ginger
  • 4 - hard boiled eggs
  • 1 tsp - black pepper Corns
  • 1/2 tsp - Cumin seeds
  • 1 tsp - Fennel seeds (saunf)
  • 1/2 tsp - Mustard Seeds
  • 2 tbsp - coriander leaves, chopped
  • 1 tsp - Sugar
  • 4 tbsp - oil
  • 3 - Cloves
  • How to Make Kheema Ande Ki Sukha Curry:

    1. Grind all the ingredients from chillies to ginger to a smooth paste.
    2. Heat the oil in a kadai. Add sugar. Let it melt and become golden brown.
    3. Add onion and fry till it turns dark brown.
    4. Add the ground paste and fry well.
    5. Add tomatoes and cook till they turn pulpy.
    6. Add minced mutton and 1/2 cup water.
    7. Cover and simmer till the mutton is cooked and the liquid is almost absorbed.
    8. Meanwhile, peel the boiled egg, cut into halves and remove the yolks from the whites.
    9. Chop the whites into tiny pieces and add to the curry.
    10. Transfer to a serving dish.
    11. Crumble the yolks and sprinkle on top along with coriander leaves.
    12. Serve with parathas or rotis.



     

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