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Kheema in Green Masala Recipe

Kheema in Green Masala is a popular Indian Side Dish
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 500 g - Mutton keema
  • Whole Garam Masala (5 Cinnamon sticks, 3 cloves)
  • 1 - big Onion finely sliced
  • 1/2 pod - Garlic cut finely
  • 1 - big Tomato finely cut.
  • 1-2 tsp - Red Chilli powder (or as per your taste)
  • 2-4 tbsp - Jeera (cumin) powder
  • 1 small cup - Green peas
  • 1/2 cup - Coconut Milk
  • Oil + 2 tbsp Ghee for cooking
  • Salt to taste
  • For grinding (green masala):
  • 1 bunch - Coriander leaves (with a few Mint leaves - optional)
  • 2 - Green chillies
  • 1 inch Ginger
  • 1 - small Onion
  • Whole Garam Masala (1 Cinnamon stick, 2 cloves, few black peppercorns)
  • How to Make Kheema in Green Masala:

    1. Wash the keema well and drain all the water. Keep aside.
    2. Then grind the masala with a little water. Keep aside
    3. In a pressure cooker take little oil and ghee.
    4. After the ghee melts, fry the finely cut onions, garlic, whole garam masala till onion turns slightly brown.
    5. Then add the keema and fry well.
    6. Add the finely cut tomato.
    7. Add a little water (as keema gives out water), pressure cook till 4 whistle or till keema is well cooked.
    8. Now add to the cooked keema the green masala, peas, jeera powder, red chilli powder and salt.
    9. Cover the vessel and cook for 10 minutes over medium flame.
    10. Now add coconut milk.
    11. Cover and cook till all the water dries up.
    12. Serve the delicious keema with bread or rice.



     

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