Kheema Ande Ki Sukha Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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

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