Kheema Mutter Mughlai

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • 500 g - kheema or minced meat
  • 250 g - peas
  • 1 cup - fresh and thick curd
  • 1/2 tsp - turmeric powder
  • 1" piece - chopped ginger
  • 1 tsp - chilli powder
  • 3 green chillies, chopped
  • 1 tsp - garam masala
  • 3 large cardamoms, crushed
  • 1 large pinch asafetida
  • 4 tbsp - ghee
  • a handful of coriander leaves
  • salt to taste

How to Make Kheema Mutter Mughlai

  • Heat ghee and fry asafoetida, add salt, green chillies, turmeric and chilli powder.
  • Put in large cardamoms, garam masala and chopped ginger and simmer, then add a cup of hot water.
  • Add the curd and then gradually add the kheema and peas.
  • Cover and cook till water dries and peas and kheema are done.
  • Garnish with coriander leaves and serve hot with naan or chapatis.