Mughlai Kheema Baingan

Recipe by
Total Time:
30-45 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 Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 750 g - mutton, including breast meat
  • 250 g - large sized brinjal
  • 1 cup - ghee
  • 1 cup - thick tomato puree
  • 15 cashew nuts
  • 4 large onions, thinly sliced
  • 2 tsp - ginger-garlic paste
  • 1 tbsp - poppy seeds
  • 1 tbsp - cumin seeds
  • 8 flakes - garlic
  • 2.5 inch long piece - ginger
  • 1.5 tsp - turmeric
  • 2 tsp - coriander seeds
  • 1 tsp - chilli powder
  • salt to taste

How to Make Mughlai Kheema Baingan

  • Fry onions golden yellow in boiling ghee.
  • Now add ground masala and salt and fry till ghee surfaces at the top, adding a little of water as and when you feel required to fry it to deep golden brown.
  • Now put in meat, green chillies and garlic flakes.
  • Fry for 3 to 6 minutes.
  • Now add 2.5 cups of hot water.
  • Cover and simmer till meat is cooked.
  • Sprinkle garam masala.

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