10 MINUTE INSTANT MUTTON KEEMA RECIPE IN PRESSURE COOKER - BAKRID RECIPES
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INGREDIENTS
Oil - 1/2 cup
black peppercorns - 1/2 teaspoon
caraway seeds - 1/2 teaspoon
cloves - 4
cardamom - 2
cinnamon - 2
onions - 2 med
ginger garlic paste - 2 tablespoon
red chilli powder - 2 teaspoon
turmeric powder - 1/2 teaspoon
coriander powder - 1 teaspoon
Tomatoes chopped - 2
salt as req
coriander mint fenugreek leaves
green chillies
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Keema Masala recipe | लज़ीज़ कीमा मसाला घर पे | आसान रेसिपी । Punjabi Keema masala | Chef Ranveer
KEEMA MASALA | कीमा मसाला - If you love a good, spicy Keema Pav/Keema Paratha for Weekend brunch like me, then this recipe is for you :) Thank me later, pehle jaldi try karo!!
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KEEMA MASALA
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 2-4
Ingredients
For Marination
1 kg Mutton mince, मटन खीमा
2 tsp Dry fenugreek leaves, crushed, कसूरी मेथी
½ cup Curd, beaten, दही
2 tbsp fresh Mint leaves, roughly torn, पुदीने के पत्ते
¼ tsp Nutmeg, grated, जायफल
1 ½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
Prepared Ginger Garlic paste, तैयार किया हुआ अदरक लहसुन का पेस्ट
For Ginger Garlic Paste
½ inch Ginger, अदरक
2-4 Garlic cloves, लहसुन
2 Green chillies (less spicy) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
For Sautéing kheema
¼ cup Ghee, घी
1 Bay leaf, तेज पता
2-3 Cloves, लौंग
1 Black cardamom, बड़ी इलायची
Marinated Mutton mince, मैरिनेटेड मटन खीमा
For Kheema Masala
3-4 tbsp Ghee, घी
5 medium sized Onions, chopped, प्याज
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 ½ tsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
4 medium sized Tomatoes, chopped, टमाटर
Little Water, पानी
1 tbsp tender Coriander stem, finely chopped, धनिया के डंठल
Sautéed Kheema, भुना हुआ कीमा
1 cup Water, पानी
2 tbsp Coriander leaves, chopped, धनिया पत्ता
1 tbsp fresh Mint leaves, roughly torn, पुदीने के पत्ते
2-3 Green chillies, chopped, हरी मिर्च
2 tbsp Butter, cube, मक्खन
2 tsp Prepared Masala, तयार किया हुआ मसाला
For Masala
2-3 Black cardamom, बड़ी इलायची
5-7 Black peppercorns, काली मिर्च के दाने
For Garnish
Coriander sprig, धनिया पत्ता
½ inch Ginger, julienned, अदरक
1.no hard-boiled Eggs, slice, अंडे
Other Ingredients
Lemon wedge, नींबू की फांक
Onion, chopped, प्याज
Green chilli, slit into half, हरी मिर्च
2 Ladi pav, लादी पाव
Process
For Marination
In a bowl, add mutton mince, dry fenugreek leaves, curd, mint leaves, nutmeg, degi red chilli powder.
Add turmeric powder, coriander powder, salt to taste, ginger garlic paste and mix everything well.
For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic, green chillies and grind it into a rough paste and keep aside for further use.
For Sautéing kheema
In a handi or shallow pan, add ghee once it gets hot, add bay leaf, black cardamom and let it splutter well.
Add marinated kheema and keep sauteing it for five minutes. Cover it with the lid and cook for 20-25 minutes.
Remove the bay leaf from the kheema.
For Kheema Masala
In a shallow pan, add ghee once it's hot, add onion and saute until light brown in color.
Add ginger garlic paste and saute well. Add coriander powder, turmeric powder, degi red chilli powder and saute well.
Add tomato and let it cook for 4-5 minutes. Add little water and cook on low flame.
Add tender coriander stem and mix well.
Add little water and saute well. Add sauteed kheema, water and cook for 10-15 minutes.
Add coriander leaves, mint leaves and mix everything well and cook for another 5 minutes on medium flame.
Once kheema gets cooked, switch off the flame, add green chillies and butter mix well.
Add prepared masala and mix well. Transfer it into a serving dish, garnish it with coriander sprig, ginger julienned, slice hard boiled egg, lemon wedge.
Serve hot with pav.
For Masala
In a pan, add black cardamom, black peppercorns and dry roast on low flame until the spices turn aromatic.
Transfer it into a grinder jar and grind it into a fine powder. Keep it aside for further use.
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Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry
Keema matar (English: pea and minced meat),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic 'قیمه' (minced meat).
Keema, is a staple curry in many Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes.
I hope you enjoy my Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry. For those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
See how I make my Classic Keema/Qeema Matar Curry
Ingredients:
500g lamb mince
150g frozen peas
1 medium onion finely diced
2 medium tomatoes finely diced
1/3 cup of oil
1 teaspoon of:
salt
coriander powder, garam masala and kashmeri chilli powder
1/2 teaspoon of:
regular chilli powder and turmeric powder
3 bay leaves and 2 black cardamom pods
1 frozen peice each of ginger and garlic cubes
1/2 tablespoon of dried fenugreek leaves (kasoori methi)
3 green chillies sliced lengthways (optional)
fresh coriander to garnish
water in a jug
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Quick keema Recipe by Food Fusion (Ramzan Special)
A quick and easy qeema recipe for you today. #HappyCookingToYou #FoodFusion
Written Recipe:
Quick Qeema
Serves 5-6
Recipe in English:
Ingredients:
-Cooking oil 3-4 tbs
-Badi elaichi (Black cardamom) 2
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 2-3
-Pyaz (Onion) sliced 3-4 medium
-Tamatar (Tomatoes) sliced 4 medium
-Beef qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Namak (Salt) 1 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked ½ Cup
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Hari mirch (Green chillies) slit 3
-Hara dhania (Fresh coriander) chopped
Directions:
-In a pot,add cooking oil,back cardamom,cinnamon sticks,cloves & mix well.
-Add onion,mix well & fry until golden brown.
-Add tomatoes,mix well & cook until tomatoes are soft.
-Add beef mince & mix well for 2-3 minutes.
-Add ginger garlic paste,salt,turmeric powder,red chilli powder,garam masala powder,mix well & cook for 2 minutes.
-Add yogurt and mix well,cover & cook on low flame 12-15 minutes then mix well and cook on high flame until oil separates (2-3 minutes).
-Add fresh coriander & green chillies,cover & simmer on low flame for 2 minutes.
-Garnish with fresh coriander & serve with paratha.
Recipe in Urdu:
Ajza:
-Cooking oil 3-4 tbs
-Badi elaichi (Black cardamom) 2
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 2-3
-Pyaz (Onion) sliced 3-4 medium
-Tamatar (Tomatoes) sliced 4 medium
-Beef qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Namak (Salt) 1 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked ½ Cup
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Hari mirch (Green chillies) slit 3
-Hara dhania (Fresh coriander) chopped
Directions:
-Pot mein cooking oil,badi elaichi,darchini aur laung dal ker ache tarhan mix karein.
-Pyaz dal dein aur golden brown hunay tak fry ker lein.
-Tamatar dal ker ache tarhan mix karein aur naram ho janay tak paka lein.
-Beef qeema dal ker 2-3 minutes kliya ache tarhan mix ker lein.
-Adrak lehsan paste,haldi powder,lal mirch powder aur garam masala powder dal ker ache tarhan mix karein aur 2 minute kliya paka lein.
-Dahi dal ker ache tarhan mix karein aur dhak ker halki ancch per 12-15 minutes kliya paka lein phir ache tarhan mix karein aur tez ancch per oil alag ho janay tak paka lein (2-3 minutes).
-Hara dhania aur hari mirchein dal dein aur dhak ker halki ancch per 2 minute kliya dum per rakh dein.
-Hara dhania sa garnish karein aur paratha ka saath serve karein.
DHABA STYLE ALOO KEEMA | ALOO KEEMA MASALA | KEEMA RECIPE | MINCED MEAT RECIPE
Aloo Keema Masala | Dhaba Style Aloo Keema | Keema Recipe | Mutton Keema Masala | Mutton Keema Curry | Minced Meat Recipe | Minced Meat Curry | Keema Masala | Aloo Keema
Ingredients for Aloo Keema Masala:
Keema (Goat Mince)- 500 gms.
Potatoes, cubed- 2 medium (200 gms.)
Whole Spices:
- Green Cardamom- 4
- Cinnamon- 3
- Cloves- 5
- Dried Red Chillies- 3 (halved)
- Whole Black Peppercorns- 10
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Kashmiri Chilli Powder- 1 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom Powder- 1/2 tsp
Other Ingredients:
- Onions, chopped- 4 small (200 gms)
- Ginger Garlic paste- 2.5 tsp
- Curd/Plain Yogurt, whisked- 3 tbsp
- Tomato Sauce - 2 tbsp
- Refined Oil- 4 tbsp
- Coriander Leaves, chopped- 2 tbsp
- Salt - 1 tsp or to taste
Preparation:
Wash & keep the minced meat to drain in a colander.
Chop the onions and the coriander leaves. Peel and cube the potatoes, keep it in a bowl of water to prevent it from darkening.
Whisk the curd/yogurt, set aside.
Process:
Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.
Add the washed and drained keema (minced meat) and fry on high heat for 3-4 mins till colour changes.
Add the turmeric, red chilli, coriander and cumin powders & salt, give a mix. Fry/bhunno on medium heat for around 7-8 mins till the keema is browned and oil separates.
Add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and whisked curd/yogurt, give a mix on low heat and fry on low heat for 2 mins till the curd is cooked. Continue to fry on medium heat for another 2 mins.
Now add the cubed potatoes, add a pinch of salt, mix and fry for 2 mins.
Add 200 ml water, mix and cover & cook on low heat for 20 mins till the keema & potatoes are tender.
Add the tomato sauce, mix and simmer for 2 mins.
Garnish with chopped coriander leaves, give a mix and simmer for a minute.
Serve with naan, roti or rice.
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