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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Mutton Keema Recipe | Keema Masala Pav | मटन कीमा | Chef Sanjyot Keer
Full Written Recipe for Mutton keema
Prep time: 15-20 mins
Cooking time: 1.5 hours
Serves: 6-8 people
Ingredients:
For marinating mutton
• Mutton kheema (preferably minced by knife) 2 kgs.
• Salt to taste
• Ginger garlic paste 2 tbsp
• Powdered spices:
1. Red chilli powder 2 tbsp
2. Garam masala ½ tbsp
• Fresh coriander 2 tbsp (chopped)
• Green chilli paste 2 tbsp
• Ghee 1 tbsp
• Dahi 1 cup (whisked thoroughly)
For making masala
• Ghee 2 tbsp + oil 2 tbsp
• Ginger garlic paste 1/3rd cup
• Coriander stems 1 tbsp (chopped)
• Onions ½ kg (chopped)
• Powdered spices:
1. Turmeric powder ½ tsp
2. Red chilli powder 3 tbsp
3. Coriander powder 3 tbsp
4. Jeera powder 1 tbsp
5. Black pepper powder ½ tsp
• Hot water 50 ml or as required
For cooking mutton
• Oil 2 tbsp + ghee 2 tbsp
• Whole spices:
1. Jeera (cumin seeds) 1 tbsp
2. Tej patta (bay leaf) 2-3 nos.
3. Dalchini (cinnamon stick) 1 inch
4. Sabut kaali mirch (black peppercorns) 1 tsp
5. Laung (cloves) 3-4 nos.
6. Hari/choti elaichi (green cardamom) 2-3 nos.
• Marinated mutton
• Prepared Onion masala
• Hot water (quantity written in the method section)
• Garam masala a large pinch
• Kasuri methi ½ tsp
• Lemon juice 1 tbsp
• Green chillies 3-4 nos.
• Fresh coriander leaves (chopped) for garnish
Methods:
• Wash the mutton mince well and squeeze out the excess water, transfer the minced mutton to a mixing bowl, and add salt, ginger garlic paste, powdered spices, freshly chopped coriander leaves, green chilli paste and ghee, mix well, further add thoroughly whisked curd and mix well, marinate the mutton mince for at least 30 minutes to 1 hour, by the time the mutton is getting marinated you can cook the onion masala.
• For the masala, set a pan or a wok on medium heat, add ghee + oil, ginger garlic paste and chopped coriander stems, stir and cook on medium flame for 3-4 minutes.
• Now add, onions and cook until they are golden brown in colour. When onions are almost golden brown, add 50 ml water and continue to cook on medium flame, you can add more water 2-3 times if required & cook until the onions are deep dark brown in colour.
• Now, lower the heat and add the powdered spices, stir and add hot water to avoid the masalas from burning, stir and cook well for 4-5 minutes on medium low heat.
• Switch off the flame and remove the masala and keep it aside.
• Now, continue the further cooking process in the same wok, add oil & ghee and whole spices, cook on medium low flame for 1-2 minutes.
• Now, add the marinated mutton kheema, mix and cook on high flame for 10-15 minutes while stirring continuously. As and when you cook, the mutton and curd will leave its own moisture, so there is no need to add extra water to it, let the mutton cook in its own water for next ½ hour while stirring continuously.
• After half an hour of cooking, the moisture will start to evaporate and the fat will start to form on the top, now at this stage add the prepared onion masala and stir well. Continue to cook on medium flame for 10-15 minutes.
• Further, add 200-300 ml of hot water and cook on low flame for 25-30 minutes. As the moisture will start to decrease again and the fat forms, add 500 ml of more hot water, bring to a boil and cook on medium low flame for more 30-45 minutes, you can choose to cover and cook for faster cooking process. Check whether the mutton is cooked and also check for the seasoning, adjust the seasoning accordingly.
• Now, add garam masala, kasuri methi and lemon juice, mix well and add green chillies, finish it with freshly chopped coriander leaves,
• Mutton kheema is ready, serve hot with toasted or non-toasted pav along with some onion rings and lemons on side, you can also serve with any indian bread of your choice.
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