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Keema in Peshwari style

Keema in Peshwari style

Cooking Time

Preparation Time : 60

Cook Time : 45

Total Time : 105

Ingredients

Serves 4

  • Mutton Fine Minced 250 gms

  • Coriander seed 1 tbsp

  • jeera Shah - (white cumin seed) 1 tsp

  • clove Garlic 4 nos

  • ginger 1/2 nos

  • onion Fried (tight packed) 1 cups

  • red chili Dried 3-4 nos

  • Anaar dana(dry pomegranate seeds) 1 tbsp

  • Curd Thick 1 tbsp

  • Tomato chopped 1/3 cups

  • Egg 1 nos

  • Cornflour 1 tbsp

  • Cooking Oil 1/2 cups

  • Salt per taste 1 nos

Directions

  • 01

    Dry roast coriander seeds & cumin seed

  • 02

    Add ginger,garlic,fried onion ,dried chilis, anaar-dana and grind to coarse paste

  • 03

    Mix this paste,salt and curd to minced mutton

  • 04

    Leave it for minimum 30 minute (or 2 hour max)

  • 05

    After a good marination,mix chopped tomato to it

  • 06

    Leave it aside for 15-30 min only

  • 07

    Heat oil in a heavy bottom pan at medium heat

  • 08

    Add slowly marinated mutton to it

  • 09

    Now stir it contentiously for 2-3 min

  • 10

    Keep in mind that to cook perfect keema you need to maintain a medium temperature(170 F)

  • 11

    Slow cooking of your mince makes it perfect , if you make your temperature high enough than it will be chewy and loose its moisture

  • 12

    Cook the keema uncovered for about 8-10 min till it almost done

  • 13

    Now break an egg in a bowl and mix well with a spoon

  • 14

    Add cornflour to it and mix

  • 15

    Add this mixture to keema stirring it slowly with your spatula

  • 16

    Mix well and let it cook for another 5 min

  • 17

    Adjust salt

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