KEEMA MASALA DHABA STYLE | DHABA KEEMA MASALA | MUTTON KEEMA MASALA RECIPE

Ingredients for Keema Masala:

– Minced meat/Keema- 500 gms
– Onions sliced- 3 medium

Paste:
– Tomatoes cubed- 2 medium
– Ginger chopped- 1 inch (10 gm)
– Garlic cloves- 7

– Green cardamom crushed- 4
– Turmeric powder- 1/2 tsp
– Red Chilli Powder- 2 tsp
– Coriander powder- 1.5 tsp
– Cumin powder- 1/2 tsp
– Garam masala powder- 1/2 tsp
– Kasuri Methi (fenugreek leaves), roasted and crushed- 1 tsp
– Ginger juliennes- 1 tbsp
– Green chillies chopped- 3
– Coriander leaves, chopped- 3 tbsp
– Salt- 1 tsp
– Oil- 3 tbsp

Preparation:
– Wash and drain the minced meat.
– Make a paste of the cubed tomatoes, ginger and garlic cloves.
– Slice the onions and cut the ginger into juliennes
– Chop the green chillies and coriander leaves.

Process:

– Heat oil in a pan or kadai.
– Add the sliced onions and fry on medium heat for around 8-10 mins till golden.
– Pour in the tomato-ginger-garlic paste, mix well and fry on medium heat for around 2-3 mins till oil separates.
– Add the turmeric, Chilli powder, coriander powder and cumin powder. Mix well and continue to fry on low heat for around 2-3 mins adding a splash of water(2-3 tbsp).
– Fry till the spices are cooked and oil separates.
– Now add the minced meat, mix well and sear on high heat for around 2-3 mins.
– Add the salt, mix well and then add the crushed cardamoms.
– Continue to fry the keema/ minced meat on high heat for another 15 mins, stirring it continuously. The keema must have got browned and coated well with the spices.
– Now add 300 ml water, mix and let it come to a boil.
– Cover and cook on low heat for around 30 mins till the meat is tender.
– Check few times in between & mix.
– Add the garam masala powder and the crushed Kasuri Methi. Mix well and cook on low for 2 mins.
– Lastly add the ginger juliennes, chopped chillies and coriander leaves. Mix and simmer for another 2 mins.
– Serve hot with naan or roti.

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