Directions
- 1Mix mutton keema, salt, ginger garlic paste, and Kashmiri chilli paste. Marinate for at least 15 minutes.
- 2Finely chop onions and tomatoes.
- 3Heat oil in a wok and add whole spices (tejpatta, badi elaichi, choti elaichi, dalchini, and javitri).
- 4Add chopped garlic, ginger, and zeera; cook until fragrant.
- 5Add chopped onions and cook until golden brown over medium heat.
- 6Add marinated mutton keema and cook for 12-15 minutes, stirring occasionally.
- 7Add the remaining spices (turmeric powder, lal mirch powder, dhaniya powder, dehhi mirch powder, zeera powder, roasted kasuri methi, and hari mirchi). Cook for 1-1.5 minutes.
- 8Add chopped tomatoes and cook until softened, increasing the heat slightly.
- 9Add salt and continue to cook for 20 minutes with the lid on, stirring occasionally.
- 10Add garam masala powder and desi ghee.
- 11Stir in hara dhaniya and cook until heated through.
- 12In a non-stick pan, melt butter over low heat. Add hara dhaniya and mutton keema.
- 13Add brown pav, make cuts in the middle without cutting completely, and toast until golden brown on both sides.
Ingredients
- 500 grams mutton keema
- 0.5 small spoon salt
- 1 small spoon ginger garlic paste
- 1 spoon Kashmiri chilli paste
- 400 grams onion
- 200 grams tomato
- 1 oil
- 1 tejpatta
- 2 badi elaichi
- 3 choti elaichi
- 1 piece dalchini
- 1 piece javitri
- 3 long
- 0.5 small spoon garlic
- 0.5 small spoon ginger
- 1 spoon zeera
- 1 fourth spoon turmeric powder
- 0.5 small spoon lal mirch powder
- 1 small spoon dhaniya powder
- 1 small spoon dehhi mirch powder
- 1 spoon zeera powder
- 1 pinch roasted kasuri methi
- 1 small spoon hari mirchi
- 2 cups water
- 0.5 small spoon garam masala powder
- 1 spoon desi ghee
- 1 spoon hara dhaniya
- 2 brown pav
- 1 big spoon butter
Equipment
wokbowlknifenon-stick pan
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