7 Minutes to Making Tasty Mutton kheema with Pigeon pea masala

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Mutton kheema with Pigeon pea masala

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Below are the ingridients that are needed to make a remarkably good Mutton kheema with Pigeon pea masala:

  1. Take 1/4 kg of Mutton Kheema.
  2. You need 3 of onions medium size.
  3. Get 1/2 kg of Pigeon Pea (Thogari kalu).
  4. Use 1 of tomato.
  5. Get 1 cup of cocunut.
  6. Take 1/4 teaspoon of termeric powder.
  7. Use 1 teaspoon of chilli powder.
  8. Get 1/2 teaspoon of Coriander powder.
  9. Provide 1/4 teaspoon of Garam masala.
  10. Provide 1 of Ginger piece.
  11. Use 7 of garlic p.
  12. Get 2 of potato medium size.
  13. Take 1/2 of cauliflower.

Ready with the ingridients? Below are the instructions on cooking Mutton kheema with Pigeon pea masala:

  1. Heat oil in a pressure cooker added sliced onion, Sauté till onions look translucent, then add mutton kheema,salt, turmeric powder stir it well, fry it till dry.
  2. Add pigeon pea, and cut potato in  small cubes and add cauliflower petals,stir it until the raw smell goes.
  3. , Then add chopped tomato chilly powder,coriander powder  mix it until the raw smell goes..
  4. Grind coconut,ginger n garlic  as fine paste,Add the paste in the cooking pot and sauté for about 2 minutes,Add water and bring it to boil.
  5. Cover the pot and cook 15 min or till the mutton is almost done  ..
  6. Remove the cover and add coriander leaves and  boil it..

This simple and easy recipe uses popular curry powder and garam masala available in most supermarkets which means you do not need a fully. mangsho ghugni or Bengali style mutton keema curry with green peas soaked in aromatic flavours and it goes well with bengali triangle paratha. ghugni or Mutton keema curry with green peas for an essential Bengali flavour – a guest post by Deepa of Hamaree rasoi. Indian Masala Kheema Pav or khima or Dry Spicy Minced Meat usually served with indian flat bread called kulcha/roti/chapati, garnished with green peas. Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken or turkey can also be used in this recipe. Try this delicious version with matar or mutter (green peas).

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