Try this tasty ‘𝗛𝗮𝗿𝗮 𝗠𝗮𝘀𝗮𝗹𝗮 𝗠𝘂𝘁𝘁𝗼𝗻 𝗞𝗵𝗲𝗲𝗺𝗮’ by chef Ranveer Brar
Ingredients
For Ginger Garlic Paste
6-7 Garlic cloves,
1 inch Ginger, peeled, slice,
3-4 Green chillies (less spicy & broken into half)
Salt to taste,
For Kheema Marination
1 kg Mutton kheema (with bones)
Salt to taste,
1 tsp Turmeric powder,
½ tbsp Coriander powder,
½ cup Curd, beaten,
Prepared Ginger Garlic Paste,
For Green Paste
3-4 Green chillies, less spicy & broken into half)
½ inch Ginger, peeled, slice,
¼ cup Mint leaves,
1 cup fresh Coriander leaves,
3-4 tbsp Water,
½ tbsp Oil,
For Cooking Kheema
2-3 tbsp Oil,
1 Bay leaf,
1 tsp Cumin seeds,
Marinated Kheema,
For Tempering
2-3 tbsp Oil,
2 large Onions, chopped,
Prepared Green paste,
¼ cup fresh Green peas,
Bhuna kheema,
For Finishing
1 ½ tbsp Coriander leaves, chopped,
2-3 Green chillies (less spicy & chopped)
1 tbsp Dill leaves, finely chopped,
2-3 tbsp Butter, cubed
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Process
Ginger Garlic Paste
In a mortar pestle, add garlic cloves, ginger, green chillies, salt to taste and make a coarse paste.
Keep aside for further use.
For Kheema Marination
In a large bowl, add mutton kheema, salt to taste, turmeric powder, coriander powder and curd.
Add prepared ginger garlic paste and marinate it well. Rest it for 5-10 minutes.
For Green Paste
In a bowl, add green chillies, ginger, mint leaves, coriander leaves, water and oil.
Transfer it into a grinder jar and grind into a smooth paste.
Keep aside for further use.
For Cooking Kheema
In a handi, add oil, once it’s hot, add bay leaf, cumin seeds and let it splutter well.
Add Marinated kheema and saute it on a medium flame for 10-15 minutes.
For Tempering
In a deep handi or lagan, add oil once it’s hot, add onions and saute it on a medium flame until translucent.
Add prepared paste and saute for a while.
Add green peas, bhuna kheema and cook it for 10-15 minutes on medium flame.
Add coriander leaves, green chillies, dill leaves and saute it .
Finish it with butter and cook kheema well for a while.
