Mutton Kheema
Potato Curry
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Ingredients:
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Grinding
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Mutton Kheema
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¼ kg (250gms)
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Onion
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1 Small
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Potato ( Baby/Small )
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10-12
Nos
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Bangalore Tomato
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1
Small
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Onion
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1
Medium
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Spice Powders:
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Bangalore Tomato
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1 Medium
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Turmeric
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Little
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Ginger-Garlic paste
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1 tsp
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Red chilly/Dhania mix
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1 ½ tsp (heaped)
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Oil
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3 - 4
tbsp
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Pepper powder
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½ tsp
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Salt
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To Taste
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Fennel seed powder
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1 tsp
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Coriander Leaves (Chopped)
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1
tbsp
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Garam Masala Powder(ready mix)
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½ tsp
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Curry Leaves
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Few
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Cinnamon- clove mix
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3-4 Pinch
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Tip
- Red Chilly & Dhania Powder mix :: 100 : 150 gms.
- Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms
Method :
- Wash Kheema and strain/squeeze the water. Add all the spice powders & ½ tsp salt – mix well and marinate for ½ hr to 1 hr.
- Place pressure cooker, heat 1 tbsp of oil, add the marinated Kheema fry for 5-6 minutes till raw smell goes.
- Add two cups of water close the lid of pressure cooker. Cook it for 5 whistles; lower the flame cook further for 10 minutes.
- Grinding Masala: Slice the Onion & Tomato separately. Heat 2-3 tsp of oil fry onion till light brown, lower the flame add tomato fry till soft, cool and grind into paste adding required water.
Cooking:
- Pressure cook baby potato for 3-4 whistles. Remove from cooker, Cool & peel the skin. Cut each potato into two pieces. Keep aside
- Chop onion into fine pieces & tomato into thin slices.
- Heat 3 tbsp oil in a Kadai/wok and add chopped onions fry till pink, Lower the flame add tomato along with ginger-garlic paste. Fry till tomato becomes soft.
- To this add ground Onion-tomato paste fry till oil separates at the sides, Now add the cooked Mutton Kheema and diced potato.
- Fry till the gravy thickens, adjust salt, Add Chopped Coriander leaves & Curry leaves Fry slightly leaves on the top [Keep adjusting the flame as and when required].
Tip :
- Cooking in low flame tastes better.
- Variation : If baby potato is not available, Regular potato [2-3 nos] -Cooked/ diced.
- You may use Green peas instead or along with potato Add in the same stage when the diced potato is added
