Mughlai Keema Masala

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After a long time we took out pressure cooker recipe booklet and decided to cook from it. Amma said we should start with it as those cookbooks have been with us for a while now. Seeing this different take on our regular mutton keema, she was hesitant to try. However I said we should try it as we never change from our recipe at all.
As expected boys didn’t like the keema being in a different colour, rather not their usual brown curry colour and in green. However rest of the folks liked it a lot and infact felt it was more rich and nice. The original recipe calls for omelette strips to be placed on the plate and served with this mughlai keema. I was somehow not for it and skipped it.

So stay tuned for some more recipes coming from the pressure cooker booklet!

Mughlai Keema Masala

Ingredients Needed:

Mutton Keema – 1/2 kg
Onions – 2 large
Tomato 2
Turmeric 1/2
Oil for cooking
Salt to taste

For the paste
Shallot / Sambar onions – 7-8 nos
Cumin seeds – 1tsp
Garlic – 1 pod
Ginger – 1″
Green chilies – 5 nos
Bunch coriander leaves
Cardamon -2
Clove – 2
Cinnamon 1″

How to make the Mughlai Keema Masala

Wash and clean the keema, then add a cup of water and pressure cook.

Grind to a smooth paste all the ingredients listed under the paste. Keep it aside.

Then heat a kadai with oil, add onions, saute till golden brown, then add tomatoes, turmeric, salt, cook well. Then add the boiled keema, saute well.

Now add the ground paste and cook in simmer, till everything gets nicely cooked and done. This takes about 10 – 15 mins.

Serve with rotis.

This goes for the August Week 2, Cooking from Cookbook Challenge  Group.

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Mughlai Keema Masala
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