Mutton Keema Matar Masala
Spicy Mutton keema masala gravy prepared with fresh coconut masala.
Servings 5 People
Calories 240kcal
Ingredients
For Pressure Cooking Mutton Kheema
- 500 grams Minced Mutton /Keema
- 2 Cloves
- 1 inch Cinnamon Sticks
- 1 teaspoon Oil
- ¼ teaspoon Turmeric Powder
- 1 Bay leaf
- ½ teaspoon Salt
For Gravy
- ¾ Cup Matar /Green Peas
- ½ Cup Fresh Methi Leaves /Fenugreek Leaves
- 4 tablespoon Oil
- 2 Onions Medium Size
- 2 inch Ginger pieces
- 15 Garlic Cloves medium SIze
- ⅓ Cup Coriander Leaves
- ¼ teaspoon Turmeric Powder
- 2 Tomatoes Big
- 1 tablespoon Red Chilly Powder
- 1 ½ tablespoon Coriander powder
- ½ Cup Fresh Coconut grated
- 5 Cloves
- 11/2 inch Cinnamon Sticks
- ½ tablespoon Poppy Seeds
- 8-10 Cashews
- 11/2-2 Cup Water
- 11/2 teaspoon Salt or as required
- ½ tablespoon Lemon Juice
Instructions
- Wash and clean mutton, drain water completely and set aside.
- In a pressure cooker, heat 1 teaspoon oil, add Bay leaf, Cloves and cinnamon sticks.
- Add Washed Mutton, mix well .Add Turmeric powder, salt and pressure cook for a whistle; allow pressure to release on its own.
- Soak ½ tablespoon of Poppy Seeds/ khus khus and 10 cashews in ½ cup of warm water for 30 minutes.
- In a mixer jar, add onions, ginger, garlic , coriander leaves and turmeric, make a fine paste to get a green coriander masala
- Take Tomatoes, Red chilli powder and coriander powder and blend it in mixer, to get red tomato masala
- In a Non-stick pan, heat 1 teaspoon of oil and fry coconut, cinnamon and cloves for 5 minutes on a medium flame, allow it to cool.
- In a mixer jar, add fried coconut, cinnamon, cloves, soaked almonds and khus khus, blend it to very smooth and fine paste using water,to get a white coconut masala
- In a deep Kadai, Heat 4 tablespoon Oil, add green coriander masala ,and fry well, till aromatic and oil starts releasing from corners.
- Add methi leaves and fry well.
- Add cooked kheema, mix well and cook for 5 minutes.
- Now add blanched, green peas, mix well and continue to cook for 5 minutes
- Now Add red tomato masala , mix well and continue to cook for 8-10 minutes ,till oil starts to release from edges.
- Now add White coconut masala, mix well. Add jar rinsed water, about 1.5 -2 cups, add salt, close lid and continue to cook for 8-10 minutes on medium heat.
- Open the lid, cook on high heat for 4-8 minutes to get the required, thick gravy consistency.
- Add lemon juice, coriander leaves, mix well and serve.
- Serve with Mughlai Paratha ,Naan , Roti , Idly , Dosa, Pav ,Rumali Roti,Poori or Jeera Rice.
Notes
- Pressure cooking Mutton keema for a whistle is the easy method,If you are cooking mutton in a open vessel,just make sure all the water content of mutton keema is evaporated before ,adding it into the gravy.
Nutrition
Calories: 240kcal