I have made kheema several times but never matched the restaurant versions. Always tasted insipid I felt. And I love to order it in the restaurant. So imagine my plight when I never made it to satisfaction at home
Lockdown is also the time when everyone tries their hand at Pav, so I thought why not try making Mumbai’s famous laadi pav to go with the kheema. I have never made pav before but when you have Sumod Tom’s recipes then you can’t go wrong. It’s half maida half wholewheat.
I have this baker friend who I have a very special bond with – Tasneem Shah, she has been posting mutton recipes since Ramzan started. I know she is a fab cook as have eaten her food, so I pestered her for this recipe. Trust me I was so thrilled when the kheema not just looked but also tasted ekdum restaurant types. This is a keeper.
KHEEMA ALOO – Tasneem Shah
500 gms Mutton Kheema
1/3 cup ghee2 big onions – grated
2 Tbsp ginger garlic paste
Akha garam masala – 4-5 peppercorns, 4 cloves, 1 big cardamom, 1″ cinnamon, 2 tej pata
2″ ginger julienned
2-3 tsp red chilli powder
1 tsp haldi
1 tsp garam Masala1 tbsp coriander powder
1/2 cup chopped coriander leaves and pudina leaves
2 big potatoes cubed
- Wash and drain the kheema.
- In a cooker, heat ghee, add the akha garam masala. Let it sizzle.
- Add the onions and let if fry well.
- Add the ginger garlic paste and sautee well for about 5 mins.
- Add the Kheema and fry it on high gas for about 5-7 minutes. Keep mixing so that it doesn’t burn.
- Lower the flame, add salt and julienned ginger. Mix well and let it cook in its juices for 10 minutes.
- Add 3/4 cup water and close the lid. Keep on medium heat for 2 whistles. Switch off gas and let pressure drop by itself.
- Cook the cubed potatoes in slightly salted water for 10 mins. Drain and keep
- Open lid, add the masalas and fry it once more. Let it leave oil
- Add half the quanity of dhania and pudina, mix well.
- Add little water and the potatoes. Adjust seasoning. Let it cook on slow gas for 10 minutes or till kheema is cooked and the potatoes have absorbed the Masala.
- If it’s too dry add little water, if it’s too wet then dry it a bit.
- Garnish with remaining dhania pudina and serve hot.