Follow these steps for perfect results
Green Chilli
finely chopped
Red Chilli powder
Onions
finely chopped
Tomatoes
finely chopped
Dagad phool
Garam masala powder
Salt
Cardamom
Pods/Seeds
Mint Leaves
Mutton Kheema
Sunflower Oil
Cloves
Coriander Powder
Coriander Leaves
Turmeric powder
Cinnamon Stick
Ginger
finely chopped
Bay leaf
Star anise
Garlic
finely chopped
Black pepper powder
Heat sunflower oil in a pressure cooker over medium heat.
Add bay leaf, cloves, cinnamon, cardamom, star anise, and dagad phool; allow to sizzle.
Add ginger, garlic, and green chilli.
Add chopped onions and cook until transparent.
Add chopped tomatoes and cook until mushy.
Add red chilli powder, garam masala powder, turmeric powder, coriander powder, pepper powder, coriander leaves, mint leaves, mutton keema, and salt.
Mix well and close the pressure cooker.
Pressure cook for 2 whistles, then turn off the flame.
Allow the pressure to release naturally, then open the cooker.
Check the salt and seasonings; adjust to taste.
Transfer to a serving bowl and serve hot with steamed rice or ghee roast dosa.
Expert advice for the best results
For a richer flavor, add a tablespoon of ghee at the end.
Adjust the amount of red chilli powder to your preferred spice level.
Garnish with extra coriander leaves before serving.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh coriander and a dollop of yogurt.
Serve with steamed rice.
Serve with ghee roast dosa.
Serve with roti or naan.
Balances the spice.
Discover the story behind this recipe
A staple dish in Tamil Nadu cuisine, often served at family gatherings.
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