So stay tuned for some more recipes coming from the pressure cooker booklet!
Mughlai Keema Masala
Mutton Keema – 1/2 kg
Onions – 2 large
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
Clove – 2
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.