Keema Chole (Chick Pea Curry with Minced Mutton)

As I am a diehard fan of Punjabi cuisine, few days back I cooked ‘Chole’ with ‘Mutton Keema’ or minced mutton. If you want to avoid Mutton you can always replace it with minced chicken. But needless to say that mutton tastes better. And it becomes even better on the next day. Normally I serve one day advance before serving. This curry is a very good side with roti, paratha or even with steamed rice or jeera rice. Try this in dinner or lunch and let me know how it was!

1

Ingredients:

  • Kabuli Chana or Chick Pea – 200 gms
  • Minced Mutton – 150 gms
  • Onion Paste – 3 Tbsp
  • Onion – 2 (Finely sliced)
  • Ginger Paste – 2 tsp
  • Garlic Paste – 1 ½ tsp
  • Tomato – 2 (Finely chopped)
  • Bay Leaf – 2
  • Cumin Seeds – ½ tsp
  • Red Chilli – 2
  • Turmeric Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Red Chilli Powder – ¾ tsp
  • Garam Masala Powder – ½ tsp
  • Kasuri Methi or Dry Fenugreek – 1 tsp
  • Salt – To Taste
  • Oil – 4 Tbsp

Steps:

  1. Soak the chickpea overnight or atleast for 6-8 hours. Next day wash them thoroughly and pressure cook adding a little salt. Keep aside.
  2. Heat a kadai and add 2 Tbsp oil. Add 1 tsp garlic paste and chopped onion. Cook till raw smell of garlic goes off and onion turns pink.
  3. Add minced mutton and sauté for few minutes on medium heat.
  4. Sprinkle a little salt. Cover and cook till mutton is almost done. Keep the mutton aside.
  5. Heat 2 Tbsp oil in another pan and temper the oil with cumin seeds, bay leaf and dry red chilli.
  6. Add onion paste, garlic paste and ginger paste one by one and cook till oil separates.
  7. Next add all dry masala powders except garam masala powder and half of kasuri methi. Sauté for couple of minutes.
  8. Add cooked ‘chole’ with the water it has been coked. Mix well.
  9. When it starts to boil add cooked minced mutton.
  10. Adjust salt. Cover and cook for 8-10 minutes on medium-slow fire.
  11. Remove cover and add garam masala powder and kasuri methi (crush between your palms before adding). Give a final mix.
  12. Garnish with chopped coriander and serve hot with jeera rice or naan or roti.
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