MUTTON QEEMA WHITE CURRY(Serves 4-6)
Ingredients
- Mutton mince 750 gm Almonds 1 table spoon Cardamom powder ½ tea spoon Cashew nuts 1 table spoon Cooking oil 4 table spoon Garlic, chopped 1 table spoon Green chilies, whole 4 Onions, chopped 1/3 cup Poppy seeds (khus khus) 3 tea spoon White pepper powder 1 tea spoon Yogurt 1 cup
White keema curry Preparation:
Soak and peel almonds.Soak cashew nuts and poppy seeds for an hour Blend all above three with a little water to a fine paste. Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown. Add mince and sauté over gentle heat. Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chilies. Simmer gently till mince is cooked and gravy is reduced by half. Pick out and discard the green chilies. Add the nut paste and stir well. Simmer for 2-3 minutes. To Serve: Serve hot with paratha or chapati.
Soak and peel almonds.Soak cashew nuts and poppy seeds for an hour Blend all above three with a little water to a fine paste. Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown. Add mince and sauté over gentle heat. Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chilies. Simmer gently till mince is cooked and gravy is reduced by half. Pick out and discard the green chilies. Add the nut paste and stir well. Simmer for 2-3 minutes. To Serve: Serve hot with paratha or chapati.
No comments :
Post a Comment