Keema Roti Recipes
KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE
Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 17
Steps:
- Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
- Add green chilies and onions. Fry them well on a medium flame until evenly golden.
- Saute ginger garlic paste for a minute or until the raw smell goes off.
- Add keema and saute for 2 to 3 mins on a low heat.
- Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
- Saute for 3 to 4 mins on a low heat.
- Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
- Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
- Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
- Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
- Sprinkle coriander leaves and stir.
- Keep mutton keema covered until served.
- Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.
Nutrition Facts : Calories 415 kcal, Carbohydrate 10 g, Protein 18 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 126 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
KEEMA ROTI
Khyati's Health-O-Meter Says: The Mughlai cuisine is tasty, filling and nutritious. Curd is a probiotic that helps the gut to function better. Mint leaves are also good for digestion.The amount of protein is just well suited for body toning.
Provided by nutritionbalance
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Step 1.
- Heat oil in a non-stick pan, add ginger-garlic paste, mutton minced , garam masala powder, red chilli powder, turmeric powder and black pepper powder and mix well. Add salt and mix well. Cook till the mutton is done.
- Step 2.
- Add mint leaves and mix well. Transfer into a bowl, mash lightly with the back of spoon, add onions, green chillies,and dried mango powder and mix well.
- Step 3.
- Knead a dough and roll.
- Step 4.
- Place a little of the stuffing in the centre. Gather the roti in the form of pleats; press and twist in the centre.
- Step 5.
- Slightly roll it and cook on a hot tawa until both the sides are evenly cooked.
- Step 6.
- Mix together curd and chutney and serve.
Nutrition Facts :
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