Restaurant Style Kheema Kaleji | How to make Restaurant Style Kheema Kaleji

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ByShaheen Ali
Created on 28th May 2017
  • Restaurant Style Kheema Kaleji, How to make Restaurant Style Kheema Kaleji
Restaurant Style Kheema Kalejiby Shaheen Ali
  • Restaurant Style Kheema Kaleji | How to make Restaurant Style Kheema Kaleji (12 likes)

  • 0 reviews
    Rate It!
  • By Shaheen Ali
    Created on 28th May 2017

About Restaurant Style Kheema Kaleji

Kheema Kaleji is a famous dish served in almost every non vegetarian restaurant. Liver chunks cooked with spicy mutton mince curry is a great side dish and is best enjoyed with roomali rotis.

Restaurant Style Kheema Kaleji is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Mughlai cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Restaurant Style Kheema Kaleji at your home. Restaurant Style Kheema Kaleji by Shaheen Ali will help you to prepare the perfect Restaurant Style Kheema Kaleji at your home. You don't need any extra effort or time to prepare this. It just needs 15 minute for the preparation and 40 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Restaurant Style Kheema Kaleji.

  • Prep Time15mins
  • Cook Time40mins
  • Serves4People
Restaurant Style Kheema Kaleji

Ingredients to make Restaurant Style Kheema Kaleji

  • 750 gms Mutton Kheema
  • 400 gms Kaleji / Liver
  • 4 large onions, fine chopped
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 6 green chilies
  • 1/2 tsp turmeric powder
  • 2-3 tbsp coriander powder
  • 1 TBSP RED CHILI POWDER
  • 3/4 cup sour curd
  • 1.5 cups oil
  • handful of mint leaves
  • Few drops of lemon
  • Salt to taste
  • Coriander to Garnish
  • Spices :
  • 4 bay leaf
  • 5 cloves
  • 5 black pepper corns
  • 2 big cardamom
  • 4 GREEN CARDAMOM
  • 2 inch Cinnamon stick , broken
  • 1 tsp mace
  • 4 dry red chilies

How to make Restaurant Style Kheema Kaleji

  1. Wash and rinse kheema and kaleji together under running water and keep aside.
  2. Heat oil in wok and add whole spices and let then splutter.
  3. Now add chopped onions and saute till golden.
  4. Add minced ginger and garlic and fry till raw smell goes off.
  5. Take curd in a bowl and whisk to break lumps and keep aside.
  6. When the ginger garlic and onion mix is golden, add washed kheema and kaleji together and mix well.
  7. Keep the flames high and fry till the moisture evaporates and kheema looks pale in color.
  8. Add in the whisked curd and mix nicely till curd starts leaving water.
  9. Add some turmeric powder and salt and give a quick stir.
  10. Lower the flames and close the lid of the wok, let the kheema cook and this may take 20-25 mins or even more. Do not add any extra water as the curd water is enough to cook the mutton mince and liver.
  11. While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish.
  12. Once the kheema and kaleji starts to soften, add red chili powder, coriander powder and fry in high flames till the water is absorbed and oil starts leaving the sides.
  13. Adjust oil and salt if required and fry till the kheema kaleji is completely done.
  14. Drizzle some lemon juice all over and turn off the gas. Garnish with some freshly chopped coriander and serve hot with chapatis and rice.

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