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Keema Parwal

Nov-12-2017
Bethica Das
5 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Keema Parwal RECIPE

This is a semi-dry preparation of Parwal cooked with mutton keema. Instead of stuffing the keema in the parwals, as it is done in Potoler Dolma (Bengali recipe), I tried out this way. The end result was very delicious. It can be had both with rice or with naan / chapatti.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Stir fry
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. 10 Parwals, chopped into roundels
  2. 250 gms. mutton mince
  3. 3 tbsp. mustard oil
  4. 1-2 bay leaves
  5. 2-3 cardamoms
  6. 4-5 cloves
  7. 1 inch cinnamon stick
  8. 2 onions, chopped
  9. 1 tsp. ginger-garlic paste
  10. 1 tsp. tomato paste OR 1/2 cup tomato puree
  11. 1/2 tsp. turmeric powder
  12. salt to taste
  13. 1 tsp. red chili powder
  14. 1/2 tsp. garam masala powder
  15. 1 tsp. roasted coriander-cumin powder
  16. 1 tsp. ghee
  17. 1 tsp. coriander leaves, chopped

Instructions

  1. Heat 1 tbsp. oil in a pan and saute the parwals till light brown. Drain and keep aside.
  2. Heat the remaining oil and temper with the bay leaves, cinnamon, cardamoms and cloves.
  3. Add the onion and saute till light brown. Then add the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder and the garam masala powder mixed with a little water.
  4. Fry till the oil separates from the sides of the pan. Add the mince and salt and continue to fry on low flame till the moisture evaporates.
  5. Now add the fried parwals and 2 cups water. Cover and cook on medium flame till the parwals are soft and the gravy turns thick. Serve, garnished with coriander leaves.

Reviews (1)  

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Neha Dhingra
Nov-13-2017
Neha Dhingra   Nov-13-2017

Can I use butter in the place of ghee?

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