Bengali Kaju Kheema | How to make Bengali Kaju Kheema

By Swathi Joshnaa Sathish  |  21st Apr 2018  |  
5 from 1 review Rate It!
  • Bengali Kaju Kheema, How to make Bengali Kaju Kheema
Bengali Kaju Kheemaby Swathi Joshnaa Sathish
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

2

1

About Bengali Kaju Kheema Recipe

Finger licking , succulent , rich dish in which minced mutton is slow cooked , slow roasted with lots of cashew powder , other special ingredients added to it .

Bengali Kaju Kheema

Ingredients to make Bengali Kaju Kheema

  • Minced mutton 450 grams
  • cashew nuts roasted 10
  • Roasted cashew nuts powder 3 tablespoons
  • papaya paste 1 tablespoon
  • turmeric powder 3/4 teaspoon
  • onion paste 1 tablespoon
  • onions medium sized thinly sliced 2
  • potato medium sized 1 diced .
  • Kashmiri chilli powder 3 teaspoons
  • fennel powder 1/2 teaspoon
  • Garam masala powder 1 teaspoon
  • mustard oil 3 tablespoons
  • bay leaves 3
  • cloves 3
  • cinnamon powder big pinch
  • Green cardamom powder 3
  • ginger garlic paste 1 teaspoon
  • sugar 1/2 teaspoon
  • yogurt 2 tablespoon
  • Soya sauce 1 teaspoon
  • tomato ketchup 1 tablespoon
  • Black pepper powder ( optional ) 1 tablespoon
  • curry leaves 9
  • salt to taste

How to make Bengali Kaju Kheema

  1. Marinate minced mutton with Kashmiri chilli powder , turmeric powder , 1/2 salt , papaya paste , Garam Masala , yogurt , ginger garlic paste for an hour .
  2. Don’t add water .
  3. In a nonstick wok , heat mustard oil .
  4. Add the whole masala ingredients like cloves , cardamom , bay leaves , etc mentioned .
  5. Then add the marinated kheema . Slow roast in the oil for 15 minutes in low flame .
  6. Once the kheema is roasted / cooked , add cashew powder .
  7. Add sliced onions and sauté .
  8. Add diced potatoes .
  9. Add the roasted cashew nuts .
  10. Add curry leaves and slow roast for another 7 minutes.
  11. Then add tomato ketchup , soya sauce . Toss it all together .
  12. Cover the wok and slow cook under low flame for 5 minutes so that masala infuses well.
  13. Adjust salt .
  14. Add black pepper powder .
  15. Slow cooked kheema will ooze out oil . Tats the perfect stage . Remove from the heat .
  16. Kaju kheema is ready .
  17. Serve hot .

My Tip:

Marination step is must . Oil is one key ingredient and so don’t reduce it .,

Reviews for Bengali Kaju Kheema (1)

Milli Garg6 months ago

I really want to try this.
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