Name: Dhaba Style Kheema Masala... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Ingredients: Mutton mince 500gm; Potatoes diced and deep fried 1 cup (optional); chilli powder 1 tsp; Salt to taste; turmeric a pinch; Green chillies chopped 2; Bay leaf 1; oil 2 tbsp; Butter 1 tbsp; Cumin seeds 1 tsp; Cloves 4; Ginger paste 1 tbsp; Garlic paste 1 tbsp; Red onions chopped 2; Fresh tomatoes pureed 2; Fennel powder 1/2 tsp; Asafoetida a pinch; Milk 2 tbsp; coriander powder 1 tsp; FOR GARNISHING....; Onion Rings few; Coriander leaves chopped few; Ginger juliennes few

ABOUT Dhaba Style Kheema Masala... RECIPE

This dhaba style kheema masala is a stunning accompaniment or a side dish that goes well with naans. This is served in almost all the dhabas along the highways in Punjab. Kheema being a versatile one, can be used in many different ways than one in our dishes . This dhaba style dish is so very flavourful and aromatic with whole spices and can be enjoyed at home also piping hot with naans or parathas.

Ingredients Serving: 5

Mutton mince 500gm
Potatoes diced and deep fried 1 cup (optional)
chilli powder 1 tsp
Salt to taste
turmeric a pinch
Green chillies chopped 2
Bay leaf 1
oil 2 tbsp
Butter 1 tbsp
Cumin seeds 1 tsp
Cloves 4
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red onions chopped 2
Fresh tomatoes pureed 2
Fennel powder 1/2 tsp
Asafoetida a pinch
Milk 2 tbsp
coriander powder 1 tsp
FOR GARNISHING....
Onion Rings few
Coriander leaves chopped few
Ginger juliennes few

Instructions

Heat oil in a kadai or a cooking pot.
Add the cumin seeds, asafoetida and the bay leaf.
Add in the ginger garlic paste and cloves along with the chopped onions.
Saute until the onions are done.
Next add in the chillies along with the mince.
Saute it on a medium flame until the raw smell fades away.
Now add pureed tomatoes or you can just add very finely chopped ripe tomatoes.
Saute and simmer until mushy and soft.
Now it's time to add fried potato cubes to it.
Potato is optional. I added them for my family as they love this dish with potatoes.
Cover and simmer on low flame
Add some water about 1/2 a cup. No need to add much of it.
Serve with lots of freshly chopped coriander leaves and also garnish with some fried chillies.
Serve hot with some melted butter drizzled on it with naans.

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