New! Restaurant Style! Keema Karahi! Perfect for Sehri Ramadan 2021 Recipe in Urdu Hindi - RKK

Ingredients

• 3 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 cup Onion (finely chopped)
• 1 kilogram Mutton Keema (fresh or frozen, trimmed of excess fat)
• 1 tablespoon Garlic Paste (or 4-5 cloves minced)
• 1 tablespoon Ginger Paste (or 1 tablespoon freshly grated ginger)
• 1 tablespoon Red Chili Powder (adjust to heat preference)
• 2 teaspoons Coriander Powder
• 2 teaspoons Cumin Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Chicken Masala Powder (optional, adds depth)
• 2 teaspoons Salt (adjust to taste)
• 1 teaspoon Black Pepper Powder
• 3 pieces Green Chilies (slit lengthwise, seeds removed for milder heat)
• 0.5 cup Plain Yogurt (full‑fat, whisked)
• 1 cup Tomato Puree (store‑bought or blended fresh tomatoes)
• 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 inch Fresh Ginger (thin julienne strips for garnish)

Instructions

1. Heat Oil

   Place a heavy‑bottomed pan over medium heat and add 3 tablespoons of oil. Let it warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium

2. Sauté Onions

   Add 1 cup chopped onions to the pan. Stir occasionally and cook until they turn soft and translucent, about 3 minutes. Do not brown.

   Time: PT3M

   Temperature: Medium

3. Brown the Keema

   Add 1 kg mutton keema to the pan. Break any clumps with the spoon and sauté on medium‑high heat for 5 minutes until the meat changes color.

   Time: PT5M

   Temperature: Medium‑high

4. Add Ginger‑Garlic Paste

   Stir in 1 tablespoon each of garlic paste and ginger paste. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium‑high

5. Cover and Simmer

   Cover the pan with a lid and let the keema cook for 10 minutes on medium‑high heat, allowing the meat to release its juices.

   Time: PT10M

   Temperature: Medium‑high

6. Add Dry Spices

   Uncover and sprinkle 1 tbsp red chili powder, 2 tsp coriander powder, 2 tsp cumin powder, 1 tsp garam masala, 1 tsp chicken masala, 2 tsp salt, and 1 tsp black pepper. Mix well for 1 minute.

   Time: PT1M

   Temperature: Medium

7. Incorporate Green Chilies and Yogurt

   Add the slit green chilies and ½ cup whisked yogurt. Stir continuously and cook for 4 minutes until most of the liquid evaporates.

   Time: PT4M

   Temperature: Medium

8. Add Tomato Puree

   Pour in 1 cup tomato puree, mix, then cover the pan, reduce heat to low, and simmer for 15 minutes.

   Time: PT15M

   Temperature: Low

9. Finish with Aromatics

   Uncover, add thin ginger julienne strips, 1 tbsp crushed kasuri methi, and 1 tbsp lemon juice. Mix and cook for an additional 2 minutes until the oil separates on top.

   Time: PT2M

   Temperature: Medium

10. Garnish and Serve

    Garnish with a few more julienned ginger strips. Serve hot with naan, roti, or rice.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

8 g

Fat

30 g

Fiber

2 g