Punjabi Dhaba Style Keema Recipe

This delicious side dish recipe is sure to win your family's heart as it is easy to make, tasty, flavourful and health.

RUBY PATHAK
19 ratings.
Punjabi Dhaba Style Keema Recipe

We all turn crazy while choosing which dish to order or prepare from Punjabi Cuisine, to serve with naan or tandoori roti. Well here is one simple dhaba style minced mutton preparation perfect for a quick meal. The surprising fact is, that all the ingredients are available in your kitchen so you don't need to rush to your nearest dhaba or restaurant. This delicious side dish recipe is sure to win your family's heart as it is easy to make, tasty, flavourful and health. 

Serve Punjabi Dhaba Style Keema along with Whole Wheat Lachha Paratha and Burani Raita for weekday meal.

If you like this recipe, you can also try other Mutton recipes such as

  1. Bengali Kosha Mangsho Recipe
  2. Mutton Matar Keema Recipe
  3. Sukha Mutton Vindaloo Recipe

Cuisine: Punjabi
Course: Dinner
Diet: Non Vegeterian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

2 Servings

Ingredients

  • 200 grams Mutton , minced
  • 6 cloves Garlic
  • 2 teaspoon Ginger , paste
  • 2 cups Onion , chopped
  • 4 Tablespoons Tomato Ketchup
  • 1 teaspoon Chaat Masala Powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1/2 cup Water
  • 2 Tablespoon Fresh cream
  • 2 Green Chillies , chopped
  • 4 teaspoon Mustard oil
  • 2 Dry red chillies
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 sprig Mint Leaves (Pudina) , for garnish (chopped)
  • 3 sprig Coriander leaves (Dhania) , for garnish (chopped)
  • Salt , to taste

Directions for Punjabi Dhaba Style Keema Recipe

  1. To begin making the Serve Punjabi Dhaba Style Keema recipe, firstly heat some mustard oil in a heavy bottomed pan. 

  2. Add dry red chillies, garlic, ginger and onions. Cook for about 3 to 5 minutes till the onion becomes soft and translucent.

  3. Add chaat masala, garam masala powder, turmeric powder, kashmiri red chilli powder, tomato sauce and finally mutton keema. Mix it properly and cook for another 5 minutes.

  4. Continuously stir fry to avoid burning and add some water now. Cook till the oil leaves the gravy and meat is fully cooked in low heat. Place the prepared keema on serving bowl and garnish it with cream, chopped mint, coriander leaves and green chillies.

  5. Serve Punjabi Dhaba Style Keema along with Whole Wheat Lachha Paratha and Burani Raita for weekday meal.

RUBY PATHAK

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Last Modified On Thursday, 17 August 2017 17:51

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