Bangalore Muslim Kheema

Kheema curry can be made in so many different styles. Growing up in Rajasthan, I had either tried the Kheema made at home by my Mom, which was a must for picnics and Road trips. My mom would made Kheema with Aaloo and Kheema with matar. There were never Kheema made with multiple vegetables together. I heard my mother also mention that my grandmother enjoyed adding cauliflower to Kheema, which I don’t remember trying it and honestly could’t get myself to making it since Mr. Parveez isn’t a cauliflower fan.

And then came Kheema curry that we would eat in Puraani Dilli, Jama Masjid area for breakfast when we went to Delhi and one of my other favorite was Mumbai Kheema Paav. I will be posting that recipe soon along with the recipe of the Paav. Both of those were my absolute favorite and I would look forward to them. Hot Tandoori Roti in Delhi as an early morning breakfast with Kheema, Nahari or Paaye makes anyoone’s morning special. Mumbai Kheema Paav on the other hand has Tomato base and mostly made of Chicken.

But this recipe is completely different from all of them. This recipe comes from Mr. Parveez’s family and its a recipe that most Bangalore Muslims make for Kheema. The recipe comes from Mr. Parveez’s Mom to us and we proudly call it “Ammi wala Kheema”. So, basically its chopped onions cooked with some whole spices in oil/ghee, with Ginger garlic paste, Goat Kheema, spices and tomato. Along with all these, there are a ton of veggies that make their way to this Kheema, potatoes, Beans, Fenugreek leaves and Dill leaves. This Kheema recipe is great for Breakfast, but tastes great even for Lunch and Dinner.

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Bangalore Muslim Kheema

Minced goat cooked with beans and vegetables

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

10 minutes

Cook Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Mutton [minced] Kheema
• 2-3 tbsp olive oil
• 1/2 tsp Cumin seeds
• 1/4 tsp Fennel seeds
• 1 No. Cinnamon stick small to medium size
• 4-5 No. Green chilies chopped
• 1 cup Onions chopped
• 2 tbsp Ginger garlic paste
• Salt
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Fennel powder
• 1 tsp Dry red chili flakes
• 3 - 4 No. Potatoes medium size, cut to cubes
• 2 No. Tomatoes Medium size, make a puree
• 1 cup Fresh Methi Leaves cleaned, washed and chopped
• 1/4 cup Dill leaves cleaned, washed and chopped
• 1/2 cup Yogurt

Cuisine Indian, Mughlai, Pakistani Prep Time 10 minutes Cook Time 40 minutes Servings people MetricUS Imperial Ingredients 1 Lb Mutton [minced] Kheema 2-3 tbsp olive oil 1/2 tsp Cumin seeds 1/4 tsp Fennel seeds 1 No. Cinnamon stick small to medium size 4-5 No. Green chilies chopped 1 cup Onions chopped 2 tbsp Ginger garlic paste Salt 1 tsp Red chili powder 1 tsp Coriander powder 1/4 tsp Turmeric Powder 1/2 tsp Fennel powder 1 tsp Dry red chili flakes 3 - 4 No. Potatoes medium size, cut to cubes 2 No. Tomatoes Medium size, make a puree 1 cup Fresh Methi Leaves cleaned, washed and chopped 1/4 cup Dill leaves cleaned, washed and chopped 1/2 cup Yogurt

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Instructions

1. This makes an awesome breakfast dish.

   
2. Serve with boiled eggs and Parantha or phulkas.

   
3. Add Olive oil to a pan. Add cumin seeds, fennel seeds, cinnamon stick and green chilies to it. Let them splutter.

   
4. Add the chopped onions and cook till they are transparent and light brown in color.

   
5. Add Ginger Garlic paste and saute till the raw smell goes away.

   
6. Add 1/4 cup of water if you feel it looks a little too dry. Add fennel powder, turmeric powder, coriander powder and Red chili powder. Saute till the oil separates, should take around 5 minutes.

   
7. Add the kheema and mix well.

   
8. Add the Potato cubes and red beans.

   
9. Cover and cook for 10 minutes till the potatoes are little soft.

   
10. Add the Tomato puree and let everything mix and come to a boil.

    
11. Add Fenugreek and Dill leaves. Mix well and cook for 5-7 minutes.

    
12. Add the Red chili flakes.

    
13. Add the Yogurt and mix well.

    
14. Cook till the Kheema is little dry. This Kheema recipe does not have any gravy.

    
15. Serve with Hot Roti, Parantha, Naan or Tandoori Roti.