A rich and hearty Mughlai curry featuring tender minced mutton and delicate pieces of liver, slow-cooked in a fragrant blend of whole spices, onions, and tomatoes. This classic dish is perfect with fresh naan or roti.
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
Iron-boosting Keema Kaleji with soft Kulcha – a hearty, perfectly spiced, energy-giving meal!
This mughlai dish is perfect for lunch. With 1002.0799999999999 calories and 43.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
3 Green Cardamom Pods (Slightly crushed)
0.5 tsp Turmeric Powder (For the curry)
1.5 tsp Kashmiri Red Chili Powder (Adjust to spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.25 tsp Salt (For the curry, adjust to taste)
1 cup Hot Water (For the gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 cups Water (For blanching liver)
Instructions
1
Prepare the Liver
Wash the mutton liver pieces thoroughly. In a small pot, bring 2 cups of water to a rolling boil.
Add 0.25 tsp of turmeric powder and 0.5 tsp of salt to the boiling water.
Carefully add the liver pieces and blanch for exactly 2 minutes. This step is crucial to remove the gamey smell and firm up the liver.
Immediately drain the liver using a colander and set it aside. Do not rinse.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onions. Sauté for 10-12 minutes, stirring frequently, until the onions are deeply golden brown and caramelized. This 'bhuno' process is key to the dish's rich flavor.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3
Build the Masala Base
Reduce the heat to low. Add the powdered spices: turmeric, Kashmiri red chili, coriander, and cumin powder. Stir for 30 seconds to toast them without burning.
Add the tomato puree. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
4
Cook the Keema
Add the mutton keema to the pan. Increase the heat to medium-high.
Using your spoon, break up any lumps of mince. Sauté for 8-10 minutes, stirring continuously, until the keema changes color from pink to brown and is well-browned.
The moisture from the keema should evaporate, and it should be well-integrated with the masala.
5
Incorporate Curd, Liver, and Simmer
Reduce the heat to the absolute lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil separates from the masala again.
Gently fold in the blanched liver pieces and the salt. Sauté for 2 minutes, ensuring the liver is coated in the masala.
Pour in 1 cup of hot water. Stir well and bring the curry to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 15-20 minutes, or until the keema is tender and the gravy has reached your desired consistency.
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and stir it in.
Garnish generously with freshly chopped coriander leaves.
Let the Keema Kaleji rest, covered, for 5-10 minutes to allow the flavors to meld.
Serve hot with naan, roti, or steamed basmati rice.
390cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (whisked until smooth)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus extra for greasing)
0.5 cup Warm Water (adjust as needed)
1 tsp Kalonji Seeds (for topping)
2 tbsp Coriander Leaves (finely chopped, for topping)
3 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2
Rest the Dough
Place the covered bowl in a warm, draft-free spot for at least 2 hours.
The dough will rise and become light and airy due to the leavening agents.
3
Shape the Kulchas
After 2 hours, gently punch down the risen dough and knead it for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5
Serve
Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.
