A quintessential Kashmiri delicacy, this Keema curry features finely minced mutton slow-cooked to perfection. The rich, aromatic gravy is built on a base of golden-brown onions, whole spices, and a unique blend of fennel and dry ginger powder, balanced by the creaminess of yogurt. A truly comforting and flavorful main course.
Prep15 min
Cook50 min
Servings4
Serving size: 1 cup
612cal
25gprotein
15gcarbs
51g
Ingredients
500 g Mutton Keema (minced mutton, preferably with some fat)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Protein-packed, aromatic Kashmiri Keema with fluffy rice and creamy, gut-friendly dahi. Perfectly spiced comfort!
This kashmiri dish is perfect for dinner. With 1037.1599999999999 calories and 38.8g of protein per serving, it's a nutritious choice for your meal plan.
fat
(asafoetida)
2 tsp Kashmiri Red Chilli Powder (for color and mild heat)
1.5 tsp Fennel Powder (saunf powder)
1 tsp Dry Ginger Powder (sonth)
0.5 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
0.5 tsp Garam Masala
1 tbsp Ghee (for finishing)
1 cup Water (hot)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it reaches its smoking point (you'll see the first wisp of smoke), then immediately reduce the heat to medium. This process removes the oil's pungency.
2
Add the whole spices: bay leaf, cinnamon stick, crushed black cardamom, and cloves. Sauté for about 30 seconds until they become fragrant. Then, add the hing and stir for a few seconds.
3
Add the finely chopped onions to the pan. Sauté on medium heat, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for developing the rich base color and flavor of the gravy.
4
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
5
Increase the heat to high and add the mutton keema. Use a spatula to break up any lumps. Sauté for 8-10 minutes, stirring continuously, until the keema changes color from pink to brown and all its moisture has evaporated. The keema should look well-seared.
6
Reduce the heat to medium-low. Add all the powdered spices: Kashmiri red chilli powder, fennel powder, dry ginger powder, turmeric powder, and salt. Mix well and cook for 2 minutes, allowing the spices to toast and release their aroma.
7
Turn the heat to the lowest setting. Add the whisked curd, one tablespoon at a time, stirring constantly to prevent it from curdling. Once all the curd is incorporated, increase the heat to medium and cook for 5-7 minutes, until the oil begins to separate from the masala at the edges of the pan.
8
Pour in 1 cup of hot water and bring the curry to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes. This slow cooking makes the mutton incredibly tender and allows the flavors to meld.
9
Remove the lid, stir in the ghee and garam masala. Cook for another minute. Check for seasoning and adjust salt if needed. Garnish with freshly chopped coriander leaves and serve hot.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
