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A classic North Indian curry featuring spiced minced meat and sweet green peas, simmered in a rich onion-tomato gravy. It's a hearty and flavorful dish, perfect with hot rotis or pav.
For 4 servings
Temper Whole Spices
Build the Masala Base
Cook the Spices and Tomatoes
Brown the Mince (Bhunao)
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A classic North Indian curry featuring spiced minced meat and sweet green peas, simmered in a rich onion-tomato gravy. It's a hearty and flavorful dish, perfect with hot rotis or pav.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 529.34 calories per serving with 35.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Add 1 medium potato, peeled and diced, along with the green peas. You may need to add a little extra water and simmer for a few more minutes until the potatoes are tender.
Substitute mutton mince with chicken mince for a leaner option. The cooking time will be slightly shorter; simmer for about 10-12 minutes in Step 5.
For a vegetarian version, replace the mutton mince with 1.5 cups of soaked soya granules. Sauté the granules well in Step 4 until they are browned and have absorbed the masala flavors.
For a street-food style twist, add 1-2 beaten eggs to the simmering curry in the last 2-3 minutes and scramble them into the keema until just cooked.
Mutton mince is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish is a good source of heme iron from the red meat, which is more easily absorbed by the body than non-heme iron. Iron is crucial for preventing anemia and maintaining energy levels.
The recipe uses a blend of Indian spices like turmeric, ginger, and cloves, which are known for their natural anti-inflammatory and antioxidant properties, contributing to overall wellness.
One serving of Keema Mutter (approximately 1 cup or 295g) contains around 500-550 calories. The exact count depends on the fat content of the mince and the amount of ghee or oil used.
Keema Mutter can be part of a healthy diet. It is an excellent source of protein and iron from the mutton. To make it healthier, use lean mince, control the amount of oil, and serve it with whole-wheat roti and a side of fresh salad.
Yes, absolutely. You can substitute mutton with chicken or turkey mince for a leaner version. The cooking process remains the same, but the simmering time might be slightly shorter, around 10-15 minutes.
Yes, a pressure cooker is great for this dish. Follow the recipe until Step 4 (browning the mince). Then, add the peas and water, secure the lid, and pressure cook on medium heat for 2-3 whistles (about 10 minutes). Let the pressure release naturally before opening and finishing with garam masala and coriander.
Keema Mutter is very versatile. It pairs wonderfully with Indian breads like roti, naan, or paratha. It is also famously served with soft bread rolls (pav) as 'Keema Pav'. You can also serve it with steamed basmati rice or jeera rice.
If your gravy is too watery, simply remove the lid and simmer the curry on medium-high heat for a few more minutes. The excess water will evaporate, and the gravy will thicken.