Mutton Keema Bhindi Masala
Zaykedar aur Lajawab! Is dish mein mutton keema ko khade garam masalon aur adrak-lahsun ke saath bhuna gaya hai, jise fried bhindi ke saath mila kar ek behtareen texture diya gaya hai. Haldi, mirch aur Kashmiri Lal mirch ka rang ise aur bhi dilkash banata hai.
Ingredients (Jo Aapne Use Kiye):
Mutton Keema: Main base.
Bhindi: Choti cut karke fried.
Masale: Haldi, Dhaniya powder, Lal mirch, aur Kashmiri mirch.
Khade Masale: Sabut garam masala aur Namak.
Aromatics: Pyaj (sliced), Adrak-Lahsun ka paste.
Cooking Oil.
Banane ka Tareeka (Recipe):
Bhindi Fry: Sabse pehle bhindi ko chota kaat kar tel mein fry karke alag nikaal lein.
Tadka: Usi tel mein khada garam masala aur pyaj daal kar sunehra hone tak bhoone.
Masala Mixing: Ab adrak-lahsun ka paste, haldi, mirch, dhaniya powder aur Kashmiri mirch mila kar acche se pakaein.
Keema Cooking: Isme mutton keema aur namak daal kar tab tak bhune jab tak keema gal na jaye aur tel alag na ho jaye.
Final Touch: Jab masala aur keema taiyar ho jaye, tab pehle se fried bhindi ko milayein aur halki aanch par dum dekar garma-garam serve karein.Kashmiri Mirch: Behtareen rang ke liye.
Lal aur Pili Mirch: ÂŊ-ÂŊ chammach (balance teekhapane aur swad ke liye).
Note: Pili mirch keema ke zayke ko aur ubhaar deti hai. Isse masala zyada heavy nahi lagta aur taste unique aata hai.
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