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Preparation time : 5 mins
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Cooking time : 25 mins
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Serves : 2
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Ingredients : ( 1 cup = 240 ml )
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Dill leaves / Sauki bhajji / Dil patte - 3 cups
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Mutton keema - 1/4 cup
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Oil - 3 tsp
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Onion - 2 chopped
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Ginger garlic paste - 1 tsp
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Tomato - 2 chopped
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Chilli pwd - 2 tsp
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Coriander pwd - 1 tsp
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Turmeric pwd - 1/2 tsp
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Salt - to taste
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Potato - 1 cubed
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Coconut paste - 3/4 cup
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Method :
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1. Clean, wash, drain and roughly chop the dill leaves.
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2. Heat a pressure cooker add oil and onions saute till it turns
pink.
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3. Then add ginger garlic paste fry for a minute.
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4. Now add keema and cook for 2-4 mins and add tomatoes cook
till the its mushy.
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5. Add chilli pwd, coriander pwd, turmeric pwd and salt mix
well and cook for 5 mins.
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6. Now add dill leaves, some water and potatoes mix well and cook for
3 whistles.
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7. Wait till the pressure is released. Open and add coconut
paste mix well and cook for 5 mins.
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8. Serve hot with chapati or rice.
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| Wash and clean the keema |
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| Clean, wash, drain and roughly chop the dill leaves |
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| Heat a pressure cooker add oil and onion |
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| Saute onion till it turns soft and pink |
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| Add ginger garlic paste fry for a minute |
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| Add keema |
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| Cook for 2 -4 mins |
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| Add tomatoes |
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| Mix well and cook till its mushy |
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| Add chilli powder, coriander powder, turmeric powder and salt |
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| Mix well and cook for 5 mins |
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| Add dill leaves |
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| Mix well |
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| Pour some water |
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| Add potatoes |
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| Mix well. Cover and cook for 3 whistles |
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| Open once the pressure is released |
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| Add coconut paste |
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| Mix well |
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| Cook for 5 mins |
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| Serve hot with chapati or rice |
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