Welcome to Seniors Kitchen.
Get ready for a treat with our lip smacking koyla kheema recipe.
A melt – in – the – mouth, and a flavour-rich dish, smoked kheema, is often made in restaurants and dhabas in the northern parts of India.
The smoky flavour is because of the burning coal used in the recipe. This smoking is done by keeping a live coal over the cooked dish and pouring some oil on the coal and trapping the smoke. The smoke permeates the meat making it immensely flavourful.
INGREDIENTSÂ
- One cup tomato puree
- Cinnamon sticks
- Star anise
- Laung
- Eliachi which is akkha masala
- One cup fresh coriander
- One cup finely chopped onions
- One cup oil
- Two teaspoon ginger garlic paste
- Haldi
- Kashmiri mirchi powder
- Dhania powder
- Jeera powder
METHODÂ
In a hot pan add half cup oil, once the oil is heated add the akkha masala and keep stirring
Once it starts to crackle add one cup chopped onions and one teaspoon green chillies – mix it now.
Add one cup coriander and mix it well now.
Add two spoons of ginger garlic paste.
Now add in the dry masala, garam masala, chilli powder, dhania powder, haldi powder and give it a good mix.
Add one cup tomato puree and stir that well.
Once the oil has left, the masala add in your kheema with salt and mix the keema in the masala let that cook for 5 minutes.
Then add one glass of water and mix it, let that cook for about 5 minutes.
Take off the lid and give it a nice stir and put the lid back on for another 5 minutes.
Repeat the process until all the water has dried up.
Now to smoke the kheema spread the kheema all around the pan put a small katori in the centre and drop a piece of burning coal and one teaspoon of oil and immediately cover it.​ The smoke flavour gets immersed in the kheema
And there you have it smoked kheema served with paav. You can also use the same kheema as a filling for kheema samosas. Watch out for the #kheema_samosa
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