Keema Kachnar is a rich and aromatic dish perfect for Eid celebrations. Tender minced meat is cooked with fragrant spices and blended with delicate kachnar buds, adding a unique floral touch. The combination of bold flavors and soft textures makes it a hearty and satisfying dish, best enjoyed with naan or rice. A perfect addition to your Eid feast, bringing warmth and tradition to the table.
Ingredient :
-Mutton / Beef Mince 500 grams ( Keema )
-Kachnar 300 Grams
-Dahi 1/2 cup ( Yogurt )
-Adrak , Lehsun Paste 1/2 tbsp ( Ginger , garlic paste)
-Namak 1 tsp or to taste ( Salt )
-Lal Mirch powder 1 tsp or to taste ( Red Chili Powder )
-Haldi Powder 1/2 tsp ( Turmeric Powder )
-Dhania Powder 1 tsp ( Coriander Powder )
-Zeera Powder 1/2 tsp ( Cumin Seeds Powder )
-Cooking Oil 1/2 cup
-Bari Elaichi 3 ( Black cardamom )
-Laung 4 -5 ( Cloves )
-Sabut Zeera 1 tsp (Cumin Seeds )
-Sabut Kali Mirch 1 tsp ( Black pepper )
-Pyaz 1 cup ( onion ) sliced
-Adrak , lehsun paste 1 tbsp ( Ginger , garlic )
-Hari Mirch chopped 1 tbsp ( Green Chilies )
-Podina 2 -3 tbsp ( Mint Leaves ) Chopped
-Tamatar 1/2 cup ( Tomato ) Chopped
-Pani 1 + 1/2 cup ( Water ) as required
-Hara Dhania 1/4 cup ( Fresh coriander ) chopped
-Hari Mirch 3 -4 ( Green Chilies )
-Garam Masala 1 tsp
-Lemon slice 3 -4
-Ginger julienne Cut as required ( Adrak )
Direction For Cooking :
-Take a bowl add keema , yogurt , ginger , garlic paste , salt , turmeric powder , red chili powder , coriander powder, cumin powder mix it well and marinate for 30 mins.
-Take a wok add cooking oil add black pepper , cumin seeds , cloves , black cardamom cook it for a min.
-Add onion cook until translucent then add ginger , garlic paste cook for a min.
-Add marinated keema cook it for 6 -8 mins then add kachnar and cook for 4 -5 mins more until all water dries.
-Add chopped green chilies , chopped mint leaves , and tomato mix it well and cook for 3 -4 mins more.
-Add water as required mix it well cover & cook for 10 -15 mins until keema is fully done.
-Add garam masala , chopped fresh coriander , sliced green chilies and lemon slice mix well , cover and steam cook for 2 -3 mins on low flame.
-Garnish with julienne cut ginger fresh coriander chopped.
-serve with roti or naan.
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