CHICKPEA WITH MUTTON KEEMA

AFTER MANY DAYS IM BRINGING U ALL A NON VEG DISH WHICH IS LITTLE TOUGH TO MAKE BT IS SUPER TASTY TO HAVE.. U CAN PAIR IT WITH PARANTHA, PURI, NAAN OR WITH SIMPLE CHAPATI ALSO...

LETS BEGIN....!!!!!!!!!!!!!1

INGRIDIENTS;

CHICKPEA - 250GM

MUTTON KEEMA- 300GM

ONION- 3 MEDIUM SIZE

GARLIC CLOVES- 10-15

GINGER 2 INCHES

TURMERUC POWDER- 1 TSPN

GARAM MASALA(FULL)- CARDOMOM, ELAICHI, CHOTI ELAICHI

POWDERED GARAM MASALA

JEERA POWDER- 1 TBSP

DHANIA POWDER-1 TBSP

SUKHA LAL MIRCH - 2-3

TEJ PATTA- 2

RED CHILLI POWDER- 1 TBSP

TOMATO- 3 BIG

HING- 1/2 TSPN

SUGAR- 1 TSPN

TOMATO SAUCE- 1/4TH CUP

SALT- AS PER TASTE

GREEN CHILLI- AS PER REQUIREMENT

WHITE OIL/VEGETABLE OIL- AS PER REQUIREMENT

METHOD-

1. SOAK CHICKPEA OVERNIGHT OR SOAK IT IN BOILED WATER FOR 4 TO 5 HOURS TO RISE UP. THEN BOIL CHICKPEA WITH A MUSLIN CLOTH WRAPPEED UP WITH TEA LEAVES WHICH WILL GIVE COLOUR TO THE CHICKPEAS AND LATER ON IT WILL TURN MORE GOOD. KEEP WATER AND CHICKPEA SEPARATE.

2. BOIL MUTTON KEEMA BY ADDING LITTLE SALT, TURMERIC IN IT AND AS SAME QUANTITY THAT OF THE MUTTON KEEMA.

3.TAKE A GRINDING JAR AND ADD ONION ,TOMATO,GREEN CHILLI, GINGER, GARLIC AND MAKE A A SMOOTH PASTE OF IT AND TAKE IT OUT IN A BOWL.

4. NOW TAKE A PAN OR A KADHAI AND ADD WHITE OIL IN IT. WHEN IT GETS HEATED UP LOWER THE FLAME AND ADD GARAM MASALA IN IT. REMEMBER TO SIM THE FLAME OR ELSE GARAM MASALA WILL SPLUTTER AND IT MAY HARM YOU.

4. NOW ADD ALREADY MADE MASALA WITH ONION AND OTHER INGRIDIENTS AND COOK IT TILL IT CHANGES COLOUR.

5. THEN ADD JEERA POWDER, DHANI POWDER, TURMERIC POWDER, RED CHILLI POWDER, HING AND COOK TILL IT STARTS LEAVING OIL FROM SIDES. IT MEANS THAT THE MASALA IS COOKED PROPERLY.

6. NOW ADD MUTTON KEEMA IN IT AND MIX IT PROPERLY AND COOK ON LOW FLAME TILL IT STARTS LEAVING OIL FROM SIDES. IT MEANS THAT MUTTON IS PROPERLY COOKED....

7 WHEN KEEMA IS COOKED PROPERLY ADD CHICKPEA INTO IT AND START MIXING AND COOK ON LOW FLAME. MIX IT AT REGULAR INTERVALS. AFTER ABOUT 5- 10 MIN OF COOKING THIS ADD TOMATO SAUCE,SALT AND COOK FOR 1 MIN ON HIGH FLAME.

8. NOW LOWER DOWN THE FLAME AND ADD BOILED WATER WHICH WE KEPT SEPARATE FROM CHICKPEA. YOU WILL NOTICE THAT IT IS BLACK IN COLOUR DUE TO THE PRESENCE OF TEA LEAVES WHICH WE ADDED PREVIOUSLY.

9. KEEP THE FLAME ON HIGH AND BRING IT TO BOIL.WHEN IT COMES TO BOIL SIM THE FLAME AND COVER IT WITH A LID AND AT REGULAR INTERVALS MIX IT AND SEE IF CHICKPEA AND MUTTON IS BOILED PROPERLY OR NOT.

10. AFTER BRINGING THIS TO THE CONSISTENCY YOU WANT ADD POWDERED GARAM MASALA POWDER AND COOK FOR MIN ON HIGH FLAME AND THEN SWITCH OFF THE GAS AND GIVE IT STANDING TIME OF 5 MIN BEFORE SERVING IT.

#cooking