Mutton Keema With Whole Wheat Parathas Recipe

About this recipe

A rich and hearty Mughlai-style mutton keema paired with soft whole wheat parathas, perfect for an energy-packed dinner.

Ingredients

• 250g Green Chilli
• Pcs Epi Yogurt Mango
• 200 g Nandus Mutton Mince
• 500 ml Water
• - Onion
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 100g Garam Masala
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt
• 500 Gms Buckwheat Flour
• 500 g Tomato - Hybrid

Instructions

1. Step 1: Heat oil in a deep pan. Add chopped onions and sauté until golden brown.
2. Step 2: Add ginger-garlic paste and chopped green chilies to the pan. Cook for 2 minutes until fragrant.
3. Step 3: Add chopped tomatoes, turmeric powder, coriander powder, and cumin powder. Stir well and cook until the tomatoes break down into a thick paste.
4. Step 4: Add mutton keema and mix thoroughly. Cook on medium heat for 10 minutes, stirring occasionally.
5. Step 5: Add whisked yogurt and salt to the keema. Stir well and let it simmer for another 10 minutes until the keema is cooked through.
6. Step 6: Sprinkle garam masala on top, mix, and turn off the heat. Cover the pan and let the flavors infuse for 5 minutes.
7. Step 7: For parathas, mix whole wheat flour and a pinch of salt in a bowl. Gradually add water to make a soft, pliable dough.
8. Step 8: Divide the dough into small balls and roll them out into flat circles. Air-fry them at 200°C for 3-4 minutes per side until cooked and slightly golden.
9. Step 9: Serve the hot mutton keema with the air-fried parathas.