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.
