The great Gulzar Sahab said “In umr se lambi sadkon ko manzil pe pahunchte dekha nehi… Bas daurti phirti reheti hai, humne to theherte dekha nehi…” (these roads, long as ages, never saw them reach destination…they just run, never saw them halt for once)
Probably Gulzar Sahab was talking about Indian Highways. These roads are magical – they never stop, they never sleep, they never rest. These never-ending and never-stopping roads are famous for many reasons and one such is the roadside Dhabas. Just like the roads, these Dhabas too, never rest, never sleep. There is hardly any Indian who has never been to a Dhaba. The Great Indian Dhabas has contributed hugely to the Indian cuisine and are known for their unique style and recipe. Once you have tasted Dhaba food your heart will crave for a second visit and then a third and the chain goes on.
I am a big fan of Dhaba food and whenever I get time I try to recreate Dhaba magic at home. These buttery, spicy, rich and rustic dishes have always inspired me. I have some very tasty dhaba style recipes already on my blog. Click on the above link to know more.
Today’s dish is Dhaba Style Butter Keema Masala and as the name suggest, it is buttery. For this dish I have used mutton keema. You can use chicken keema if you want. But, if you ask me, mutton would be my preference any day. With that said, let’s go directly to the recipe and I sincerely hope you like it.
- 500 gm mutton mince (keema)
- 2 large onion, finely chopped
- 2 green chilli, finely chopped
- 1 small capsicum, finely chopped
- 1 handful mint leaves, finely chopped
- 1 handful coriander leaves, finely chopped + some more for garnishing
- 1 table-spoon ginger paste
- 1 table-spoon garlic paste
- 1 cup fresh tomato puree
- 1/2 cup full fat milk
- 1/2 tea-spoon turmeric powder
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder
- 2 table-spoon cooking oil
- 5 table-spoon salted butter (3 + 2)
- salt, according to taste
- 2 bay leaf
- 1 cinnamon stick (1 inch)
- 4 green cardamom
- 1 black cardamom
- 5 clove
- 1/2 tea-spoon cumin seed
- Take a tawa or an iron wok. Heat oil and 3 table-spoon butter together.
- Temper with all the ingredients mentioned in For Tempering section.
- Add chopped onion and saute until it becomes translucent.
- Add ginger-garlic paste and sauté until the raw smell completely goes off.
- Now, add turmeric powder, cumin powder, coriander powder, red chilli powder and stir for few minutes.
- Add salt at this stage but be careful as we are using salted butter to it. Use salt accordingly.
- Now, add green chilli, capsicum, mint and coriander. Stir until the veggies become little soft.
- Add tomato puree and on medium flame, stir until oil starts separating for the mixture.
- At this stage add the remaining butter and mix well.
- Add keema and mix well. Stir and cook for 5 minutes.
- Add milk and mix again. Cover and cook for 10 minutes on medium flame. Open the lid and check if the keema is well cooked.
- Once the keema is nicely done, stir and cook on high flame until it thickens, moisture evaporates and the melted butter starts separating.
- Turn off the flame, garnish with fresh coriander. Your Dhaba Style Butter Keema Masala is ready to be served now.
Serve this dish hot with pav/roti/paratha/naan. While eating, squeeze a piece of lime to enhance the taste. Enjoy!
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating!