Keema Parwal
It is a spicy semi-dry preparation of parwal cooked with mutton mince.
Recipe by BITHICA DAS of SHARJAH, UAE, AE
Instead of stuffing the keema in the parwals, as we do in potoler dorma, I tried out this way. It came out very well. Have it with naan/chapatti. For veg. version, you can use soya granules, mushrooms or rice.
Ingredients
non vegetarian
2 servings
- 10 parwals, chopped into roundels
- 250 gms. mutton mince
- 3 tbsp. mustard oil
- 2 bay leaves
- 1 tsp. whole garam masala (cardamoms, cinnamon and cloves)
- 2 onions, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste/1/2 cup tomato puree
- 1/2 tsp. turmeric powder
- 1 tsp. red chilli powder
- 1 tsp. garam masala powder
- 1 tsp. coriander-cummin powder
- salt to taste
- 1 tsp. ghee
- 1 tsp. coriander leaves, chopped
Directions
- Heat 1 tbsp. oil and fry the chopped parwals till light brown. Keep aside.
- Heat remaining oil and temper with bay leaves and whole garam masala.
- Add the onion and saute till brown. Add the ginger-garlic paste, coriander-cummin powder, tomato paste, turmeric powder, chilli powder and garam masala powder mixed with little water.
- Fry till oil seperates from the sides of the pan.
- Add the mince and salt to taste and continue to fry till dry. Add the fried parwals, and 2 cups of water.
- Cook, covered on a low flame till the parwal is soft and the gravy is thick. When done add ghee and serve, garnished with coriander leaves.