Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
250 gm minced meat (mutton keema); 1 big-sized potato cut into small cube pieces; 2 medium-sized onions chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 small-sized tomato roughly chopped; 4-5 green chilies cut into half (lengthwise); ½ tsp ghee (clarified butter).

  • 2 bay leaves
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp chilli powder
  • ½ tsp kashmiri red chilli powder
  • 1 tsp turmeric powder
  • ½ tsp sugar
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.

  1. Take the minced meat in a medium-sized strainer and wash it thoroughly. Drain out the water completely.
  2. Marinate the minced meat with ½ tsp turmeric powder, ½ tsp chilli powder and ½ tsp salt. Set aside.
  3. Heat oil in a pan.fry ter potato pieces till they change to golden brown. Take them out of the pan and keep aside.
  4. Temper the same oil with 2 bay leaves, 1 inch cinnamon stick and 2 green cardamoms.
  5. When an aroma of the spices come out, fry the onions with ½ tsp salt and ½ tsp sugar. [on medium heat].
  6. Add ginger paste and garlic paste. Fry for 3 minutes.
  7. Add the chopped tomato pieces and fry until they become soft.
  8. Add salt, turmeric powder, cumin powder, coriander powder and kashmiri red chili powder one by one and fry for 3-4 minutes.
  9. Now add the minced meat and mix well.
  10. Fry for 10 minutes or until the meat gets dark in color.
  11. Add the fried potato pieces along with green chillies and mix well. Cook in medium flame for another 5 minutes.
  12. Now add 2 cups of warm water and put a lid on it. Allow it to cook in medium flame for 5 minutes.
  13. Open the lid, adjust salt and sugar.
  14. Add ghee (clarified butter) and bengali garam masala powder (cinnamon, cardamom and clove). Give it a final stir.
  15. Turn off the heat and serve with roti (chapati)/paratha/luchi (puri).
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