Dum Murgh Keema Baingan Recipe

 
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Dum Murgh Keema Baingan
  • Chef: Akhtar Rehman, Team Pakistan
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Diced eggplant and chicken mince cooked with assorted masalas, mixed pickle and tamarind paste.

Ingredients of Dum Murgh Keema Baingan

  • 2 onions, sliced
  • 1 cup desi ghee
  • 1 Tbsp ginger paste
  • 1 Tbsp garlic paste
  • 1 Tbsp red chilli, crushed
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp carom seeds
  • 1/and a half tsp turmeric powder
  • 1 1/2 Tbsp salt, or to taste
  • 6 tomatoes, chopped
  • 500 g chicken thigh mince
  • 6-8 eggplants (kashmiri baingan)
  • 2 Tbsp mixed vegetable pickle
  • 1 Tbsp tamarind paste
  • For Garnishing:
  • 1 bunch green coriander, chopped
  • 1 Tbsp ginger, julienne
  • 6 green chillies
  • 1/2 bunch mint leaves

How to Make Dum Murgh Keema Baingan

  • 1.Saute sliced onion in desi ghee. Add ginger paste and garlic paste. Add all spices.
  • 2.Add tomato, after the ingredients are tender and spices are cooked. Add chicken mince.
  • 3.Fry the diced eggplant.
  • 4.Then add mixed pickle.
  • 5.Add tamarind paste. Cook until tender.
  • 6.Garnish with chopped coriander, julienne ginger and green chilli.
  • 7.Serve with jeera rice.

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