Dum Murgh Keema Baingan Recipe
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Diced eggplant and chicken mince cooked with assorted masalas, mixed pickle and tamarind paste.
- Total Cook Time1 hr 05 mins
- Prep Time 20 mins
- Cook Time 45 mins
- Recipe Servings4
- Medium
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.