Khumb badam ka keema


Mushrooms finely chopped – 4 cups

Almonds blanched and peeled -3/4 cup

Oil – 2 tablespoon

Shahi Jeera (caraway seeds) -1/2 teaspoon

Onion chopped – 1/3 cup

Garlic chopped -1 tablespoon

Green chilly chopped – 2 teaspoon

Turmeric -1/2 teaspoon

Red chilli powder -1/2 teaspoon

Coriander powder – 1 tablespoon

Ginger chopped – 2 teaspoon

Tomato chopped – 1/3 cup

Green coriander chopped – 2 tablespoon

Salt – 1 teaspoon


Heat a pan and add oil. Sprinkle shahi jeera and once it crackles add chopped onions, sauté for 2 minutes and add chopped garlic.

Cook for another 3 minutes. Then, add turmeric, red chilli and coriander powder and give a quick stir and immediately add chopped mushrooms and turn on the flame. Saute till moisture reduces considerably.

Now, add the blanched almonds, tomatoes and ginger and sauté for another 3 minutes. Check for salt. Sprinkle with chopped coriander and remove from fire. Serve hot.