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    North Indian
    Bengali
    Kabuli Chana
    Intermediate
    For 4 people

    Keema Chola: Minced Mutton with Tender Kabuli Chana


    Keema Chola is a harmonious blend of minced mutton and tender kabuli chana, simmered in a fragrant, well-spiced masala. Mutton keema lends a rich meatiness, while the kabuli chana provides a nutty depth. Onion, ginger and garlic form the flavour base, enhanced by aromatic spices. A final flourish of cream, coriander and green chillies adds a luscious finish to this wholesome one-pot meal. Pair a steaming bowlful with rice or roti for a satiating repast.

    Ingredients

    • Chickpeas (kabuli chana) (soaked overnight)

      1 cup

    • Mutton keema (minced mutton)

      500 g

    • Refined oil

      6 tbsp

    • Onion (ground to paste)

      2 tbsp

    • Ginger paste

      1 tsp

    • Garlic paste

      1 tsp

    • Salt

      1.5 tsp or to taste

    • Sugar

      1 tsp

    • Sunrise Haldi (Turmeric) Powder

      1/2 tsp

    • Sunrise Lal Mirch (Red Chilli) Powder

      1 tsp

    • Sunrise Jeera (Cumin) Powder

      1 tsp

    • Sunrise Dhania (Coriander) Powder

      1 tsp

    • Sunrise Chana Masala

      2 tsp

    • Sunrise Shahi Garam Masala

      1 tsp

    • Sunrise Chaat Masala

      1/4 tsp

    • Water

      1/2 cup

    • Fresh coriander leaves (chopped)

      2 tbsp

    • Fresh cream

      2 tbsp (optional)

    • Green chillies (finely chopped)

      2

    Sunrise tip: For melt-in-the-mouth soft kabuli chana, soak it in plenty of water overnight or for at least 8 hours. This reduces cooking time and ensures even cooking.

     

    Steps

    Step 1: Soak and Cook Kabuli Chana

    Time: 8 hours soaking + 15 minutes cooking

    Rinse kabuli chana and soak in 3 cups water for 8 hours or overnight. Drain, add to a pressure cooker with 2 cups fresh water and 1/4 tsp salt. Pressure cook for 3-4 whistles until soft but intact. Drain and set aside.

     

    Step 2: Cook Mutton Keema

    Time: 30 minutes

    Thoroughly clean the mutton keema. Then heat a non-stick pan and add the washed and drained keema to it. Add a pinch of salt and Sunrise Haldi Powder to the pan and keep cooking on medium flame till the meat releases water. Mix well and keep cooking, stirring constantly till the keema is fully cooked. Cover the pan to speed up the cooking process. Once cooked and all the water evaporates, remove from heat and set aside to use later.

     

    Step 3: Prepare the Masala Base

    Time: 15 minutes

    In the same pan, heat remaining 4 tbsp oil. Add onion paste and sauté until golden. Stir in ginger paste, garlic paste, salt and sugar. Cook until raw smell disappears. Add Sunrise Haldi Powder, Sunrise Lal Mirch Powder, Sunrise Jeera Powder, and Sunrise Dhania Powder. Mix well and sauté for 2 minutes on low heat.

     

    Step 4: Combine Chana, Keema and Spices

    Time: 20 minutes

    Add cooked kabuli chana and mutton keema to the masala. Mix thoroughly, mashing lightly so the dal absorbs the flavours. Pour in 1/2 cup water, cover and simmer for 15 minutes, stirring occasionally. Sprinkle Sunrise Chana Masala, Sunrise Shahi Garam Masala, and a pinch of Sunrise Chaat Masala. Stir well and cook uncovered for 5 more minutes.

     

    Step 5: Garnish and Serve

    Time: 5 minutes

    Remove from heat. Garnish with chopped coriander leaves, a swirl of fresh cream (if using) and finely chopped green chillies. Serve hot with steamed rice, roti, paratha or luchi. The Keema Chola tastes even better the next day!

     

    Goes Best With

    • Side Dish: Sliced onions, Roasted papad

    • Bread: Tandoori roti, Butter naan, Luchi (Bengali puffed bread)

    • Rice: Steamed basmati rice, Jeera rice