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.
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.
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.
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.
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.
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.
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!
Side Dish: Sliced onions, Roasted papad
Bread: Tandoori roti, Butter naan, Luchi (Bengali puffed bread)
Rice: Steamed basmati rice, Jeera rice