Sanjeev Kapoor

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Dahi Ka Kheema  Recipe

Kheema cooked in yoghurt

This recipe is from the book Simply Indian.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Dahi Ka Kheema

Main Ingredients

Mutton mince (keema) , Yogurt




Main Course_Mutton

Level Of Cooking



  • Mutton mince (keema)
    700 grams
  • Yogurt whisked
    1 1/3 cups
  • Oil
    2 tablespoons
  • Green cardamoms
  • Black cardamom
  • Cloves
  • Cinnamon
    1 inch piece
  • Bay leaf
  • Mace
    1 blade
  • Onion finely chopped
    2 medium
  • Ginger paste
    2 teaspoons
  • Garlic paste
    2 teaspoons
  • Red chilli powder
    2 teaspoons
  • Salt
    to taste
  • Fresh coriander leaves chopped
    3 tablespoons
  • Green chillies seeded deep fried
    10 segment sheet


Step 1

Heat the oil in a kadai; add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace. Sauté over medium heat till fragrant. Add the onions and sauté till brown. Add the ginger paste and garlic paste mixed with a quarter cup of water, and sauté for half a minute.

Step 2

Add the chilli powder and salt and sauté for two minutes. Add the keema and sauté till dry. Add the yogurt, bring to a boil, cover and simmer until the keema is cooked.

Step 3

Add half the coriander leaves and deep-fried green chillies. Stir well and transfer to a serving bowl.

Step 4

Garnish with the remaining coriander leaves and deep-fried green chillies. Serve hot with roti.

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