A Distinct Recipe for Making Mutton Thokku at Home
Servings Prep Time
2people 15minutes
Cook Time
30minutes
Servings Prep Time
2people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a pressure cooker, mix keema, a tablespoon of ginger-garlic paste, turmeric powder, salt and a couple of glasses of water. Close and cook for about 4 whistles.
  2. In a wok, heat oil and add bay leaf, onion and green chillies. Sauté well until the onion turns golden brown. Add the remaining ginger-garlic paste, sauté until fragrant and then add tomatoes. Sauté until it becomes mushy.
  3. Add the chilli powder, cumin powder, salt and tomato ketchup, and mix well. Once the gravy starts to separate oil, add the cooked keema with stock or water. Increase the heat to high for about 5 minutes and stir occasionally to avoid it from burning. Cook until the gravy thickens.
  4. Garnish with chopped coriander leaves and serve hot with naan or rice.
Recipe Notes

Recipe Tip

You can also use tomato puree or paste instead of ketchup or completely skip it.

Share your version of this recipe

Have you tried Mutton Thokku at home? How do you prefer cooking this dish? To tell us, share your version of the recipe with us.

Frequently Asked Questions

How long can I store mutton keema in the refrigerator?

You can refrigerate cooked keema for up to 3-4 days in an air-tight container.

Can I use shallots instead of onions?

Yes. You can use diced or halved shallots instead of onions.

Print Recipe
A Distinct Recipe for Making Mutton Thokku at Home
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a pressure cooker, mix keema, a tablespoon of ginger-garlic paste, turmeric powder, salt and a couple of glasses of water. Close and cook for about 4 whistles.
  2. In a wok, heat oil and add bay leaf, onion and green chillies. Sauté well until the onion turns golden brown. Add the remaining ginger-garlic paste, sauté until fragrant and then add tomatoes. Sauté until it becomes mushy.
  3. Add the chilli powder, cumin powder, salt and tomato ketchup, and mix well. Once the gravy starts to separate oil, add the cooked keema with stock or water. Increase the heat to high for about 5 minutes and stir occasionally to avoid it from burning. Cook until the gravy thickens.
  4. Garnish with chopped coriander leaves and serve hot with naan or rice.
Recipe Notes

Recipe Tip

You can also use tomato puree or paste instead of ketchup or completely skip it.

Share your version of this recipe

Have you tried Mutton Thokku at home? How do you prefer cooking this dish? To tell us, share your version of the recipe with us.

Frequently Asked Questions

How long can I store mutton keema in the refrigerator?

You can refrigerate cooked keema for up to 3-4 days in an air-tight container.

Can I use shallots instead of onions?

Yes. You can use diced or halved shallots instead of onions.