Cooked this dish just like that during a pantry cleaning spree. Basically I had around 300 gms of keema and some mutton liver in my fridge. Since keema as well as liver are two of the items my family loves, cooking them separately would not be sufficient for all the hungry souls and hence I had to cook them together. Also, the vegetable tray had some leftover veggies looking at me. Combined all of them and made Sobji Keema Kaleji. It tastes awesome and everybody has asked for a second helping.
For an elaborate Aloo keema kaleji recipe, please visit the link here.
Ingredients for Sobji Keema Kaleji
- Mutton Keema – 300 gm
- Mutton Liver – 250 gm
- Veggies like Carrot, Cauliflower, Potato and small onion – a bowl, cut into bite size pieces
- Bayleaf and whole garam masala – as required
- Onion – 1, big, chopped
- Ginger Garlic paste – 2 tsp
- Tomato – 2, chopped
- Salt and Turmeric – as required
- Red chili powder – 1 tsp
- Kashmiri chili powder – 1 tsp
- Mustard oil – 2 tbsp
- White oil – 2 tbsp
- Ghee – 1 tsp
- Milk – 1/2 cup
- Curd – 2 tbsp
How to make Sobji Keema Kaleji
Soak the mutton liver in milk for 30 minutes. Then pressure cook the keema and liver for 2 whistles. Keep aside. Heat white oil in a pan and fry the vegetables for 4 minutes. Keep aside.
Heat mustard oil, remaining white oil and ghee in a pan. Then temper it with bayleaf and whole garam masala.
Add chopped onion, ginger garlic paste and chopped tomato. Fry till the masala is mashed.
Now add salt, turmeric, chili powder and kashmiri chili powder. With a sprinkle of water fry them really well.
Once the oil starts coming out of the masala, add the curd and mix well. Fry again till oil separates.
Now is the time to add the boiled keema and kaleji. Mix and cook for 5 minutes.
Transfer back the sautéed veggies into the pan. Mix well and cook with the lid for 10 minutes.
When everything is mixed and cooked thoroughly, adjust the seasoning.
I had added one chopped capsicum at the end.
Remove from heat and serve hot with Roti or Paratha.