Keema Curry

Keema Curry

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INGREDIENTS

3/4 kg minced meat (kheema), washed and drained
3 large onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger garlic paste
few curry leaves
4-5 green chillis, slit
½ tsp turmeric pwd
garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)
salt to taste
2 1/2 tbsps oil
coriander leaves for garnish
Dry roast for 3-4 mts and make a pwd:
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp poppy seeds
3 dry red chillis
pinch of methi/fenugreek/menthulu seeds
pinch of saunf/sompu/aniseed (optional)

INSTRUCTIONS

• Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.
• Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
• Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
• Garnish with fresh coriander leaves and serve hot.

Source: http://www.sailusfood.com/
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