Keema Curry/Keema Masala

Keema Curry/Keema Masala 

Fixings: 

500 grams keema 

1 huge onion, hacked 

2 medium estimated tomatoes, hacked 

1 potato, little 3D squares 

1/2 container green peas 

2 tsp red stew powder 

1 tbsp broiled coriander seeds, ground (1 tsp powder) 

1 tbsp broiled cumin seeds, ground (2 tsp powder) 

1/2 tsp turmeric 

1 tbsp ginger-garlic glue 

1 container/100 grams yogurt, beaten 

3 entire cloves 

2 dark peppercorns 

1 inch cinnamon stick 

1 inlet leaf 

2 green chillies, deseeded and finely hacked 

5 tbsp oil 

Salt to taste 

Strategy: 

1. Heat the oil and include all the entire flavors. Include the onions and broil till gently seared. Mix once in a while to anticipate smoldering. 

2. Include the ginger-garlic glue and the green chillies. Mix for around 5 seconds. Include the tomatoes and sear until totally delicate. 

3. Include the mince meat and all the flavor powders. Season with salt and blend well. 

4. Include the potatoes and mix. Permit to stew for 10 minutes on low fire. 

5. Presently, include the beaten yogurt and the peas. Blend well and permit to cook for around 20 – 30 minutes on low fire. In the event that the potatoes aren't done yet, include a large portion of some water and permit to stew. 

Serve Keema Masala embellished with new coriander leaves and lemon cuts. 

Note: 

Crisply ground flavors are tasty and fragrant, so its value the exertion. 1 tbsp of coriander/cumin seeds would yield approx 2 tbsp powder. 

You can utilize either potatoes or peas or both. I cherish both