Thursday, April 24, 2014


Kheema                               500 gms
Onion                                  1 big(finely chopped)
Bay leaf                               1
Green chilies                        2
Turmeric powder                 1/2 tsp
Ginger-garlic paste               1 tsp
Red chilly powder                11/2 tsp
Coriander leaves                   2 tsp
Garam masala powder          1 tsp
Tomatoes                            2(finely chopped)
Salt                                     as needed
Oil                                      11/2 tsp

1)In a pressure cooker heat oil then add the bay leaf . Saute for 1 minute.
Then add the onion let it turn into golden brown. Then add the green chilies and ginger-garlic paste to it, saute until the raw smell leaves.(approx. 3-4 minutes)

2)Add the cleaned keema(minced meat),turmeric  and salt to it. Cook on high flame for 4 minutes stirring in between.

3)Add the chopped tomatoes ,red chilly powder and cook until the tomatoes turn mushy. Add water and then place the cooker lid and cook for 4 whistles.

4) Once the cooker cool down remove the lid and add the garam masala and coriander leaves to it.
If there is extra water in the curry then cook on low flame for 10 minutes or until desired gravy consistency is reached. Turn off.

                     SERVE WITH RICE OR CHAPATHI