Submitted by :Bhavya’s Cuisine

Duration :30

Serve :3-4

Ingrediants :

Kheema / minced meat , washed – 1/2 kg
Onions chopped – 3 big
Green chillies – 3 to 4 (can decrease according to your spicy level)
Salt – as required
Haldi / Turmeric powder – 1/2 tsp
Dhaniya powder / Coriander powder – 1 1/4 tsp
Red chilli powder – 2 to 3 tsp (do not add less than 2 tsp)

Masala paste:
Gasalu / poppy seeds – 1 tsp
Elaichi / cardamom – 2
Lavang / clove – 2
Dalchini / cinnamon – 1 1/2 inch piece
Kaju / Cashew – 2
Badam / Almond – 2

Ginger garlic paste – 1 1/2 tbsp
Curd – 2 tbsp
Water – 2 cups

Method :

  • Firstly, marinate the minced meat along with curd , ginger garlic paste, salt , and turmeric for atleast 2o minutes.
  • Take a pressure pan and add oil (3 tbsp) . On low flame , add onions, green chillies and sauté till golden brown.
  • Add the marinated meat mixture to this . Mix well and allow it to get well cooked i.e.till all the water gets evaporated.
  • To this add dhaniya powder and mix well. On a low flame, allow it to fry well for about 8 to 10 minutes. See that it does not burn..so keep mixing once in a while.
  • Then add red chilli powder (DO NOT fry with red chilli powder ) ,water and the ground masala paste. Mix well , close the lid and pressure cook it for few whistles. Once done, open the lid and see that the curry is not watery. If still water is seen , allow it to boil for some time till the water is evaporated.
  • Switch off the flame and garnish with coriander leaves.
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