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01 October 2015,11:36 by
V.Chitralekha

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KHEEMA CURRY

Serves :
5

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent.
  • Add the ginger garlic paste and saute further for another 3 minutes.
  • Add the minced meat and turmeric and cook on high without lid for 4-5 minutes. Stir in between.
  • Add the ground masala and salt and combine well.
  • Add the chopped tomatoes and cook for 3 minutes 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 minutes, remove lid, add garam masala and coriander leaves. Again cook on low flame for 8-10 minutes or till you get the desired gravy consistency.
  • Garnish with fresh coriander leaves and serve hot with rotis or rice.

INGREDIENTS

  • 750 grams minced meat (kheema), washed and drained
  • 3 large onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tablespoon ginger garlic paste
  • Few curry leaves
  • 4-5 green chillis, slit
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • Salt to taste
  • 2 ½ tablespoonIDHAYAM sesame oil
  • Coriander leaves for garnish
  • Dry roast for 3-4 mts and make a pwd:
  • ½ tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon poppy seeds
  • 3 dry red chillis
  • Pinch of methi
  • Pinch of aniseed

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