Keema Masala Dhaba Style |Minced Meat Curry
Ingredients
Tomato Paste:
- Tomatoes 2 big sized, chopped
- Ginger 2 inch piece
- Garlic cloves 3-4
Other ingredients
- Chicken/Mutton Mince 1 kg
- Onions 3 big sized, sliced
- Oil 1/2 cup
- Salt to taste
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- Garam masala 1 tsp
- Coriander powder 3 tsp
- Cumin powder 1 tsp
- Green cardamoms, 4 crushed
- Water 1 cup
- Dried fenugreek 2 tsp
- Fresh coriander leaves, 4-5 tbsp chopped
- Green chilies 4-5, sliced
- Ginger juliennes 2 tbsp
Preparation
- Heat oil in a pot.
- Add the sliced onions and fry till golden in color.
- Pour in the tomato-ginger-garlic paste, mix well and fry on medium heat for around 2-3 mins till oil separates.
- Add salt, red chili powder, turmeric powder, garam masala, coriander powder and cumin powder.
- Stir fry for 1 minute and add minced meat, mix well and sear on high heat for around 2-3 mins.
- Now add the crushed cardamoms and continue to fry the minced meat on high heat for another 10 mins, stirring it continuously. The keema must have got browned and coated well with the spices.
- Now add a cup of water, cover and cook for 15 minutes (chicken mince) or 30 minutes (mutton/beef mince) until the meat is tender.
- Add dried fenugreek, mix well and cook on low for 2 mins.
- Lastly add the ginger juliennes, chopped chillies and coriander leaves. Mix and simmer for another 2 mins.
- Keema Masala Dhaba Style is ready. Serve hot with naan or roti.
Keema Masala Dhaba Style
Ingredients
Tomato Paste:
- Tomatoes 2 big sized chopped
- Ginger 2 inch piece
- Garlic cloves 3-4
Other ingredients
- Chicken/Mutton Mince 1 kg
- Onions 3 big sized sliced
- Oil 1/2 cup
- Salt to taste
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- Garam masala 1 tsp
- Coriander powder 3 tsp
- Cumin powder 1 tsp
- Green cardamoms 4, crushed
- Water 1 cup
- Dried fenugreek 2 tsp
- Fresh coriander leaves 4-5 tbsp, chopped
- Green chilies 4-5 sliced
- Ginger juliennes 2 tbsp
Instructions
- Heat oil in a pot.
- Add the sliced onions and fry till golden in color.
- Pour in the tomato-ginger-garlic paste, mix well and fry on medium heat for around 2-3 mins till oil separates.
- Add salt, red chili powder, turmeric powder, garam masala, coriander powder and cumin powder.
- Stir fry for 1 minute and add minced meat, mix well and sear on high heat for around 2-3 mins.
- Now add the crushed cardamoms and continue to fry the minced meat on high heat for another 10 mins, stirring it continuously. The keema must have got browned and coated well with the spices.
- Now add a cup of water, cover and cook for 15 minutes (chicken mince) or 30 minutes (mutton/beef mince) until the meat is tender.
- Add dried fenugreek, mix well and cook on low for 2 mins.
- Lastly add the ginger juliennes, chopped chillies and coriander leaves. Mix and simmer for another 2 mins.
- Keema Masala Dhaba Style is ready. Serve hot with naan or roti.