Kheema Curry

Ingredients:

• 3/4 kg minced meat (kheema), washed and drained
• 3 large onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger garlic paste
• few curry leaves
• 4-5 green chillis, slit
• ½ tsp turmeric pwd
• garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)
• salt to taste
• 2 1/2 tbsps oil
• coriander leaves for garnish
• Dry roast for 3-4 mts and make a pwd:
• 1/2 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp poppy seeds
• 3 dry red chillis
• pinch of methi/fenugreek/menthulu seeds
• pinch of saunf/sompu/aniseed (optional)

Method:

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