How to make Masala Keema

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Here’s how to make Masala Keema:

Ingredients

• ¼ kg keema (minced) mutton or chicken
• 1cup fresh coriander (paste)
• ¼ cup fresh mint leaves (paste)
• 5 to 6 green chillies (paste)
• 2 medium sized onions (chopped fine or ground to paste)
• ¼ cup green peas (optional)
• 1 tbsp garam masala powder
• 1 tsp turmeric powder
• ¼ cup oil
• ¼ cup ghee (vanaspati)
• 1 tbsp kasoori methi
• 1 to 2 bay leaves
• 1 tsp ginger garlic paste
• Salt to taste.

Method

• Wash the keema well. Drain and keep aside.
• Heat ghee and oil in a pan. Add kasoori methi leaves and bay leaves.
• Now add the onions. Fry well till it turns nice and pink.
• Add ginger garlic paste, chilly paste, mint paste, and coriander paste. Fry well.
• Add salt and add the keema. Mix well. Add green peas, turmeric powder and garam masala powder.
• Mix well. Add little water and cover lid and let it cook for about 30 minutes.
• If you are using chicken it gets done in 20 minutes.
• Serve hot with parathas or bread.
• You can season to taste by adding little lime juice.

Photograph: Creative Commons

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