A Simple Keema Curry The success of a good keema curry lies, not in the masalas used but in patience and slow bhuno-ing. I also believe theres no point in making keema curry without adequate oil and masala. So while I dont make keema very often, on the rare occasions that I do, I go for the kill. Keema - 200 gm Slice 2 medium onions fine Dice 2 medium potatoes, lightly saute and keep aside Finely chop two medium tomatoes Heat generous oil -- I must have used 5 tbsp of white oil and 1 generous tbsp of ghee Fry the onions nice and golden and crisp Add haldi and chilli powder to taste, two heaped tsp ginger paste, 2 level tsp garlic paste mixed in a little water Fry the masala a little till water has reduced Add the keema and 3-4 tsps of Roopaks Kashmiri masala or any other meat masala of your choice and salt Add the chopped tomatoes Fry on slow fire till all moisture evaporated and oil has been released. Add the potatoes Keep frying till it starts sticking to bottom. Give it a few furious quick turns and then add some warm water covering the keema Add some finely chopped fresh coriander, stems, root et al. If you are using peas, add them. When keema nice and done and gravy thick with oil floating on top, add a tsp of Shahi garam masala and less than a quarter tsp of clove powder. Mix well, add some green chillies and take off fire.
Posted on: Fri, 02 May 2014 02:33:01 +0000
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