INGREDIENTS:
1.Keema-500 gms
2.Green chillies-7/8
3.Chopped medium sized onions-6/7
4.Oil-7-8 tablespoon or half cup
5.Crushed black pepper powder-1 tablespoon
6.Garam masala powder-3 teaspoon
7.Salt to taste
8.Coriander powder-5 teaspoon
9.Red chilli powder-4 teaspoon
10.Green cardamom powder-1 teaspoon
11.Chopped ginger-1 teaspoon
12.Chopped garlic-3 teaspoon
13.Chopped tomatoes-half cup
14.Turmeric powder-1 teaspoon
15.Chopped fresh coriander leaves-half cup
16.Large onion-1(quartered and layers separated)
METHOD:
First slit 5 green chillies and finely chop the remaining three chillies.Now heat one fourth cup oil in a non stick kadai and add the slit green chillies and chopped onions and saute for 3 minutes.Then add to it the crushed black pepper powder and saute till the onions are well browned.Now add garam masala powder, keema,and salt and saute for 5 minutes. Add to it 3 spoons of coriander powder and three teaspoon of red chilli powder and saute for 10-15 minutes. Add the green cardamom powder and mix well.Now heat four tablespoon if oil in another non stick pan,add to it the chopped ginger,garlic and chopped green chillies and saute till they are browned.Add the tomatoes and salt and saute till they are softtheAdd the turmeric powder and the remaining red chilli powder and saute for a minute. Add to it the remaining coriander powder and saute for 5 minutes. Then pour quarter cup of water into it and two teaspoon of chopped coriander leaves and mix.Then add the quartered layers of onion and saute.Now add to it the cooked keema and mix well. Add one and half cup of water and adjust salt.Cook till all the water is absorbed and the keema is completely cooked.
Now transfer the keema into a serving dish,garnish with coriander leaves and serve hot with hot chapatti...
1.Keema-500 gms
2.Green chillies-7/8
3.Chopped medium sized onions-6/7
4.Oil-7-8 tablespoon or half cup
5.Crushed black pepper powder-1 tablespoon
6.Garam masala powder-3 teaspoon
7.Salt to taste
8.Coriander powder-5 teaspoon
9.Red chilli powder-4 teaspoon
10.Green cardamom powder-1 teaspoon
11.Chopped ginger-1 teaspoon
12.Chopped garlic-3 teaspoon
13.Chopped tomatoes-half cup
14.Turmeric powder-1 teaspoon
15.Chopped fresh coriander leaves-half cup
16.Large onion-1(quartered and layers separated)
METHOD:
First slit 5 green chillies and finely chop the remaining three chillies.Now heat one fourth cup oil in a non stick kadai and add the slit green chillies and chopped onions and saute for 3 minutes.Then add to it the crushed black pepper powder and saute till the onions are well browned.Now add garam masala powder, keema,and salt and saute for 5 minutes. Add to it 3 spoons of coriander powder and three teaspoon of red chilli powder and saute for 10-15 minutes. Add the green cardamom powder and mix well.Now heat four tablespoon if oil in another non stick pan,add to it the chopped ginger,garlic and chopped green chillies and saute till they are browned.Add the tomatoes and salt and saute till they are softtheAdd the turmeric powder and the remaining red chilli powder and saute for a minute. Add to it the remaining coriander powder and saute for 5 minutes. Then pour quarter cup of water into it and two teaspoon of chopped coriander leaves and mix.Then add the quartered layers of onion and saute.Now add to it the cooked keema and mix well. Add one and half cup of water and adjust salt.Cook till all the water is absorbed and the keema is completely cooked.
Now transfer the keema into a serving dish,garnish with coriander leaves and serve hot with hot chapatti...
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