January 08, 2016


Onions - 2-3
Large tomato - 1 or
Curd - 1 cup
Shelled green peas - 1 1/2 cups
Keema - 500 gms
Oil- 2 tbsp
Cinnamon - 2 sticks
Cardamom - 3
Cumin seeds - 1/2 tsp
Ginger garlic paste - 2 tsp
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Bay leaves - 2
Salt to taste
Coriander leaves - small bunch


  • Finely chop onions and tomato if using.
  • Heat oil i pressure cooker, add bay leaves, cinnamon, cardamom and cumin seeds. Allow them to splutter.
  • Add the onions, stir fry them on high flame till golden. Add the ginger garlic paste, tomato or curd, spice powders and fry till the oil separates, stirring all the time.
  • Add the keema and salt, stir well to mix, lower the heat, cover and cook for a few minutes till the mince gives out its juices.. Cook on high flame, stirring till it dries and turns brown.
  • Add water and close the lid. Cook on high flame for 3 whistles and one whistle in low flame.
  • When the pressure goes down, add the green peas and water if necessary, and simmer till the green peas are tender.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0