Keema

Keema –a family favorite, anytime of the year. Usually peas and/or potatoes are added to add to its wholesomeness. Sometimes it’s good just on its own with a good hot tandoori roti or naan.And the leftovers go into a stuffed parantha…

Keema.On it’s own.

750 grams keema
2 +1 onions sliced
1+1/2 ripe tomato diced
6 cloves garlic minced
1”piece of ginger grated
Dry roast and grind:1/2 teaspoon peppercorns,1”piece of cinnamon,6 cloves,2 big elaichi
Dry roast and coarsely pound: 1 teaspoon cumin and 1 teaspoon whole coriander seeds
½ teaspoon red chili powder
Salt
4 tablespoons oil

Heat oil in a heavy bottom pan. Brown one of the sliced onion-drain from oil-set aside.
Add remaining onion to the same oil and cook till translucent.Add the ginger and garlic.Stir.Add the roasted spice mixtures, red chilli powder and salt. Mix in the mince -breaking it up with the ladle- so that the masalas are well combined with it.Add a little water so that the mince doesn’t scorch and burn. Add the tomatoes and caramelized onions.Cook till mince is done and the moisture from the tomatoes has reduced.Serve hot!