Thursday, April 8, 2010

Keema With Aloo & Beans



1lb Keema
1 Cup Beans (Chopped into medium size)
1 Cup Potato Cubes(Peeled)
1 Big Onion
1 BigTomato
4 Green Chillies(Big)
3 Tbsp Ginger garlic paste
6 Cashewnuts
4 Tbsp Finely Chopped Cup Cilantro
4 Tbsp Chopped Mint
2 Cinnamon Stick
4 Cloves
1 Bay Leaf
1/2 Tsp garam masala powder
2 Tbsp Corriander Powder
1 1/2 Tsp Red chilli powder
1/2 Tsp Turmeric Powder
Salt to taste
5 Tbsp Oil



                                                           Frying keema and veggies

Chop tomato into cubes. Mix Keema, Mint, Tomato, Ginger garlic paste, turmeric powder and Half of the

Garam masala,corrinader,red Chilli powders together by adding 1 1/2 cup of water. Cook Keema mixture upto 4 whistles and let it cool.

Heat oil in a pan and add cinnamon, cloves,bay leaf, and saute. Add green chilli, cashews and fry for 3 mins then add chopped onions, and fry till onions get softtened.

Add vegetables and fry till they get cooked.

Add remaining garam masala,corrinader powder and red chilli powder then sautee for 3 mins.

Transfer keema mixture into pan and mix well with onions and veggies.

Add salt, cilantro and mix well. Keep frying the  curry by constantly mixing on medium high flame for about 15 to 20 mins till curry changes to brown  color.

Adjust salt and adjust spiciness according to your taste.

Serve with rice or roti.

  • You can add green peas and carrot also.
  • Add water while cooking the keema mixture in cooker.
  • Keep frying the curry on medium high flame till it turns into brown color.