We had a guest for lunch today. He is extremely fond of kheema curry that I prepare and had requested for it. This kheema curry that I am featuring today is a standard one but what makes a huge difference in flavor is the home ground masala powder that goes into its making. It amazes me how a simple combination of basic, on-hand spices can yield such delectable results. Perfect blend of flavor and spice! And any left overs makes a great filling for a kheema sandwich.
3/4 kg minced meat (kheema), washed and drained
3 large onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger garlic paste
few curry leaves
4-5 green chillis, slit
Â½ tsp turmeric pwd
garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)
salt to taste
2 1/2 tbsps oil
coriander leaves for garnish
Dry roast for 3-4 mts and make a pwd:
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp poppy seeds
3 dry red chillis
pinch of methi/fenugreek/menthulu seeds
pinch of saunf/sompu/aniseed (optional)
Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.
Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.