Ingredients

• 3/4 kg - kheema (minced meat)
• 1 kg - potatoes
• 100 g - butter
• 1 - big tomato (thinly sliced for garnishing)
• 3-4 cubes - grated cheese (for garnishing)
• 3 - green chillies (finely chopped)
• 3 - medium-sized onions (finely chopped)
• 1 tsp - ginger-garlic paste
• 1/4 tsp - turmeric powder
• 2 tsp - coriander powder
• 1 tsp - cumin seed powder
• 3/4 tsp - garam masala powder
• 1.5 tsp - red chilli powder
• 1 tsp - butter (for greasing the baking dish)
• a handful of boiled macaroni (for garnishing)
• 4-5 tbsp - oil
• pepper to taste
• salt to taste
• For the White Sauce:
• 1 tbsp - butter
• 1 tbsp - flour
• cup - milk
• 1 cube - cheese (grated)
• salt and pepper to taste

How to Make Baked Keema Potato Delight

• Clean and wash the kheema.
• Heat oil in a kadai or a heavy bottomed vessel.
• Add ginger- garlic paste and green chillies and saute for a few minutes.
• Add finely chopped onions and fry them on a low flame till they turn pink .
• Add the kheema, turmeric powder and salt.
• Cover with a lid having some water on it and cook on a low flame .
• Let the kheema cook in its own water.
• If you feel the water has dried, you can add a little water and continue cooking. Mix at regular intervals.
• After the kheema is almost done, add coriander powder, cumin seed powder, garam masala powder and red chillie powder.
• Saute for 8 to 10 minutes on a low flame till completely done.
• The cooked kheema should be fairly dry .Keep aside to cool completely.
• Boil the potatoes and mash them when still hot.
• Add butter, salt and pepper to the mashed potatoes and mix well.
• For the White Sauce:
• Lightly heat butter in a sauce pan, add flour and saute on a low flame till golden in colour.
• Remove from gas and add milk, stirring continuously with another hand to avoid lumps.
• Add grated cheese and cook on a medium flame till the sauce is of pouring consistency.
• Remove from fire, add salt and pepper.
• To Arrange in the Baking Dish:
• Grease the baking dish with a tsp of butter on all sides.
• Arrange half of the mashed potatoes at the bottom of the dish.
• Evenly spread out the kheema on the potatoes.
• Cover the kheema with the remaining mashed potatoes.
• Pour the white sauce on it.
• Garnish with boiled macaroni and thin tomato rings.
• Evenly grate cheese on it.
• Bake at 180 to 200 degree C for 30 minutes.
• Serve hot with garlic bread.