Kheema Masala

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1.5 kg - keema (minced meat)
  • 4 medium sized onions (finely chopped)
  • 3 to 4 - green chillies (finely chopped)
  • 4 - medium sized tomatoes (finely chopped)
  • 1.5 tsp - ginger & garlic paste
  • 1 tsp - cumin seeds
  • 4 to 5 - green cardamoms (peeled)
  • 1 black -cardamom (peeled)
  • 2 tbsp - curds
  • 4 -cloves
  • 1 stick - cinnamon
  • 2 - bay leaves
  • 2 tsp - red chilli powder
  • 2.5 tsp - coriander powder
  • 1.5 tsp - turmeric powder
  • sufficient water to cook the keema
  • handful of coriander leaves (finely chopped)
  • 6 tbsp - oil
  • salt to taste

How to Make Kheema Masala

  • Clean and wash the keema well.
  • Lightly heat oil in a heavy bottom vessel.
  • Add the onions, green chillies, cumin seeds, cloves, cardamoms, cinnamon and bay leaves.
  • Saute the onions on a low flame till they turn golden.
  • Add the washed keema, salt and mix well.
  • Cover the vessel with a lid with some water on it.
  • Cook on a low flame, mixing at regular intervals.
  • Once the water from the kheema dries add the tomatoes.
  • Continue cooking till the tomatoes are soft.
  • Add red chilli powder, coriander powder and turmeric powder .
  • Mix well.
  • Saute on a low flame till oil separates.
  • Add sufficient water and continue cooking on a low flame till the keema is tender.
  • Add coriander leaves and simmer for five minutes.
  • Serve hot with pav and onion rings.

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