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.