1/2 kg mutton mince
2 medium sized onions
3t. sps. ginger garlic paste
2tb. sps tomato puree or 3 large tomaoes chopped or grated.
1/2 t sp haldi powder
1/2 t sp chilli powder
1tbsp heaped dhania (coriander) powder
salt to taste
2-3 sticks of cinnamon
5 green cardmoms
1 bay leaf
1 small bowl of peas or 5 small potatoes peeled
2 tb sps veg. oil
- Heat oil in a pan or pressure cooker.
- Add onions and the whole masalas and fry till golden brown.
- Add washed keema and fry for atleast 15 minutes.
- Add ginger garlic paste and fry till the raw smell goes.
- Mix the powder masalas with a tb. sp of water and add to the keema and fry till well blended, taking care not to let it stick. Sprinkle a little water if it sticks and fry till well browned.
- Add tomato puree or chopped tomatoes and fry for a further 5 minutes or till the tomatoes are well cooked.
- Add the peas. If using potatoes, add and fry for 2-3 minutes till they are coated with the masala.
- Add one glass of water and pressure cook till high pressure. Lower the heat and cook for 3-4 minutes.
- Remove from heat and do not open the cooker till its cool.
- Open the cooker ,check if the potatoes are done and dry out extra water.
- Garnish with chopped corriander leaves and serve with hot rotis or parathas.
NOTE: My veg. friends can use the same recipe by replacing mutton mince with soya granules and adjusting the cooking time accordingly.