Serves 1
Directions
- 1Brown off one large onion in some oil.
- 2Add some fresh crushed garlic and ginger.
- 3Give it a mix.
- 4Add 630 grams of keema.
- 5Cook off your keema on a high flame before adding in all of your spices.
- 6Cook your spices off on a medium flame for a few minutes.
- 7Add your ripe tomatoes.
- 8Take your time with the tomatoes to make sure they completely melt down; you can put the lid on top or add a little bit of water to help.
- 9Add one cup of your peas, preferably petite ones.
- 10Add salt to taste and then cover for five minutes.
- 11Add two medium chopped potatoes and half a cup of water.
- 12Cook this on a medium flame with the lid on top.
- 13Once your potatoes are soft, add some green chilies (bird's eye and bullet chilies).
- 14Garnish with some fresh coriander and enjoy.
Ingredients
- 1 large onion
- oil
- fresh crushed garlic
- ginger
- 630 grams keema
- spices
- ripe tomatoes
- water
- 1 cup peas
- salt
- 2 medium chopped potatoes
- 0.5 cup water
- green chilies (bird's eye and bullet chilies)
- fresh coriander
Equipment
panlid
Tips
- Use petite peas.
- Take your time with the tomatoes to make sure they completely melt down.
- You can add a little bit of water to help the tomatoes melt down.
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