Harepyaz Mirchi ka Keema
Serves 1
Directions
- 1Add ginger-garlic paste, chopped garlic, spring onion, julienned ginger, salt, yellow chilli powder, coriander powder, green chilli, and chopped onion to the keema.
- 2Heat mustard oil in a pan to remove its raw pungency and pour it over the keema mixture.
- 3Mix everything thoroughly and let it rest for 1 hour.
- 4Transfer the keema mixture to a pot, cover, and cook to allow it to steam/stew.
- 5Once the keema is cooked, sauté on low heat until browned.
- 6Finish with squeezed lemon juice.
Ingredients
- 1 kg keema
- 3 spn ginger-garlic paste
- 2 spn garlic, finely chopped
- 200 grm spring onion, finely chopped
- 20 grm ginger, julienned
- salt (optional)
- 2 spn yellow chilli powder
- 4 spn coriander powder
- 12 pcs green chilli
- 300 grm onion, finely chopped
- 200 ml mustard oil
- 2 pcs lemon
Equipment
panpot
Tips
- Heat the mustard oil before adding to the keema to eliminate its raw smell.
- The green chillies can be added without their stems if preferred.
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