Kadhai Keema
Serves 4
Directions
- 1Heat oil in a kadhai over medium heat.
- 2Add chopped garlic and julienned ginger to the oil.
- 3Sauté the garlic and ginger on low flame for 4-5 minutes to infuse the oil with flavor.
- 4Add the roughly chopped dried red chilies.
- 5Add the keema, salt, and coriander powder. Increase to high heat and sauté until the meat begins to release moisture.
- 6Add the onions and tomatoes. Continue to sauté on high heat.
- 7Pour in 1/2 glass of water and cover the kadhai with a lid. Let it cook for 30 minutes, checking periodically.
- 8Add the green chilies and continue to cook on low flame for another 5 minutes with the lid on.
- 9Turn off the gas and garnish with fresh coriander.
Ingredients
- 100 g oil
- 2 head garlic, roughly chopped
- 1 inch ginger, julienned
- 4-5 dried red chili, roughly chopped
- 1/2 kg keema
- 1 tbsp salt
- 2 tbsp coriander powder
- 4 onion, roughly chopped
- 3 tomato, roughly chopped
- 1/2 glass water
- 3-4 green chili, chopped
- to taste garnish fresh coriander, chopped
Equipment
kadhaislotted spoonspatulalid
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