Keema Curry
Serves 1
Directions
- 1Coarsely grind the fresh coriander leaves, green chillies, and garlic cloves together; do not process into a smooth paste.
- 2Heat oil in a pan and add the sabit garam masala, including the dalchini, hari elaichi, and laung.
- 3Add the thinly sliced onions and sauté until softened.
- 4Mix in the adrak-lehsun paste, salt, lal mirch powder, and dhaniya powder, cooking until fragrant.
- 5Add the keema and cook through.
- 6Stir in the prepared coarse green chilli-garlic-coriander mixture.
- 7Add the water as needed to reach the desired consistency and simmer until the dish is ready.
Ingredients
- 500 g keema (mutton or chicken)
- 4–5 tbsp oil
- 1 small stick dalchini
- 2 whole hari elaichi
- 2–3 whole laung
- 2 medium onion, thinly sliced
- 1 1/2 tbsp adrak-lehsun paste
- to taste salt
- 1–1 1/2 tsp lal mirch powder
- 2 tsp dhaniya powder
- 1/2–3/4 cup water
- 1 packed cup fresh coriander leaves
- 4–6 green chillies
- 6–8 garlic cloves
Tips
- The green chilli-garlic mix should be ground coarsely, not a smooth paste.
- Adjust the quantity of lal mirch powder based on your heat preference.
- Adjust the number of green chillies based on the desired spice level.
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