This traditional dish from the Indian Sub-continent is made with minced meat, green peas and potatoes. Whole spices are added along with onions, ginger, garlic and cooked with peas or potatoes or combination of both. Enjoy it with some rustic bread dunked in this spiced fragrant curry or serve it with plain rice.
Prep : 10 mins, Cooking time : 15mins, Cuisine : Indian
500 gms keema (minced meat)
¼ cup green peas
¼ cup potatoes (diced)
1 big sized onion chopped finely
2 medium sized tomatoes chopped
½” ginger minced
3 garlic cloves minced
2 green chillies chopped finely
¼ tsp fennel seeds
whole spices: 1 black cardamom, 1 cinnamon stick, 1 bay leaf,
½ tsp turmeric powder
½ tsp chilly powder
1 tsp coriander powder
¼ tsp garam masala (homemade/store bought)
3 tbsp curd/yogurt (lightly beaten until smooth)
In a sauce-pot, tip in oil; when it becomes medium hot, add the whole spices. Stir for few seconds.
Add fennel seeds, once sizzles, add onion, ginger, garlic, green chillies. Saute for sometime till onion turns light golden brown.
Now, add turmeric. Tip in green peas and minced meat. Add salt. Cover and cook on medium heat for 10mins. Stir in between to break up the chunks.
Add the tomatoes, masala powders (except garam-masala) and curd. Combine everything together and cook till tomatoes are soft.
At this stage, add the potatoes and 1/2 cup water. Cover and simmer till the potatoes are just done, stirring occasionally, till you get the desired consistency. Do a taste-test and adjust salt.
At the final stage, add garam masala and coriander leaves. Serve.
You can fish out the whole spices in case, you are not accustomed to have them in food.
Do not burn the spices while adding in oil.
For more gravy, increase the quantity of water. Do not make it soupy.
Can add cumin seeds instead of fennel seeds.
Can reduce/skip the amount of chillies.