Oct 14, 2022

Keema do Pyaza

by Simrun Chopra

Keema do Pyaza
Ingredients

Method

Dry roast the coriander and cumin seeds till the coriander seeds change to a nice beige colour
Remove and keep aside, when it cools down transfer to a mortar pestal and pound it coarsely and keep aside.
In the same pan add the oil
When the oil is warm add the green and black cardamom, cinnamon stick ,cloves and whole red chilli.
After few seconds Add the mince and roast it till it starts changing colour
Then add the grated ginger garlic and saute till the raw smell goes
Next add the turmeric powder and the pounded coriander cumin seeds
Saute on low flame for 5-7 minutes ,can add few tbsp of water if it starts catching at the bottom
Now add the chopped tomato and saute till it becomes soft
To this add the yougart and saute for few minutes
If cooking chicken mince can continue in the kadhai
For lamb /pork/beef can transfer the mince to a pressure cooker and cook for 10 minutes on low flame after the first whistle
Add 1/2 cup water to it
Let the cooker open naturally.
Then transfer the mince to the kadhai
Saute for few minutes
Now add the thick onion slices
Mix it in
To this now add the chopped green chillies
Mix it in
Now cover and cook for few minutes so that the onion becomes a little translucent
Lastly remove the cover and add the chopped coriander leaves and the chopped mint leaves
Check for salt add if required
Mix everything in well and saute for few minutes .
Done .