Manpasand Keema

Manpasand Keema

250 gms mince (meat of your choice)
1 tbsp oil
1/2 tsp whole cumin
2 green cardamom
4-5 cloves
1 cinnamon stick of 1"pc
Salt to taste
1/2 tsp kashmiri red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 medium size onion chopped
1tsp ginger garlic paste
1 big or 2 medium size tomatoes chopped
10-12 curry patta leaves
1 tbsp chopped green chillies (or according to taste)

For the tarka :
1/2 tsp ghee
2-3 whole slitted green chillies
7-8 curry patta leaves
1/2 tsp kashmiri red chilli powder
1 tbsp chopped coriander leaves for garnishing (optional)

Method :
  • Take a kadhai add oil ,warm the oil a little 
  • When the oil becomes warm Add the whole cumin ,green cardamom, cloves and cinnamon stick 
  • Stir fry for few seconds, when you get a nice fragrance 
  • Add the chopped green chillies and stir fry for few seconds 
  • Next add the curry patta leaves and stir fry for few seconds 
  • Now add the chopped onions and stir fry till the onion starts changing colour 
  • When the onion becomes beige brown 
  • Add the chopped tomatoes and stir fry for few minutes 
  • Then add the salt ,chilli, cumin ,coriander and turmeric powder 
  • Mix it in well and stir fry till the masala changes colour and the tomatoes become soft 
  • When the masala becomes ready add the mince and mix it in well so the the masala mixes well with the mince 
  • Saute for few minutes the mince will leave its own liquid ,then add the ginger-garlic paste 
  • Now saute the mince on low flame till the raw smell of the ginger garlic goes.
  • While sautéing can add few tbsp of water ,so that the masala does not catch .
  • Now add 3/4 cup warm water 
  • Mix it in well ,when it starts bubbling ,lower the flame and cover and cook till done .
  • When the mince is cooked ,add the tarka to it .

For the tarka :
  • Take a small pan ,add 1 tsp ghee 
  • Let the ghee warm a little Then add few slitted green chillies 
  • Next add the curry patta leaves 
  • Stir fry for few seconds 
  • Then add the kashmiri red chilli powder 
  • Stir fry for few seconds ,then immediately add to the mince .
  • Done 
  • Can garnish with chopped coriander leaves (optional)
  • NB: if using Lamb, /Beef/Pork after sautéing can pressure cooker it for 10 minutes on low flame after first whistle .
  • Let the pressure cooker open naturally. 
  • Then add tarka. 
  • Done .

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