Kheema Curry

Prep and Cooking Time: 40-45 mins

Serves: 4-5 persons

Ingredients

½ kg Kheema (minced meat)

1 large Onion, finely chopped

2 or 3 Green Chillies

1 medium sized Tomato

1 tbsp Chopped Coriander

2 tbsp Cooking oil

¼ tsp Turmeric pwd

1 ½ tsp Red Chilli pwd

½ tsp Ginger Garlic Paste

½ tsp Garam Masala pwd

Salt to taste

Method

• Heat oil in a pressure cooker and add the finely chopped onions and chillies then sauté the contents and leave it until the onions turn transparent.
• Add turmeric pwd, ginger garlic paste and sauté for another 2 mins.
• Then add the washed kheema and mix it well and leave it for a while until all the kheema water evaporates this eliminates the raw odor from the kheema.
  
• Add Red Chilli pwd , Garam Masala and Tomatoes and sauté the mixture.
  
• Add 1/2 cup water then pressure cook over high heat until the cooker whistles, then lower the flame and allow it to cook for 10mins. Turn off the heat.
• Kheema Curry is supposed to be semi dry, so cook it without the lid for another few mins until all the remaining water evaporates.
• Garnish with coriander leaves and serve the hot kheema curry with Rice, Roti or Puri. Not to mention puri and kheema has always been a favourite of many Hyderabadis.