Kheema with Gravy

Well the name should have been Gravy with Kheema as base.
Best had with Nan or Jeera rice. Or well, you can have it with Pao..

This is minched meat cooked in low heat for a lonnng time.

I could have just that with soup spoon, and I wouldn't complain..
I have alsways loves meaty gravy...

And when you over cook canned meat, you usually get a curry with all the meat minched.
Somehow I love it so..

So, I decided to cook this minch meat gravy which was extremely good.

300 gms of minch meat ( Mutton or Beef) is mixed with one large onion roughly chopped,
-half a TSP of turmeric and Chilli powder,
-half Tsp each of Meat masala, Jeera and dhania powder
-with one cup of water is presure cooked.

Cook for about 3-4 whistles and then turn off the fire let cool.

In a Pan or Kadhai, heat 2 TBS oil, and fry one large Onion Finely chopped.
Fry till golden brown, and add 1 TBS of ginger-garlic paste.
Saute for 2-3 minutes and add the contents of the cooker.

Now you may add, Green peas( Half a cup), two tomatoes chopped roughly,
and even potatoes cut in half.

Shimmer in low heat, and when the water dries, keep adding little water and shimmer.
After the poptatoes are, well, fork cooked, if I may use Indira's food jargon,

Add half tsp of pepper powder and half a tsp of Meat Masala.
Add salt to taste and cook for 10 more minutes.

Serve hot....



Tagged :: Kheema+Gravy+Desi