Wednesday, 30 January 2013
Kheema or minced mutton- 500 grams
Onion- 2 (cubed)
Ginger garlic paste- 1tbsp
Tomato- 1 (chopped)
Green chillies- 2 (slit)
Green bell pepper or capsicum- 1 (cubed)
Dry fenugreek leaves- 1tbsp
Coriander leaves(chopped) 2tbsp
Red chilli powder- 1/2 tsp
Salt- as per taste
Heat oil in a deep bottomed pan. Season it with green chillies.
Then add the onions and saute for 4-5 minutes on a low flame. Add the ginger garlic paste and cook for 1 minute.
Then add the capsicum and mix it up. Cook for another 2 minutes on a low flame.
After this, put spoonfuls of the kheema into the pan.
Stir it well to mix with the other contents.
Cook on a low flame for 5 minutes.
Pour the tomatoes and sprinkle salt.
Allow it to cook for 3-4 minutes more.
Then add red chilli powder, fenugreek leaves and coriander leaves. Add 1 cup of water.
Mix it up well, cover and cook on a low flame for 5 minutes.
After this add the curd and whip it up with the gravy.
Cover and cook for another 5 minutes. Eat with Hot Rotis, Nann or Paratas!