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Main Course

Keema Curry

Rich, fragrant, and full-bodied — this potato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

250 g Meat washed and drained — minced
2 nos Tomato
2 nos Onion — chopped
1/2 cup Potatoes — cut into small pieces
2 nos Green chillies — cut into thin rounds
4 tbsp Coconut — grated
Curry leaves, a few
2 tbsp Ghee
1/4 cup Coriander leaves
1/2 tsp Cummin seeds (Jeerakam)
1 tbsp Chilly powder
1/2 tsp Turmeric powder
Ginger one inch piece
4 Cloves Garlic
1 nos Onion
1/2 tsp Pepper powder
1/2 tsp Garam masala

Preparation

Step 1
Grind the grated coconut in a mixer to a fine paste and set aside.
Step 2
Next, grind the items to be ground: cumin seeds, chilly powder, turmeric powder, ginger, garlic, onion, pepper powder and garam masala to a fine paste.
Step 3
Meanwhile boil the whole tomatoes in sufficient water for some time in medium heat. Remove the outer skin and blend in a liquidizer.
Step 4
Get a flat bottomed pan and pour ghee. Heat the ghee and add chopped onions, green chillies and curry leaves. cook for sometime until the onions become golden in color.
Step 5
Add the ground masala mixture and keep sauting until oil accumulates on top.
Step 6
Add minced meat and fry for sometime until it becomes dry.
Step 7
Add tomato puree, salt and one cup of hot water. Allow to boil and then Put the lid on and cook in low heat until the gravy acquires a thick consistency and meat is done.
Step 8
Stir in chopped coriander leaves and add the ground coconut. Simmer for a few minutes and remove from fire.
Step 9
Tips: 1)Use only raw minced meat.
Step 10
You can cook green peas and add to the keema curry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Keema Curry

Rich, fragrant, and full-bodied — this potato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

250 g Meat washed and drained — minced
2 nos Tomato
2 nos Onion — chopped
1/2 cup Potatoes — cut into small pieces
2 nos Green chillies — cut into thin rounds
4 tbsp Coconut — grated
Curry leaves, a few
2 tbsp Ghee
1/4 cup Coriander leaves
1/2 tsp Cummin seeds (Jeerakam)
1 tbsp Chilly powder
1/2 tsp Turmeric powder
Ginger one inch piece
4 Cloves Garlic
1 nos Onion
1/2 tsp Pepper powder
1/2 tsp Garam masala

Preparation

Step 1
Grind the grated coconut in a mixer to a fine paste and set aside.
Step 2
Next, grind the items to be ground: cumin seeds, chilly powder, turmeric powder, ginger, garlic, onion, pepper powder and garam masala to a fine paste.
Step 3
Meanwhile boil the whole tomatoes in sufficient water for some time in medium heat. Remove the outer skin and blend in a liquidizer.
Step 4
Get a flat bottomed pan and pour ghee. Heat the ghee and add chopped onions, green chillies and curry leaves. cook for sometime until the onions become golden in color.
Step 5
Add the ground masala mixture and keep sauting until oil accumulates on top.
Step 6
Add minced meat and fry for sometime until it becomes dry.
Step 7
Add tomato puree, salt and one cup of hot water. Allow to boil and then Put the lid on and cook in low heat until the gravy acquires a thick consistency and meat is done.
Step 8
Stir in chopped coriander leaves and add the ground coconut. Simmer for a few minutes and remove from fire.
Step 9
Tips: 1)Use only raw minced meat.
Step 10
You can cook green peas and add to the keema curry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.