Saturday, July 24, 2010

Keema Curry


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I made this Beef Keema Curry to have with Palappam and everybody just loved it. My amma used to make this long back and I was thinking of making this for a long time and finally I got some keema and made it bringing nostalgic childhood memories.
You can add peas to this curry {Keema Mattar), but I prefer it this way. Once I made the keema curry I was busy hovering over it and clicking and finally I got some impressive shots and I hope my photography skills are improving.
 
HOW I MADE IT.

Ingredients:
Beef Keema: ½ kg.
Onions: 2.
Tomato: 1.
Green Chillies: 2.
Ginger garlic paste: 1 1/2 tsp.
Vinegar: 1 tsp.
Curry leaves.
Salt.

MASALA:
Kashmiri chilly powder: 2 tsp.
Coriander powder: 3 tsp.
Turmeric powder: A pinch.
Garam Masala: 1 tsp.
Roasted and powdered fennel seeds: ½ tsp.
Pepper powder: ½ tsp.

METHOD:
Wash and clean keema and put it in a strainer and keep aside.
In a cooker pour oil when it is heated put in sliced onions, green chillies, salt, curry leaves and fry till it is light brown. Add the ginger garlic paste and fry till the raw smell goes.
Add the masala and stir well for a minute.
Add chopped tomatoes and a little water so as to incorporate it and stir well till oil comes on top.
Put in the keema and vinegar and mix well for about 5 minutes.
Add enough water and close the pressure cooker and after the first whistle let it simmer for 20 minutes. (Generally it takes anything about 15 to 20 minutes for the beef to cook in a pressure cooker).
Add curry leaves generously and serve hot.

Note: Can add little more pepper powder before serving.

2 comments:

  1. luved it.You are doing a great job by testing and compiling all easy to make recipes.It is very useful for novice like me.grat job.May god bless you and ur family :)

    ReplyDelete

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