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| Keema Masala |
The winter bug has finally stung Calcutta.The last weekend was thick and overcast with cold winds which made it even worse.Riding motorcycle required thick layered jackets and leather gloves to keep the fingers from freezing.The chill has set off some mouth watering menus for us.And with the Christmas knocking on the anvil(this recipe was prepared on 21st December), the year end festive mood was upbeat.The wife made a chocolate cake(this was her first!) and I prepared the Keema Masala.I had originally set off to have the Keema Masala with Paranthas(trust me, Keema curry and Parathas gel extremely well) but we finally had it with Jeera Rice.
The ingredients are the usual ones but I added some drops of Ghee and Meat Masala(I used Everest Meat Masala) at the end. I usually avoid using packaged masalas but the meat masala worked pretty well in my case.
Here is the ingredients and procedure in some level of detail:
Serves:2
Preparation Time: 20 mins.
Cooking Time:40-45 mins.
Ingredients:
- Keema(Minced Meat): 150 gms.
- Tomato:One medium(50 gms).Cut into small slices.
- Coriander Leaves: 3 tbsp
- Onion: 100 gms.Sliced.
- Ginger:A half inch slice.Crushed.
- Garlic:3-4 cloves.Crushed.
- Ghee Chilli: 2.Cut into small pieces.
- Vegetable Oil: 2 tbsp
- Melted Ghee : 1 tbsp.To be added at the end.
- Salt: To taste.
Powdered Spices:
- Turmeric Powder: 1 tsp.
- Coriander Powder:1 tsp
- Cumin Powder:1 tsp
- Meat Masala: 1.5 tsp.To be added at the end.
Procedure:
- With the flame of the gas set to medium, heat the vegetable oil in a kadai.
- when the oil is hot, add the crushed ginger and garlic, which will soon begin to release the aroma.After which add the sliced onion.
- Stir the onion slices till they turn brown. This should take around 4-5 mins.
- Add the Keema at this point of time.Spread the tomato and green chilli slices too.
- Stir till the the “raw”-ness of the tomato disappears.
- Sprinkle the turmeric powder, coriander powder,cumin powder and some salt to taste over the mixture.
- Increase the heat to high and stir the keema briskly for 10-12 mins. This should ensure that the mixture tastes uniform.
- Add a cup of warm water to the keema curry and cover it with a lid.Reduce the heat to low.
- Let the keema cook for a further 20 mins.Check every 7-8 mins to ensure that the mixture does not stick to the bottom of the kadai.Add some amount of water if required.
- Check the level of salt after the above 20 mins are over. Add more if required.
- Sprinkle the meat masala powder and melted ghee and stir for a couple of more minutes.
Serve with Paranthas.
