Recipe by Shereen Pereira
Ingredients:
1 1/2 kg mince
5-6 tbsp mustard oil
1 tsp cloves
1 tsp peppercorns
1" cinnamon
1-2 star anise
2 bay leaves
2 tomatoes (pureed)
2 onions (finely chopped)
3" ginger (finely chopped)
18-20 cloves garlic (finely chopped)
5-6 green chillies (finely chopped)
2 tbsp coriander powder
1 tbsp kashmiri chilli powder
1 tsp turmeric powder
salt to taste
1 tbsp garam masala powder
1/2 cup kasuri methi
2 potatoes (small cubes)
1 cup green peas
1 cup coriander leaves (chopped)
Steps:
- Wash the mince and drain the excess water.
- In a vessel, he
at mustard oil for 2 minutes. - Add the cloves, cinnamon, peppercorn, star anise and bay leaves. Fry for 1 minute.
- Add the tomato puree and mix well.
- Add chopped ginger, garlic, green chillies and onions. Fry on high flame till onions turn golden brown, stirring continuously.
- Add salt, coriander powder, chili powder and turmeric. Mix well.
- Add 1/4 cup hot water and continue cooking till the oil separates from the masala. Stir occasionally.
- Add mince, reduce the flame and cook covered for 10 minutes.
- When the water starts to dry out, add 1 cup hot water, kasuri methi and garam masala powder. Mix well and cook covered for half an hour, stirring occasionally. Depending on the consistency desired, you can cook covered or leave it open.
- Add the potatoes and peas and cook for 10 minutes till the potatoes are soft.
- Garnish with coriander leaves.
- ENJOY!
