Cooking time: 30 minutes
Serves: 4-5 persons

Ingredients

• 1/4 cup oil
• 1 lb keema
• 1 large onion (finely cut)
• 2 large tomatoes (chopped)
• 3 medium potatoes
• 1 tsp fresh garlic (chopped)
• 1 tsp ginger paste
• 1 green chili (chopped 1/2 inch cut)
• 1 tsp cumin seeds
• 1 and 1/2 tsp salt
• 1 and 1/2 tsp crushed red chillies
• 1 tsp turmeric powder
• 1 cup boiling water
• 3 tbsp cilantro (roughly chopped)
• 1/4 tsp crushed black pepper

Tip: For best results, use measuring utensils.

Method

1. Take a karahi, add oil and put it on medium heat. Add onions and fry till they are golden. Once golden, add garlic, cumin seeds and keema. Cook for 5 minutes.
2. Add tomatoes, ginger paste, turmeric powder, 1 tsp salt and crushed red chilis. Mix well, cover and let it cook for another 5 minutes on medium heat.
3. During the 5 minutes, peel potatoes and cut them into ‘D’ shaped pieces,  with 1/2 inch thickness each. Put them in a bowl of water and leave aside.
4. Uncover the keema and cook it with a wooden spoon until the oil separates. Reduce the heat to very low and add 1 cup boiling water. Drain the water from the potatoes and add them into the keema. Add the remaining 1/2 tsp salt, mix and cover. Cook on low heat for 15 minutes.
5. After 15 minutes, add cilantro and crushed black pepper. Mix and let it simmer for 5 minutes. Your delicious keema is ready.
6. While serving, add 1 chopped green chili on top as garnishing. Serve with fresh roti or naan. Enjoy!