Friday, February 10, 2012


  1. 1/2kg keema
  2. 10 dry apricots
  3. 1tbsp raw papaya paste
  4. 1onion chopped
  5. 1tbsp ginger garlic paste
  6. 1tsp coriander powder
  7. 1tsp cumin powder
  8. 1tsp sonf powder
  9. 1 1/2 tsp red chilli powder
  10. 1/2tsp garam masala powder
  11. 2 chopped green chillies
  12. coriander leaves for garnishing
  13. 1/2 cup oil or 1/4 cup oil and 1/4 cup butter
  14. 1/2 cup hung curd
  • soak apricots, chop them roughly.
  • marinate keema with papaya paste for two hours.
  • in 1/2 cup hung yogurt add ginger garlic paste,all dry spices,salt and marinated keema mix well.
  • heat oil in a pan put chopped onion and saute' it, add keema stir well so no lumps remain.cover and cook on medium heat.
  • when keema is half done add chopped apricots.
  • cook until keema is cooked and oil separates.
  • add chopped chillies and coriander leaves.
  • serve with paratha.
TIP  always first heat the pan then put oil.if you are using oil and butter add oil first then put butter.
To store green chillies ,remove the stem, then store them in steel or plastic container which is lined with paper towel or napkin, put the container in the refrigerator.

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