How to Cook Keema Anda Korma

Keema Anda Korma.

You can cook Keema Anda Korma using 23 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Keema Anda Korma

1. 400 grams of chicken mince / keema.
2. 2-3 of eggs, boiled.
3. 1/2 cup of green peas.
4. 3 tbsp of oil.
5. 2 of bay leaves.
6. 1 of cinnamon stick.
7. 2-3 of cardamoms.
8. 4-5 of cloves.
9. 1 tsp of cumin seeds.
10. 1/2 of mace.
11. 1 of onion, chopped.
12. 2-3 of garlic cloves.
13. 1 of ginger.
14. 1 tbsp of tomato paste / puree of one tomato.
15. to taste of salt.
16. 1 tbsp of roasted coriander powder.
17. 1 tsp of roasted cumin powder.
18. 1 tsp of garam masala powder.
19. 1 tsp of red chilli powder.
20. 1 tbsp of coriander leaves, chopped.
21. 1/2 cup of yoghurt, well beaten.
22. 1 tsp of ghee.
23. 1 tsp of kasuri methi, crushed.

Keema Anda Korma instructions

1. Make slight gashes on the eggs and keep them aside. Make a smooth paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside..
2. Heat oil and stir fry the eggs till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Saute for a few seconds..
3. Now add the onion paste and saute till the moisture evaporates. Add the spice paste and stir fry till the oil separates..
4. Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes..
5. Add 1 & 1/2 cups water, fried eggs and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency..
6. When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread..

Tweet

Subscribe to receive free email updates: