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
- 400 grams of chicken mince / keema.
- 2-3 of eggs, boiled.
- 1/2 cup of green peas.
- 3 tbsp of oil.
- 2 of bay leaves.
- 1 of cinnamon stick.
- 2-3 of cardamoms.
- 4-5 of cloves.
- 1 tsp of cumin seeds.
- 1/2 of mace.
- 1 of onion, chopped.
- 2-3 of garlic cloves.
- 1 of ginger.
- 1 tbsp of tomato paste / puree of one tomato.
- to taste of salt.
- 1 tbsp of roasted coriander powder.
- 1 tsp of roasted cumin powder.
- 1 tsp of garam masala powder.
- 1 tsp of red chilli powder.
- 1 tbsp of coriander leaves, chopped.
- 1/2 cup of yoghurt, well beaten.
- 1 tsp of ghee.
- 1 tsp of kasuri methi, crushed.
Keema Anda Korma instructions
- 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..
- 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..
- Now add the onion paste and saute till the moisture evaporates. Add the spice paste and stir fry till the oil separates..
- 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..
- 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..
- When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread..
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