Kheema fry

Kheema with Potatoes and Peas

  

The kheema fry brings a lot of memories to my mind. my mother would make it with masoor dal and rice and the next morning we would have the kheema with rotis for breakfast. as I grew older and and experimental in the kitchen  I would use this as a stuffing for samosa, have also used it to make parathas and up until a few years ago added cooked rice into it and made it into a pulao (trust me tasted great in all the ways) so for me its a pretty versatile kind of dish that can be sort of altered to your taste aswell as your need so to say. if you have no atta and don't want to knead a new batch and have only cooked rice just toss it all together tastes just as great and yet so functional. and not to forget doesn't need a lot of ingredients or time, pretty easy and quick. and not to forget yummy.its not like my mum didn't make kheema any other way but those were these meatballs or kababs and curries, so I have always loved my kheema this way I hope you do to. this dish sort of reminds me of those slightly gloomy afternoons with no rain (if you know what I mean) and you get served this real hot on the plate what more can one want. just a tip that I would like to add you don't need really fine kheema for this recipe so even if it isn't machine ground its fine, but ask the butcher to mince it a little nicely otherwise its more like a mutton dish than kheema.

Ingredients

Kheema (lamb Mince) 250 gms
1 medium onion chopped
1 medium tomato chopped
3-4 potatoes peeled and chopped into small cubes
Green peas fresh or frozen about 1/2 a cup

1 green chili finely sliced

dhaniya/corriander chopped for garnish

1 teaspoon ginger garlic paste

3 peppercorns

3 cloves

1 inch cinnamon bark

red chilli powder 1tsp or to taste

1/2 teaspoon turmeric/haldi

1 tablespoon dhaniya/coriander powder

salt to taste

about 2 tablespoon refined oil

1 teaspoon garam malasa powder optional

Method

Rinse and clean the mince and let it drain.

Chop up the required veg, then heat a kadai add oil and drop in the masala/spices let them splutter for around 5seconds then add the onions and fry until they are translucent. once the onions are fried add the chopped potato toss for a few seconds then add  kheema and ginger garlic paste and some salt and toss well in a minute or two the mince will go pale at this point add the green peas and powder masalas (chili,coriander and turmeric) and fry well for a few seconds and cover with a lid and reduce flame to low. let it simmer for a 3-4 minutes. then lift the lid increase the flame and add tomatoes and 1/2 sliced green chili and toss again, check the over all taste at this point and adjust accordingly, cover and let It fry for another 3-4 minutes. by this time the potatoes and mince should be cooked but if it still needs a little cooking add a tablespoon or maybe 2 of water and cover and let it cook on low flame till done. once everything cooked lift the lid put on high flame and fry the kheema well and garnish with chopped dhaniya and remaining 1/2 green chili and garam masala powder if you feel you need the kick. serve hot with rotis.