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Chicken Kheema (Mince)

 

Chop Onions, Tomatoes and Potato into fine pieces. Keep aside.

Take Ginger, Garlic 75% of the corriander bunch ( leaves) and Green chili together in a Grinder and make paste. Keep aside.

Heat Oil in Pan.

Add Mustard seeds. Add Turmeric Powder. Stir

Add Onions and fry till transluscent. Then add Tomatoes. Stir for 5 mins.

Add the paste from the Grinder once the tomatoes start giving out water. Stir well fro 2-3 mins.

Add all spices and Stir for another 2 mins.

Add Potato (chopped), Peas and Chicken Mince (kheema) together and stir.

Add Salt and Lime juice in the mixture. Stir.

Add 1 cup water, cover with a lid and cook for 25 mins or 3 whistles if pressure cooked.

Remove lid and garnish with remainig 25% corriander (fine leaves)

Decorate with cucumber slices and serve hot with Bread or with rice.

 

Tip of the Day: Use Fresh Ginger and Garlic for any Non-Veg Dish, it gives a strong aroma and seeps deeper in the meat killing “raw meat” smell.

 

Uttpal K

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