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.
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