keema

• Heat vegetable oil
• Add 2 bay leaves
• 2 cloves
• Add onion finely Chopped
• Wait for onion to turn golden.
• Add Ginger grated. Keep on stirring
• Add Ginger when brown
• Take out bay leaves and laung
• .5 tsp Haldi, .5 tsp red chilli, .5 tsp salt, quarter tsp garam masala
• 2 big spoons tomato puree or 4 Roma tomatoes
• Add peas boiled
• Wash and add keema
• Stir well and then shift to cooker
• Heat on high in cooker till boil, then close the cooker lid.
• Add 1 small glass water.
• Let it cook on low for 20 min, then let it cook under the pressure.
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1 hour to deliciousness

• First heat oil, 
• Add jeera, 
• Add some garlic, 

• Add onion, make sure oil is sufficient, wait for onion to turn pink, 
• Add 2 finely chopped roma tomatoes.

• Add mysterious compound as above. 
• Add green chillies 
• Add garlic and ginger
• Add 2 TSP salt, 
• 1 TSP dheghi mirch, 

• 1.5 TSP haldi
• 3 spoons dahi,
• 1 TSP dhaniya powder
• 1 TSP mutton masala. 
• Add mutton 2.5 pounds, 
• 1 spoon desi ghee. 

• Stir for 5 minutes. 
• Put cover and let it cook on 6 for 10 minutes ,
• Put gas on medium(4) for 15 more minutes.
•  .5  TSP mutton masala, dhaniya, .5 glass water, 

• Wait for 1 boil.
• Done

Thanks - Abhishant!