Recipe of Ultimate [Farmhouse Recipe] Keema Curry without Water

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, [farmhouse recipe] keema curry without water. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

[Farmhouse Recipe] Keema Curry without Water is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. [Farmhouse Recipe] Keema Curry without Water is something that I have loved my entire life.

Keema recipe - Learn how to make mutton keema curry with video and step by step photos. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to prepare various dishes like curry, keema matar, keema paratha, keema samosa and kheema pav. Finely chop the tomatoes and onions using a blender. A delicious quick and easy Keema recipe.

To get started with this recipe, we must first prepare a few ingredients. You can cook [farmhouse recipe] keema curry without water using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Keema Curry without Water:

1. Get 400 grams Ground chicken
2. Take 2 Onions
3. Prepare 1 Carrot
4. Make ready 1 Apple
5. Take 1 can Canned tomatoes
6. Make ready 1 box Japanese curry roux
7. Get 2 clove Garlic
8. Make ready 2 tbsp Vegetable oil
9. Get 1 Green peas (boiled)

Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma. Often served with pitta breads, pilau rice or homemade bombay potatoes, which are easy to make yourself. For a complete one pot recipe, add. Keema curry tastes as good as keema paratha and keema balls.

Instructions to make [Farmhouse Recipe] Keema Curry without Water:

1. [Preparation] Chop the onions, carrot, and apple into pieces, and blend into a paste in a food processor.
2. It will look like this.
3. Dice the canned tomatoes to 1 cm.
4. Mince the garlic, and chop the curry roux.
5. Add vegetable oil and garlic into a pot, and stir-fry over medium heat. When fragrant, add ground meat, and continue stir-frying until the meat becomes crumbly.
6. Add Step 2 vegetable paste, cover with a lid, then simmer for 20 minutes over low heat. Stir it around occasionally so it won't burn.
7. Then, add the chopped curry roux and tomatoes. When the mixture has thickened, it's done.
8. Sprinkle green peas on top and enjoy.

For a complete one pot recipe, add. Keema curry tastes as good as keema paratha and keema balls. I have also added very few methi/fenugreek leaves into the recipe and it is totally optional but I suggest few leaves to be added to get a very yummy flavor from those fresh leaves. Do check out the delicious and a wonderful side dish. This Chicken Keema Curry is the best chicken keema recipe you'll ever make.

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