This traditional mouth watering dish derives its name from its main ingredient. It is a perfect accompaniment with chapathis, rotis, parathas and naan. It is also used as a filling to make delicious kheema samosa. It is very easy to prepare and does not consume much time. 


200 gms Minced meat (kheema)( This is directly available in the market, if not take 200 gms of boneless mutton pieces and grind it coarsely)
1 big onion chopped
1 tbsp garlic paste
1 tbsp ginger paste
2 tomatoes pureed
1 cardamom
1 cinnamon
¼ tsp lemon juice
1 tbsp oil
1 tsp chilli powder
½ tsp Salt
Coriander and mint leaves
½ cup water


In a pressure cooker, heat oil then add cardamom, cinnamon and the chopped onions. Saute till they are golden in colour. Then add garlic paste, ginger paste and cook for sometime. Then add tomato paste, red chilli powder, salt and minced meat. Mix well and cook for some time. Finally add water, coriander and mint leaves. Mix well and close the lid. Cook for 10 minutes. Then transfer to a pan and add lemon juice and water if necessary and bring the gravy to a boil. Cook in a low flame for 5 minutes. When it reaches the desired consistency, switch off the gas. Serve hot.

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