Keema - Kaleji

FUSION COOKING -----  KEEMA - KALEJI

This spicy aromatic dish is very famous & very common across India..Used to love it more in my childhood when Mom used to cook it with all her 'Spices of Love'... My husband relishes it like anything and can even have extra chapatis with it... So, I thought to change his after office mood... :) :)

INGREDIENTS -

1. Keema (Minced Meat) - 300gms (washed)
2. Meat Liver  - 500 gms. (washed)
3. Ginger - 1/2 tsp (Too much of ginger in food will make it bitter)
4. Garlic - 10 Cloves
5. Onion - 2 Big
6. Tomato - 2 (I generally prefer fresh tomatoes in my food, you may also add puree instead of fresh tomatoes)
7. Bay Leaves - 2 small broken into 4
8. Black Pepper - 4-5 (Many of us don't like black Pepper seeds so jus' grind it)
9. Cardamon Powder - 1/2 small tsp
10. Cinnamon Powder - 1/2 small tsp
11. Nut Meg Powder - 2 small pinches
12. Mace Powder - 1 small crushed
13. Haldi Powder - 1/2 small tsp
14. Red Chilli Powder - 1small tsp (I use Deghi Mirch for just coloring )
15. Cumin Powder - 1 big tsp
16. Coriander Powder - 1 big tsp
17. Green Chillies - 4 Big dark green (Skip it if you are using red chilli powder) (Green Chillies give extra flavor to the food and is healthy too)
18. Salt to taste
19. Mustard Oil - 3 big serving spoon (Meat always require a little more oil to cook & Mustard oil gives it an aromatic taste)
20. Water - 1/2 cup
21. Coriander Leaves- Chopped for garnishing
22. Lemon - 1 for serving

 Serves - 2-3 

PREPARATION -

Blend together - Onion, Garlic, Ginger, Black Pepper, Cardamon powder, Cinnamon powder, Nutmeg powder, Mace crushed. Blend the tomatoes separately. Now, in a pressure cooker heat Mustard oil. Add the bay leaves and the Onion paste and fry it till light golden brown. Now add the Tomato paste and again fry for 5-10 mins on a low flame. Now add, Haldi powder, Deghi Mirch (Red Chilli Powder) , Coriander Powder, & Cumin Powder. Fry it for 10- 15 mins on a low flame by continuously stirring it. Now add the washed Keema and the Kalegi  together and fry it along the paste for 20- 25 mins on a low flame by continuously stirring it. Add green chillies in between and keep on frying. After oil separates from it, add Water and and cook it till 4-5 whistles (give more whistles if required) .

Garnish it with chopped Coriander, Lemon slice and onion.. Best served with Paratha or Naan... or you may also have it as snacks (Make it dry in that case)

Please do cook it and do write to me, if you like my quick Keema Kaleji recipe.

HAPPY COOKING :) :)