Homestyle Mince Curry | Keema Curry

Mince curry made with freshly roasted spices and a hearty onion-tomato base. This homestyle keema curry is simple, comforting, and perfect for everyday meals. Pairs beautifully with bread

Ingredients

For the Masala Paste:

12 dried Kashmiri chillies

1½ tsp cumin seeds

1 tsp peppercorns

1 tsp fennel seeds

¼ tsp fenugreek seeds

Dry roast the above and set aside

1 onion, sliced (lightly sautéed till light brown)

½ tsp turmeric powder

1 tsp garam masala powder

1 tbsp ginger garlic paste

Grind everything into a fine paste with little water

For the Curry:

1 kg mince (mutton or beef)

4 medium onions, finely chopped

3–4 tomatoes, finely chopped

6–7 green chillies, finely chopped

¼ cup coriander leaves, finely chopped

2 tsp vinegar

Salt to taste

Oil as required

Method

Heat oil in a pan and sauté the finely chopped onions until lightly browned.

Add green chillies and chopped tomatoes along with a little salt. Cook until the tomatoes turn soft and mushy.

Add the prepared ground masala paste and 1 cup water. Cook, stirring occasionally, for a minute.

Add the mince and mix well, ensuring it is evenly coated with the masala. Cook on medium flame.

Once almost done, adjust salt and seasoning.

Add chopped coriander leaves and vinegar.

Cook for another 10 minutes or until fully done and flavours are well combined.

Serving Suggestions:

Serve hot with pav or chapatis