Dahi Keema

Ingredients

• • Keema - 1 kg
• • Dahi/Curd - ½ kg
• • Dalchinis/Cinnamon powder - ½ teaspoon
• • Laungs/Clove powder - ½ teaspoon
• • Ghee - 4 tablespoons
• • Choti elaichis/Green cardamoms - 5
• • Moti elaichis/Black cardamoms - 4
• • Tej pattas/Bay leaves - 4
• • Dalchinis/Cinnamon sticks - 2
• • Onions - finely choppeds - 4
• • Ginger paste - 3 teaspoons
• • Garlic paste - 3 teaspoons
• • Chilly powder - 1 ½ teaspoons
• • Salt - as required
• • Green chillies (slit lengthwise and deseeded) - 10
• • Coriander leaves (for garnishing) - a few

Method

• 1. Beat the dahi with the cinnamon powder and the clove powder and keep aside.
• 2. Heat ghee in a heavy bottomed pan. Fry the green chillies, drain and keep aside.
• 3. Add choti elaichi, moti elaichi, tej patta and dalchini.
• 4. Fry for a minute and add the onions. Fry till golden brown.
• 5. Add the ginger and garlic pastes, cook for 5 minutes and add the chilly powder and salt.
• 6. Add the keema and cook uncovered on medium heat until the liquid evaporates and keema is dry.
• 7. Add the spiced dahi, bring to a boil and cook till keema is tender.
• 8. Add the fried green chillies, garnish with coriander leaves and serve hot with parathas.