Dhania Keema

Ingredients

• • Keema - ½ kg
• • Dahi/Curd - 2 cups
• • Ghee - 3 tablespoons
• • Onions (finely chopped) - 3
• • Ginger paste - 1 tablespoon
• • Garlic paste - 1 tablespoon
• • Chilly powder - 1 teaspoon
• • Shahi jeera/Black cumin - ½ teaspoon
• • Sabut dhania/Coriander seeds - 3 teaspoons
• • Dhania/Coriander powder - 1 ½ teaspoons
• • Coriander leaves (fresh, finely chopped) - 1 cup
• • Salt - as required
• • Garam masala (for sprinkling) - a little

Method

• 1. Marinate the keema with the dahi, ginger paste, garlic paste, salt and chilly powder Leave aside for 2 hours.
• 2. Heat ghee in a heavy bottomed pan and fry the onions until golden brown.
• 3. Add the marinated keema and roast on medium heat until browned and fat has separated.
• 4. Add sabut dhania, dhania powder, shahi jeera and the chopped coriander leaves.
• 5. Cover and simmer for about 40 minutes until keema is cooked.
• 6. Sprinkle with garam masala and serve hot with parathas.