Spicy Keema Curry

Soak bengal gram in water for 10 minutes.

Wash the minced meat and strain out the excess water out of it

Marinate the minced meat with half amount of curd ginger garlic paste masalas and salt for half an hour.

Heat oil and ghee in a pressure cooker add the sliced onions and fry them till golden brown

Add cardamom cloves cinnamon with ginger garlic and saute for a minute.

Add the marinated meat with the remaining masalas curd splited green chilies salt and tomatoes.

Pour 1 cup of water and pressure cook for 3 to 4 whistles.

Strain out the water from the bengal gram and add them and chopped onions to curry. Simmer for 5 minutes

When the whistle gone out add coconut paste and cook with the lid closed without without for about 2 minutes.

Finally add chopped coriander leaves and kasuri methi. Enjoy with parathas or rotis.