Easiest Way to Make Perfect Minsed meat gravy (Kaima gravy) - Logo collection for you

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We hope you got benefit from reading it, now let's go back to minsed meat gravy (kaima gravy) recipe. To make minsed meat gravy (kaima gravy) you only need 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Minsed meat gravy (Kaima gravy):

1. Provide 500 g of minsed meat.
2. Take 4 of onion chopped into fine.
3. You need 1 of big tomato chopped into fine.
4. Get 2 tablespoon of ginger garlic paste.
5. Take 3 tablespoon of red chilli powder.
6. Use 3 tablespoon of coriander powder.
7. You need 1/2 tablespoon of garam masala powder.
8. Use 1 tablespoon of turmeric powder.
9. Use 2 tablespoon of pepper powder.
10. Take to taste of Salt.
11. Prepare of For seasoning.
12. You need 2 of cinnamon.
13. Get 2 of cloves.
14. Prepare 1 tablespoon of fennel seeds.
15. Use 100 ml of cooking oil.
16. Get As needed of Curry and coriander leaves for garnish.

Steps to make Minsed meat gravy (Kaima gravy):

1. Take a pressure cooker add oil once get heat seasoning it with cinnamon cloves fennel seeds.
2. Then add onion tomato minsed meat,fry well with turmeric powder.
3. Then add ginger garlic paste,red chilli powder coriander powder salt and stir well,a nice aroma came then close the lid and put whistle on it,no need to add water,excess water will come from it,allow it to whistle for 7 minutes then switch off the stove.
4. Once the pressure released open and add garam masala powder,pepper powder and fry it well till the gravy thickens.
5. Finally garnish it with curry and coriander leaves.

Serve warm to go with chapathis/dosa/idly. Keema recipe - Learn how to make mutton keema curry with video and step by step photos. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to prepare various dishes like curry, keema matar, keema paratha, keema samosa and kheema pav. Similar to most other mutton recipes even keema is prepared in so many ways across India with green peas, with methi leaves. Add remaining water, add more if necessary to almost cover the meat.

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