Method
- Heat oil in a pan on medium heat.
- Once it's hot, add the cinnamon, cloves and green cardamom.
- In a couple minutes, add finely chopped onions and let it cook.
- Add salt and mix. Salt helps cook the onions faster
- Then add the pearl onions.
- Cover and cook till the pearl onions soften.
- Once done take off the lid and remove the pearl onions and keep aside.
- Continue cooking the onions till golden brown.
- Then add the ginger garlic paste and sauté for a couple minutes.
- Now add the haldi and chili powder. Mix everything and let it cook.
- Then add in the kheema and give it a good mix.
- Once the water from the kheema evaporates add about two cups of water to the kheema.
- Cover and cook till the Kheema is well done. (should take about 15-20min)
- Take off the lid once the kheema is cooked and let it cook till all the water dries up and the oil starts separating.
- Cook till the oil starts separating.
- Add the cilantro and lemon juice.
- Then mix in the pearl onions cover and cook for another 2-5mins.
- Garnish with fresh cilantro and serve with rice.
Serve with
Serve this Kheema curry with puri or rice. Enjoy the simplicity and taste of home-cooked Indian cuisine!
