24 mins
Veg
Snake Gourd Curry
North IndianSouth Indian
North IndianOwner Recipe
·Tried, cooked & shared by Su****i ka***i·Real food from a real upliance cookNorth Indian • Main Course Gravy
Keema Pav by Saloni
34 mins
4 servings
Cooked 100+ times recently
Non-Veg
Ingredients
- 1 tsp Jeera (whole)
- 1 tbsp Ghee
- 1 tbsp Refined Oil
- 3 g Ginger (peeled)
- 6 cloves Garlic (peeled)
- 2 Onions (quartered)
- 1 Green Chilli (stem removed)
- 2 tsp Garam Masala
- 1.25 tsp Salt
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Mirch
- 0.5 tsp Black Pepper (powder)
- 0.25 tsp Turmeric
- 25 Mint Leaves (cleaned)
- 2 Tomatoes (halved)
- 350 g Minced Chicken
- 45 g Curd
- 1 Black Cardamom
- 1 Bay Leaf
- 5 g Butter
- 2 stems Coriander Leaves (minced)
- Pav (for serving)
Instructions
A classic Mughlai dish - minced meat, without bones, best had with pav or naan/paratha
Prepare aromatics
Add peeled ginger, garlic, quartered onions, and green chilli to The Upliance jar. The device will automatically chop the ingredients finely in 10 seconds.
Sauté aromatics and spices
Add ghee, oil, and jeera to the jar. The device will sauté the mixture on medium heat for about 3 minutes until the onions turn translucent and aromatic with automatic stirring.
Cook gravy and keema
Add tomatoes, mint, and powdered spices. The device cooks the gravy on low heat for 5 minutes. Add minced chicken, curd, and whole spices. The Upliance will simmer the keema on low heat for 15 minutes with consistent stirring.
Garnish and Serve
The dish is ready. Transfer the Keema to a bowl. Top with butter, chopped coriander leaves, and a pinch of pav bhaji masala. Serve hot with lemon wedges and Pav.
Nutritional Information
217
Calories
10g
Carbs
4g
Protein
17g
Fat
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