Measurements using measuring spoons.
Use the keema for pies or pastries. Chicken keema pastries
2kg chicken keema
4 tbsp ghee
1 cinnamon stick
3 cardamom split
1 bay leaf
2 cloves (long)
2 onions chopped fine
2 fresh tomatoes chopped
2 tsp salt
5 cloves garlic minced
1 inch ginger minced
3 green chillies minced
2 tbsp tomato puree
1 tsp chilli flakes
1 tbsp turmeric powder
2 tsp chilli powder
2 tbsp cumin powder
1 tbsp Coriander powder
1 tsp dried Kasuri methi leaves
2 tbsp Curry powder
Heat ghee, add whole spices, fry for few minutes then add onions, garlic, ginger and salt. Cook this for few minutes till onions are getting slight colour. Add tomatoes and cook for 3 to 4 minutes. Add quarter cup water, cover on low and cook till all soft.
Then cook uncovered till oil separates and no water left.
Add to this all the powdered spices, methi and cook again for few minutes stirring to make sure nothing burns. Add the tomato puree, stir a while add bit of water and cook till oil separates. Do this 2 more times, add water and cook till oil splits and repeat.
Now add the keema. Stir well and bhuna this for at least 6 /7 minutes. This is important. You need to let the spices cook out and develop their combined flavours.
Add your peas. Continue cooking open for few more minutes.
Add a cup of water and cook on med till oil floats to top. Toss in fresh coriander and stir.
If you have add pinch of ground cinnamon powder or home made Bengali gharam masala which is simply cardamoms and cinnamon paste or powder.
Let this cool before use for filling.
You can substitute the chicken keema with pork, mutton, lamb, veal or mix it up!
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