Tag: beef mince
Nana style Beef Cutlets Recipe
My Nana, like most Nanas, was an Amazing cook! She cooked with love and patience and the flavours in her dishes were to die for!These beef cutlets were my Nana’s speciality .. whenever we visited her place during holidays, she used to make these cutlets…
Beef Mince in Green Masala with peas and potatoes Recipe
Beef Kheema/Mince in Green Masala with peas and potatoes Recipe
Beef Mince in Green Masala with peas and potatoes is my most favourite form of mince. This is a quick recipe for all you busy bees!
Servings 4
Ingredients
- 500 gms Beef Mince (Double ground)
- 3 medium sized Onions (chopped fine)
- 1 medium sized Tomato (chopped fine)
- 4 Spicy green chillies (chopped fine)
- 2 tspn Ginger Garlic paste (the recipe is given below)
- 8-10 Curry leaves
- 6-7 cloves Garlic (chopped fine)
- 2 tbspn Oil
- 1 veg Maggi cube (optional)
For the Green Masala, make a fine paste of the following:-
- 8-10 sprigs Coriander leaves (along with stem)
- 1 small Onion
- 2 Green chillies (you can add more or less as per your taste)
- 4 cloves Garlic
- 1 inch Cinamon stick
- 1 green Cardamom (elaichi)
- 8-10 Pepper corns
- 1 tspn Cumin seeds (jeera)
- 1/4 tspn Granulated white sugar
- 1/2 tspn Turmeric Powder (haldi)
- 2 tspn Vinegar or Tamarind pulp
Instructions
- In a vessel, heat the oil and add the curry leaves, green chillies, onion, tomato and garlic and sautè until the onions are cooked
- Add in the ginger garlic paste
- Sautè until the ginger garlic paste is cooked
- Add in the the ground masala paste, some salt and add 1/4 cup water
- Cover the vessel and let it boil for atleast 7-10 mins
- Add the Mince, peas and potatoes, give it a stir, cover the vessel and let it cook until the potatoes and peas are soft and fully cooked.
- Check for Salt & Vinegar
- Garnish with fresh chopped corriander
- Ginger Garlic Paste Recipe:-Make a paste of the following:--100 gms Garlic (skinned and roughly chopped)-60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable 🙂**After use, this paste should be stored in an Air Tight container in refrigerator