Halwai March 14, 2019

Ingredients:

• 1 cup – keema
• 1 cup – chhola
• 1 big – Onion sliced finely
• 1- big Potato cut into small pieces
• 1 – medium Tomato
• 5 – Green chillies
• 4 – dry Red Chillies
• 1 tbsp – Turmeric powder
• 1.5 tbsp – curry powder
• 1 tbsp – coriander powder (dry roasted)
• 1 tbsp – cumin powder (dry roasted)
• 1/4 tbsp – Cinnamon powder
• 1 tbsp – Ginger Garlic paste
• 1/2 tbsp – Sugar
• Salt to taste
• Ghee – 2 tbsps
• Parsley leaves – 2 tbsps
• A handful of Curry leaves
• 3 – Bay Leaves

Method:

  1. Pressure cook chhola, keema, tomato, potato and parsley leaves with turmeric powder in sufficient water.
  2. Heat ghee in a deep bottomed vessel.
  3. Add dry red chillies along with bay leaves.
  4. Fry for 2 seconds.
  5. Add green chillies and onions.
  6. Fry till translucent.
  7. Add the pressure cooked chhola and keema mix to the onions and fry.
  8. Mix curry and cinnamon powder, ginger-garlic paste, sugar and salt in 1/2 cup of water and add to the pan.
  9. Fry.
  10. Add curry leaves.
  11. Boil on medium heat until the gravy thickens.
  12. Serve hot with rice or rotis.

Recipe courtesy of Varsha