Keema Pav

In a pan dry roast all the above mentioned spices and coconut.

Once roasted allow to cool before dry grinding.

Grind the spice blend and reserve in a air tight container till use.

Do watch my video recipe in detail...enjoy...:)

This spice blend should be used asap the coconut in the spice blend gives a odd smell after 2 weeks.

Boil 1 cup of water add the onion and tomato to the boiling water place a lid and allow to cook till water has evaporated make sure to cook on a low flame.

Blend the tomato and onion in a mixerjar and prepare a smooth puree. reserve for later.

Cube the potato and cook with a pinch of turmeric powder in 1 cup of water make sure you don't over cook the potato once cooked drain set aside.

all the preparations can be done ahead of time and preserved in the fridge.

Heat a fry pan with 1tbsp of ghee fry the capsicum and potato for 5 minutes remove from flame and set aside.

Heat a Handi or heavy bottom wok add 3 tbsp oil and add the ginger garlic paste and prepared puree fry till oil surfaces. add chilly powder coriander powder and turmeric powder fry a bit add the meat and fry.

Add salt as per taste, spice blend and 1 1/2 cups water stir and cover allow the meat to cook on low to medium flame till well done.

Add the fried potato and capsicum to the meat and cook further till well combined grate some nutmeg and cover for few minutes.

Garnish with onion lime green chilly and butter and serve hot with pav buns...happy cooking...:)