Keema Masoor

This is a dry gravy kind , which we have along with some baked naan ( the naan im talking about here is the round bread one , not the sponge one , the harder version that tastes like lambe pav , i cut it into 2 from the centre and apply some ghee and bake in oven till slightly crisp . Forgot to take a pic🙈….. the south mumbaiites must have understood which one , others can have it with any kind of bread , dahi katchumbar and biryani rice. )

In a bowl mix together 250 gms washed kheema with a cup of washed whole masoor , marinate with 2 tbsp garlic paste , 1.5 tbsp ginger paste , 1 tsp green chilli paste , 2 tsp red chilli powder , 1 tsp haldi powder , 2 tsp dhanya powder , 1 tsp zeera powder ,1 tsp garam masala powder,salt , juice of 1 lime , a fist of chopped coriander and mint,  250 gms yogurt ,2 tbsp shaan sindhi biryani masala, 3 tomatoes finely chopped , and barista of 3  onions. Let this marinate for at least half hour.
Now in a pressure cooker put oil and whole garam masala , let it crackle and add the entire keema mix , saute for 5 min and add Little water and pressure cook on high heat till first whistle then on low heat for 10 mins.
Add fried potato pcs and some more coriander Nd mint cook till almost dry . Serve hot.

For the rice i simply boil basmati rice with whole garam masala , and keep on dum with some ghee and yellow colour.