Ready in 15 Minutes! Eggplant Keema Curry
Ready in 15 Minutes! Eggplant Keema Curry

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ready in 15 minutes! eggplant keema curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Hello Friends Welcome to all of you in our YouTube Channel Kitchen Neetu. Today I am going to share with you a delicious recipe of how to make egg keema. Keema - or in this instance, minced lamb - curry is a traditional, spiced curry of meat and peas in an aromatic sauce. The dish blends onion and tomato with cumin, cassia, cardamom and coriander to create a dish packed with flavour.

Ready in 15 Minutes! Eggplant Keema Curry is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Ready in 15 Minutes! Eggplant Keema Curry is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ready in 15 minutes! eggplant keema curry using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ready in 15 Minutes! Eggplant Keema Curry:
  1. Prepare 3 servings Hot plain cooked rice
  2. Prepare 250 grams Ground prok and beef mix
  3. Make ready 2 medium Eggplants (slim Japanese type)
  4. Make ready 1 medium Onion
  5. Take 1 large Tomato (ripe one is better)
  6. Prepare 1 tsp Grated garlic
  7. Prepare 20 grams Butter
  8. Take 2 tbsp Flour
  9. Get 100 ml Water
  10. Get 50 ml Milk
  11. Get 1 ○Consommé soup stock cube
  12. Make ready 1 tbsp ○Ketchup
  13. Prepare 1 tbsp ○Japanese Worcestershire sauce
  14. Make ready 1 tbsp ○Sugar
  15. Prepare 2/3 tsp ○Salt
  16. Make ready 1 tbsp ○Curry powder

Keema (aka kheema or qeema) is traditionally a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. View the full Keema (Mince & Peas curry) Recipe & Instructions Submitted by: CHEEKYCHOOK. Calories per serving of Keema (Mince & Peas curry). Squeeze the tamarind juice in water, drain the extract and discard the skin.

Steps to make Ready in 15 Minutes! Eggplant Keema Curry:
  1. Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness.
  2. Finely chop the onion, and cut the tomato into pieces. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft.
  3. Melt the butter in a heated frying pan, and add the garlic. When fragrant, add the ground meat, and stir-fry.
  4. When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent. Add the flour, and continue stir-frying. Add the tomato and bring to a simmer.
  5. Add the water and milk, and bring to a boil. (It starts to thicken.)
  6. Add the ○ seasoning ingredients, and the baked eggplants. Bring to a boil again, and done.

Calories per serving of Keema (Mince & Peas curry). Squeeze the tamarind juice in water, drain the extract and discard the skin. Bengali Aloo Diye Keema Curry is prepared with mutton minced meat along with potato chunks and is a signature bengali delicacy. There are a few delicacies which for me are more emotion and less food. Bengali Aloo Diye Keema Curry is one such item.

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