Name: Keema Rajma Curry recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 750 gms. Keema (Mutton Mince), washed & drained; 1/2 cup rajma, boiled; 2 tbsp. oil; 2 onions, ground to a paste; 1 tbsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. garam masala powder; 1 tbsp. coriander-cumin powder (dry roasted and ground); salt to taste; 1 potato, cubed; 2 tomatoes, chopped; 1 tsp. butter

ABOUT Keema Rajma Curry RECIPE

Keema cooked on its own is very popular . But how about pairing it with some Rajma (Kidney Beans) for something different? Add some butter to the end product to enhance the flavour. Relish this simple and delectable dish with either plain steamed Rice, Plain Biryani, Pulao, Jeera Rice, Paratha, Puri, Naan, Tandoori Roti or just plain Chapati. It also tastes awesome with dosa, Idiyappam and Appam too.

Ingredients Serving: 3

750 gms. Keema (Mutton Mince), washed & drained
1/2 cup rajma, boiled
2 tbsp. oil
2 onions, ground to a paste
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tbsp. red chili powder
1 tsp. garam masala powder
1 tbsp. coriander-cumin powder (dry roasted and ground)
salt to taste
1 potato, cubed
2 tomatoes, chopped
1 tsp. butter

Instructions

In a bowl, mix together onion paste, ginger-garlic-paste and all the powdered spices. Heat oil in a pan and saute this paste till the oil separates.
Add the keema and cook till dry.
Then add the potatoes and cook for 2-3 minutes.
Add the boiled rajma followed by.....
.....water and the tomatoes. Cover & simmer till the potatoes are cooked and dry.
When done, add the butter and give it a mix.
Serve with either rice, plain Biryani, Pulao, jeera rice, naan, tandoori roti, paratha, puri or chapati.

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