👨‍🍳 Instructions

1. 1

   Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices and sauté until fragrant.

   💡 Tip: Using whole spices at the beginning infuses the oil with their aroma.
2. 2

   Add the finely chopped onions and sauté until golden brown. This may take about 8-10 minutes.

   💡 Tip: Browning the onions well is crucial for developing the depth of flavor in the curry.
3. 3

   Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.

   💡 Tip: Cook the ginger-garlic paste well to avoid a raw taste.
4. 4

   Add the ground beef (kheema) to the pot. Break it up with a spoon and cook until it changes color and is no longer pink.

   💡 Tip: Ensure the kheema is browned well to enhance its flavor.
5. 5

   Stir in the turmeric powder, coriander powder, cumin powder, garam masala powder, and red chili powder (if using). Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.

   💡 Tip: Cooking the spices with the meat helps to meld the flavors.
6. 6

   Add the pureed tomatoes and salt. Cook until the oil starts to separate from the masala, indicating the tomatoes are well-cooked.

   💡 Tip: This step is key for a rich, well-developed sauce.
7. 7

   Pour in about 0.5 cup of water, stir well, and bring to a simmer. Cover the pot and let it cook on low heat for about 30-40 minutes, or until the beef is tender and the gravy has thickened.

   💡 Tip: Low and slow cooking tenderizes the kheema and allows flavors to meld.
8. 8

   Check for seasoning and adjust salt if needed. Garnish with fresh chopped cilantro before serving.

   💡 Tip: Serve hot with plain rice, pulao, roti, or naan.