Heys folks before we get started on this recipe. You will need my new Green Masala recipe for starters. I had added 1/4 cup of olive oil, 1 pinch each of turmeric powder, hing and pink salt then added the green masala in to the pot. The pot was on high heat and I cooked this green masala until until the rawness whent away.
It has to be a consistancy of a stew base. I added 1 pinch of kaloonji in to the mortar and pestle and ground it in to a coarse powder. I added the contents of the mortar and pestle in to the green masala base. I added 2 potatoes that I scrubbed clean then sliced. I stirred and added 1 bag of Morningstar Farm veggie crumbles. This is suited for vegans and vegetarians.
Mince or ground meat made of zabiha halal chicken. turkey, beef, lamb, goat or veal. This can also be used and cooked along with the potatoes. Cook until the potatoes and mince are done completely and add 1/4 cup of water if the curry looks a little dry.
Turn the heat down to low and cook for 15 minutes or until done.
Serve with naan, chapati, yogurt and achar of choice. P.S. Also as a variation the keema with green masala can be as can be without adding anything. Also it can be made with other vegetables of choice instead of potatoes if you wish the choices are 3 baby eggplants sliced, 1 cup of frozen okra, greens of choice, peas, 6 karalas, 1 sliced bell pepper, or green beans etcetera.
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