Keema Methi

Ingredients:
1/2 kg – Keema
1 bunch of Methi, cleaned, washed and chopped
2 cup – Large size onions, chopped (around 2 -3)
2 tsp – Ginger Garlic paste
1 tsp – Coriander powder
1 tsp – Red Chilli powder
2 – Green Chilli
1 - Tomato, chopped
1/4 tsp – Turmeric powder
Salt to taste
1 tsp – Garam Masala
Oil
Whole Spices
2-3 – Cloves
1 inch – Cinnamon
2 – Bay Leaves
2 – Black cardamom
1 cup – Curd
1 tsp - lemon juice
Coriander leaves for garnishing

In a pressure cooker heat oil, add whole spices and saute.
Then add chopped onion and fry for 4- 5 minutes.
Then add keema. Keema will release it excess water so cook till its dry up.
Then add ginger garlic paste, salt and stir.
Now add red chilli powder, chopped tomato, green chilli, coriander powder, turmeric powder and garam masala.
Add required water and close the lid and cook till 2- 3 whistle or until it is 90% cooked.
Open the lid add cleaned and chopped methi into masala.
Fry the masala till 8-10 minutes on low flame till oil separates from the masala or until methi cooked completely.
Mix lemon juice and curd and cook for another 2 minutes.
Switch off the flame and add coriander leaves
Enjoy the dish with chapatti and rice.