MUTTON KEEMA MASALA

Chop onions finely and puree tomatoes for a smooth texture.

Heat oil in a pan, add onions, and sauté until golden brown.

Stir in the ginger garlic chili paste and cook until the raw aroma disappears.

Add pureed tomatoes and cook until the oil separates.

Add minced meat (keema) and mix well with the masala.

Sprinkle salt, red chili powder, dhaniya powder, jeera powder, and keema masala.

Stir continuously until the keema is well-coated with spices.

Pour a little water and cover the pan, allowing it to simmer until the keema is fully cooked.

Cook uncovered until the mixture thickens and the oil separates.

Garnish with fresh coriander and serve hot with naan, paratha, or rice.