How to make

Heat oil in a pan, sauté the onions with the ginger garlic paste till light brown.

Add the keema and sauté on a low flame for 4-6 minutes till it begins to colour and the moisture dries off.

Add the minced tomatoes, chilli sauce and puree along with the masalas and salt.

Cover and cook on a low flame for 6-8 minutes. Check if it is too dry, add a tbsp or two of water and check seasoning.

Garnish with fresh coriander and serve hot with kulchas.