1 pound ground veal or beef
1 tin diced tomatoes (28 oz) or 6 tomatoes, chopped (I prefer to use fresh tomatoes over canned)
1 tbsp adrak laysan (ginger garlic paste)
1/2 tsp red chilli powder/cayenne pepper
1 tsp turmeric
1 1/2 tsp zeera dhania powder (cumin coriander powder)
3 tsp achaar masala (recipe follows)
4 whole green chillies
3 tbsp minced fresh cilantro
12 leaves of karia path (curry leaves)
2 tbsp canola oil
1 tsp cumin seeds
1/8 tsp methi seeds (fenugreek seeds)
1/4 tsp mustard seeds
1/4 tsp kalongi (nigella seeds)
2 cloves garlic (thinly sliced)
6 dried whole red chillies
Heat a medium sized pot on medium-high heat. Add the tomatoes, spices, cilantro and karia path. Cook until the water is gone. This splatters a lot. You can partially cover with the lid or use a splatter screen (I used the splatter screen). Add the ground meat and cook on medium heat until all the water is gone.
In a small skillet, heat the oil over high heat. Add the baghar ingredients in the order listed above. Once the mustard seeds are popping, the garlic is slightly brown and the chillies have puffed up, add to the ground meat.
Mix and taste to check the seasonings. Adjust salt and red chilli if needed.
Achaar ka Masala
2 tbsp cumin seeds
2 tsp mustard seeds
1 tsp kalongi (nigella seeds)
1 tsp methi seeds (fenugreek seeds)
In a small skillet, dry roast the above spices until fragrant and slightly browned. Grind in a spice grinder and store in an air tight glass jar.