• Cooking heat level is low medium unless noted.
• In a heavy bottomed, wide and shallow pot with lid (I use my braiser), heat up the oil and butter.

  Tip:- If you are using mustard oil, let it get a little smoky to do away the raw smell.
• Temper with whole spices and chillies (both green and dried). Saute the spices for 30-45 seconds taking care not to burn them.
• Add the chopped onions next and brown the onions to a nice deep shade of brown (but not too black else they will be bitter).

  Tip:- When browning the onions, avoid stirring them continuously or again and again. The more you stir, they will sweat and get sticky . Let them sizzle in oil, they will fry far better & the moisture will evaporate much quickly.
• To the browned onions, add the ginger garlic paste and green bell pepper. Stir and mix for 40-50 seconds.
• Next, add cumin seeds, 1-2 tablespoons of water and sprinkle all the powdered spices - coriander turmeric, red chili (both kinds) and salt. Stir the spices and toast for a minute in oil.

  Tip:- Adding a bit of water will make sure that your spices don't burn in oil.
• Add the chopped tomatoes and tomato sauce along with pinch of sugar next. Cook down the tomatoes for 4-5 minutes until they are soft and you see tiny bubbles of oil separating. Dont dry out too much.
• Add the chopped herbs, cook for 20 seconds and minced meat. Using a wooden spoon or spatula, break down and mix the meat with the masala base that we have prepared. At this point you can bump up the heat to high for about 2 minutes to get the meat started. Stir gently until the meat is not pink and try not to break the mince into granules (unless you prefer so).
• In about 3-4 minutes you will see that there is a lot of liquid getting released. Reduce the heat to low medium and not to worry, let the mince brown and liquid evaporate.
• In about 7 minutes you will notice that most of the liquid has evaporated and the meat starts to glisten. There will be tiny liquid bubbles, dont dry out the meat completely.

  Note:- Please adjust these timings depending on the quality and kind of minced meat that you are using.
• Once the meat is glistening, add ½ cup to ¾ cup hot water to begin with and then close the lid of the pot. Let cook on low heat for about 15-18 minutes. Check a few times in between to make sure that the meat is not sticking to the bottom of the pot. Add water if needed.
• Open the lid when the meat is completely cooked and soft. Add yogurt, heavy cream (I usually whisk the two together), ginger juliennes and garam masala. Stir around to mix. Cook for another 6-8 minutes on low heat. At this point, if needed you can adjust the consistency of keema by adding more water. 

  Note :- Dont add to much water. In my opinion, keema tastes best when it has a slurry consistency versus a soupy consistency. 
• Rest for 30 minutes, garnish with chopped cilantro, chopped chillies etc and enjoy! You can add more butter if you wish.

Keema Masala Using an Instant Pot or Pressure Cooker

• Press SAUTE button on IP. Follow Instructions 1-10.
• Add the water. Close the lid and press the PRESSURE COOK button. Set the timer to 8 minutes. Once the timer goes off, let the pressure release naturally. 

  To use a pressure cooker on stove top, cook for 5-6 whistles and let pressure release naturally. 
• Open the lid and press the SAUTE button again. Add the yogurt and heavy cream along with garam masala. Saute and simmer for 3-5 minutes. Garnish and serve.