Best Ever Kaima Unde Saaru

Ingredients

Cinnamon

Cloves

Star anise

Whole pepper

Oil

Onion sliced- 2 nos

Garlic - 15 pods

Ginger - 1 inch pc

Green chillies/Birds eye - 10-15 /2-3 nos

Grated coconut - 3/4th cup

Coriander leaves

Mint leaves

Turmeric pwd - 1/2 tsp

Coriander pwd - 2 tsp

Garam masala - 1 tsp

Directions

1. Dry roast Cinnamon, Cloves, Cardamom and whole pepper well

2. ⁠Let the spices rest and grind into a fine powder

3. ⁠Oil in a pan, add two chopped onions and saute, don’t brown. Add 10-15 garlic pods, 1 inch ginger pieces, 10-15 green chillies and continue to sauté.

4. ⁠Add grated coconut as needed, sauté and set aside to cool. Once cool down, add to grinder with a big bunch of coriander leaves and mint leaves and grind twice with very little to a smooth paste. Set aside

5. ⁠Take a large vessel, add oil and on low heat, add the roasted spice pwd from step 2, don’t let it burn.

6. ⁠Add turmeric pwd, coriander pwd, garam masala and sauté on low heat for less than a minute.

7. ⁠add the ground paste from step 4, add salt and water and let is boil well till taste develops. Check taste and make sure everything is right

8. ⁠add keema balls and let it simmer on medium for atleast 10-15min. Make sure there is enough water in the gravy