Three Chili Kheema Masala

I use three different types of chili flavors green chili, red chili powder and black pepper powder in this dish. You can change the proportions as per your preference. I like when all three are in the same quantity and do not overpower the final dish.

Ingredients
1 kg mutton kheema (can be done with chicken or turkey mince as well)

4 large tomatoes blanched
2 large onions finely chopped

1 cup fresh coriander
½ cup fresh mint leaves (pudina)
8-10 garlic cloves
1 inch piece of ginger
1 green chili (or as per taste)

2 tbsp olive oil

1 tbsp red chili powder
1 tsp black pepper powder
Salt to taste

Method:

1.  Remove the skins of the blanched tomatoes. Blend it briefly (we don’t want puree).
2.  Blend coriander, mint, green chili, ginger and garlic to a fine paste using little water.
3.  Heat olive oil in a large thick bottom pan.
4.  Add mutton mince to it and break it to smaller pieces. Saute it till the pink color goes.
5.  Now add onion, mix well and cook for 4-5 minutes stirring in between.
6.  Add the masala paste and mix well. Add black pepper powder and red chili powder.
7.  After a minute add tomatoes and mix well. Add half a cup of water.
8.  Let the mixture come to boil. Add salt and mix well.
9.  Now cook covered on sim till the mince is completely cooked.
10.  Serve with pav grilled with some butter.