A flavorful keema masala that pairs well with Aloo Chop, Samosa, patties, paratha rolls, sandwiches, or pasta. The keema is cooked with a variety of spices and finished off with cilantro and green chilies.
1: Start by frying garlic in oil for a minute, then add onion and chicken bouillon.
2: Add keema and all the spices listed above. Check the salt and adjust accordingly.
3: Cover and cook over low heat until the oil separates.
4: Add tomato ketchup and cook for another 2-3 minutes.
5: Finish with cilantro and green chilies.
6: Store in a container and freeze for later use.
