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Anhydrous keema curry | Haruan's recipe transcript

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Haruan

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Ingredients

onion : 1/2 piece
Garlic : 1 piece
Salad oil : 1 tsp
Bay leaf : 1 sheet
mixed meat : 200g
salt : 1/2 teaspoon
Shimeji mushroom : 1/2 pack
tomato : 1 piece
Curry roux : About 25g
Yogurt : 1 tbsp and 1/2 tbsp
Beans (soybeans, chickpeas, etc.) : 50g
rice : Amount of your choice

Time required

10minutes

Procedure

1) Prepare 00:48
Finely chop the onions.
Crush the garlic with the belly of a kitchen knife and chop it.
Finely chop the shimeji mushrooms.
2) Fry onions and garlic 02:41
Put onions and garlic in a frying pan, heat over high heat, add vegetable oil and fry.
Add bay leaf and fry over medium heat.
3) Add minced meat and fry 04:05
When the onions become transparent, bring them to the edge and put the minced meat in the open space and fry.
After frying to some extent, mix the whole and fry.
Season with salt and add shimeji mushrooms.
4) Add curry roux and grated tomatoes 05:08
While still on medium heat, add curry roux and grate tomatoes.
Mix the whole to melt the curry roux.
5) Add yogurt and beans 06:18
When the curry roux has melted, add yogurt and beans and mix the whole.
6) Serve 07:17
Serve rice on a plate and sprinkle with curry to complete.

Point

-Easy cooking as it can be done easily with a single frying pan. Less washing is required.
・ When frying ingredients, prepare the ingredients in advance so that you can cook efficiently.
・ Adding yogurt will increase the richness.
・ Because it is made from the water from the ingredients, it is delicious and delicious.