Mince and Methi Curry

Ingredients:
* 1 kg lean mutton mince
* ½ cup vegetable oil
* 1 onion, sliced
* 3 Chohans cinnamon sticks
* 1 teaspoon Chohans cumin seeds
* 1 tablespoon Chohans chili powder
* 1 tablespoon Chohans Kashmiri chili powder
* ½ teaspoon Chohans turmeric powder
* 2 teaspoons salt
* 1 tablespoon ginger-garlic paste
* 4 tomatoes, diced
* 1 dozen fenugreek leaves (methi), cleaned and washed
* 2 medium potatoes, cut into 8ths
* 1 cup green peas
* Fresh coriander (dhania) for garnish

Instructions:
* Sauté the Aromatics:
* Heat the oil in a large pot over medium heat.
* Add the sliced onions, cinnamon sticks, and cumin seeds.
* Sauté until the onions turn golden brown.
* Add the Spices:
* Stir in the chili powder, Kashmiri chili powder, turmeric powder, salt, and ginger-garlic paste.
* Cook for a minute or two until the raw smell of the spices disappears.
* Add the Tomatoes:
* Add the diced tomatoes to the pot and cook until they soften and the mixture becomes a thick paste.
* Add the Mince:
* Add the mutton mince to the pot and break it up with a spoon.
* Cook for 20 minutes, or until the mince is cooked through.
* Add the Vegetables:
* Stir in the fenugreek leaves, potatoes, and green peas.
* Cook for an additional 15 minutes, or until the potatoes are tender and the curry has thickened.
* Serve:
* Garnish with fresh coriander and serve hot with fresh rotis or naan and a side salad.
Enjoy!

Click HERE to view video instructions.