METHOD: In a shallow broad dish, mix the oil and the onions. Cook uncovered at HI for 25 minutes stirring thrice, till th
e onions are brown. Mix together the browned onions, keema, ginger-garlic paste and cook uncovered on HI for 10 minutes, stirring thrice. Mix in the tomato puree, salt, chilli powder, garam masala, coriander powder and the turmeric powder and cook at HI for 10 minutes and stirring it thrice. If there is excess liquid, lift the keema out of the liquid and cook the liquid separately at HI for 8-10 minutes. Add the keema, mix well and cook at HI for 5 minutes. Serve garnished with coriander leaves.