There are foods that I think of as Paratha foods, the kinds where even the tenderest chapati does not have the same oomph. A good Dum ka Keema, spicy, smoky, heady punctured with the brightness of mint, the boldness of ginger, that just calls for parathas. It is the one dish that I will always eat at a dinner because there is something about this potent combination I find hard to resist. If there are parathas on the table then whose counting helpings. Definitely not me.
Dum ka Keema has long been on my culinary bucket list. That is my personal list of dishes that I want to learn how to make - from scratch, no spice mixes. I have no issue with spice mixes and admire how they have made many formerly unapproachable dishes accessible and expanded our cooking repertoires in the process. For the longest time I was convinced Dum ka Keema is one of those dishes that I used to think you needed a spice mix for. I have since discovered that you can make it quite well with some spices and a grinder. Far less complicated than I thought it would be. I fry my own onions for this keema but if you have a trusted brand of pre fried onions that isn’t coated in flour then go ahead and substitute those. Don’t lose the recipe, just pin it right here!
