Aachari Kheema Pav:

Ingredients
Kheema (Minced meat): ½ Kg
Onions: 4/5
Curds: 1 cup
Pudina: ½ cup
Dhania leaves: ½ cup
Garlic: 8 cloves
Ginger: 1 inch piece
Dhania Powder: 1 Tbspoon
Turmeric powder: ½ Tspoon
Aachar (Pickle) Masala: 2 Tspoon
Kashmiri Red Chili Powder: 1 Tspoon
Salt: to taste
Garam Masala Powder: ½ Tspoon
Oil/Ghee: 2 Tbspoon
Potatoes: 2
Cardamom: 4
Bay leaf: 1
Cloves: 2
Corn flour: 1 Tspoon
Ghee: 1Tbspoon
Green Chili: 2

Method
Wash and drain Mince thoroughly. Marinate with little salt, turmeric, Chili Powder, Pickle Masala, Dhania powder, chopped pudina and coriander leaves. Keep aside for half an hour. Wash and cut potatoes lengthwise. Fry and keep aside. In the same oil, add whole garam masala and sliced onions. Fry till onions turn golden brown. Add ginger-garlic paste, sauté. Add marinated mince and fry till it turns brown in colour. Add curds, little at a time and keep frying till all the curds is over. Add 2 cups water and let it cook thoroughly (for ½ and hour). Add corn flour, mixed with little water, Slit green chilies, fried potatoes, adjust salt. Let it cook for further 5 minutes. Add ghee and remove from flame. Keep covered for 5 minutes before serving. Serve with onion kachumber and Pav.