I just made keema matar today and I noticed as usual it’s on the dry side. The oil doesn’t really show. Am I doing something different? We just went to a dinner this last week and they had a delicious alu keema and there was a decent amount of oil on top. What am I doing wrong?
Re: keema salan dry…
Hi PG, how are you? long time no see!
either you put too little oil or you haven’t bhoonofy enuf. sounds like the oil was absorb by qeema. when you bhoonofy, the oil is released back in the saalan.
this is what i could think of! 
Re: keema salan dry…
I had bhoonified it long enough. My mom fixed it when she came home. She had water I think around a half a cup and simmered it for around 2 mimutes. The oil surfaced to the top and the Salan was giving the look I wanted. I didn’t realize I had to do this step.
Re: keema salan dry…
Yeah if you want it runnier you have to add water
Re: keema salan dry…
^yeah I don’t know what I’m doing sometimes. I only cook occasionally so I forget minor things for the recipes. 
Re: keema salan dry…
try tomato paste along with tomatoes .
Re: keema salan dry…
I have had this issue as well. I brown the onions and then add plenty of tomatoes (depending on how much curry you want) and once that’s all cooked with the spices, I add keema to it. No more dryness
Re: keema salan dry…
^ Yes the above technique will give such a nice keema dish, that’s how I make mine too :k: