1 kg keema 3/4 onions onions diced 1 finger long ginger 3/4 elephant garlic 8 - 10 flat serving spoons chana daal 2 - 3 hari mirch 1 egg Mint wash keema and let stand for 15 minutes Add chana daal, keema, onions, cloves, peppercorn, bay leaf, little bit of salt give 2 whistles let cooker open on its own. Or 20 minutes in instant pot Evaporate water on stove keema should be cooked but should have water. add nani waala garam masala, chopped mint and garlic (if needed), Use hand blender add chillies after grinding Add one egg Pack a lid lined with cling film for molding