Keema Bhindi Masala Recipe - Okra & Minced Meat Curry
A simple non vegetarian delight of chicken keema and bhindi is a must try recipe. It goes great with any indian bread and hot steaming rice.
Non-vegetarians simply love keema. I do, too. Keema is the minced meat which can be cooked in various ways and served with rice, parathas or poori. The options to cook with Keema are wide. Make a simple curry with keema as it is, or make balls and fry it, or add it to your pasta or lasagne, make kebabs from minced meat, the list goes.
Keema Bhindi Masala Recipe - Okra & Minced Meat Curry recipe is a simple recipe that is very easy to make. Bhindi is pan roasted till done and is then added to the chicken keema gravy. Adding bhindi or lady’s finger to minced meat gives a nice crunch to the dish and each bite of okra in the keema masala makes it interesting. If you like you can replace chicken with mutton keema as well.
Serve Keema Bhindi Masala Recipe - Okra & Minced Meat Curry hot with parathas or poori and Carrot Cucumber Tomato Salad with Lemon and Coriander for a satisfying meal.
Look at our other recipe creations with minced meat:
15 M
30 M
45 M
4 Servings
Ingredients
- 250 grams Bhindi (Lady Finger/Okra) , cut into 1/2 inch pieces
- Salt , to taste
- 1 tablespoon Mustard oil
- 500 grams Chicken , cut into 1/2 inch pieces
- 2 tablespoons Mustard oil
- 2 Green Chillies , slit
- 2 Onions , finely chopped
- 1 inch Ginger , finely chopped
- 8 cloves Garlic , finely chopped
- 1 cup Homemade tomato puree
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 2 teaspoons Coriander Powder (Dhania)
- 2 teaspoons Garam masala powder
- Salt , to taste
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- Coriander (Dhania) Leaves , small bunch,chopped, for garnish
How to make Keema Bhindi Masala Recipe - Okra & Minced Meat Curry
To begin making the Keema Bhindi Masala Recipe - Okra & Minced Meat Curry, first we will roast the bhindi.
Into a pan add mustard oil. Once the oil is hot add the bhindi and sprinkle salt to taste.
Stir to combine. Keep the ladle in the pan and cover with the lid.
Placing the ladle inside the pan helps to keep the lid ajar. This also helps the bhindi to cook well at the same time not get sticky.
Saute at regular intervals to cook the bhindi on all sides. Once the bhindi is well roasted and cooked through turn off the heat and keep aside.
To mince the chicken attach the chopping blade into the Preethi zodiac master chef jar.
Add the chicken pieces to the jar and close the jar with its lid.
Pulse to make minced Chicken.
Once done remove the minced chicken into a bowl and keep aside.
Into a pan add oil and once the oil is hot add the onions, green chillies, ginger, garlic. Saute until the onions soften and turn golden brown in colour.
Once done add the chicken keema and salt to taste. Saute on high heat for 3-4 minutes until the chicken in half cooked and changes colour.
At this stage add the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala and stir well to combine.
Add 1/4 cup water.Check the salt and add more if required. Cover and cook the keema till the chicken is completely cooked. This will take about 5 minutes.
After the chicken is cooked stir in the roasted bhindi and kasuri methi. Toss to combine well. Garnish with coriander leaves and turn off the heat.
Transfer the Keema Bhindi Masala into a serving bowl and serve hot.
Serve Keema Bhindi Masala Recipe - Okra & Minced Meat Curry hot with parathas or poori and Carrot Cucumber Tomato Salad with Lemon and Coriander for a satisfying meal.
