Tasty Keema Bhindi Recipe

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Keema Bhindi is luscious flavor-some semi dry curry cooked with chicken keema, spices and ladyfinger(bhindi). This delicious dish makes a wonderful menu for lunch or dinner. Let’s follow this recipe.

Ingredients

500 gramsChicken, minced ( you can use mutton keema also)
250 gramsBhindi (Lady Finger/Okra)
2Onions, finely chopped
2Tomatoes, finely chopped
1 tablespoonGinger garlic paste
1 tablespoonKashmiri red chili powder
2 teaspoonsCoriander Powder
1 teaspoonTurmeric powder (Haldi)
1 teaspoonCumin powder, roasted
1-1/2 teaspoonGaram masala powder
2 teaspoonsCooking oil, for frying okra+ 2 tablespoons oil for curry
for garnishCoriander leaves (Dhania), chopped
1 teaspoonKasoori Methi (Dried Fenugreek Leaves)

Directions

Wash and pat dry the bhindi and make sure it is completely dry and discard the head and tail portions and chop them into medium sized pieces.
Heat 2 teaspoons oil in a pan and shallow fry the bhindi for 4 to 6 minutes and drain them on a kitchen towel.
Add oil in a pan and add finely chopped onions and cook until it turns soft and add ginger garlic paste and cook until raw smell disappears.
Add finely chopped tomatoes and cook it until tomatoes turn soft and mushy.
Add red chili powder, coriander powder, turmeric powder, cumin powder, and mix it well and cook for a minute.
Add minced meat, mix it well and cook until meat changes color and soft and add water as required and mix it well and cover with a lid and cook it until the meat is fully cooked.
Add shallow fried bhindi and mix it well and cook for 5 minutes on low flame and add garam masala powder and mix it nicely and switch off the flame.
Sprinkle Kasoori methi and fresh coriander leaves and serve it with paratha.

Meghna Nath