Green Keema: 25-Min Recipe

Chef Bipin Bhatt, executive sous chef, Taj Bangalore, shares his tempting recipe.

Ingredients

• 500 gm keema or minced meat, preferably mutton
• 1/3 cup oil
• 5 medium-sized onions, chopped
• 3-4 tbsp ginger-garlic paste
• ½ cup green peas
• ¼ cup sua or shepu or dill leaves

Ingredients, continued

• Hot water, approximately 300 ml
• Pinch garam masala
• Salt to taste, about 1½ tsp
• Fresh green dhania or coriander leaves or cilantro, chopped for garnish
• 3 tbsp butter
• Few pinches kasuri methi or dried fenugreek leaves

Ingredients, continued

For the green masala paste:

• 1 cup dhania or coriander leaves or cilantro
• 10 pudina or mint leaves
• 3-4 palak or spinach leaves
• 3-4 green chillies
• 1 tbsp coriander seeds
• 4-5 peppercorns
• 1 tsp jeera or cumin seeds
• 2 green elaichi or cardamom
• 1 bara elaichi or black cardamom seeds
• 1 ice cube
• Little water

Ingredients, continued

For masala dahi:

• 1/3 cup yoghurt
• 2 tbsp brown dhania or coriander powder
• ½ tsp red chilly powder
• 1 tsp jeera or cumin powder

Method

For the green masala:

• Grind all green masala ingredients in a blender/mixer into a thick paste.
  Keep aside.

For masala dahi:

• In a bowl, add the yoghurt, dhania powder, jeera powder, red chilly powder.
  Mix well.
  Keep aside.

Method, continued

• Heat the oil in a saucepan over medium heat.
  Add the onions and cook till golden brown.
  Add the ginger-garlic paste and mix well.
  Cook for 3-4 minutes.
• Add the keema green peas and cook for a few minutes on high heat.
  Add the green masala paste and mix well.
  Add the masala dahi.
  Mix well.

Method, continued

• Cook for 5-6 minutes more over medium heat till it starts giving off oil.
  Add the dill leaves, mix well and the add the hot water, salt.
• Cook for 10-15 minutes.
  Add more salt or chilly powder if required and add the garam masala and the dhania leaves.
• Finish with a tadka of butter and the kasuri methi.
  Serve with paav or rotis; Serves 2.