Green Kheema Masala/Hara Kheema/Keema Masala

Hara Kheema/Green Kheema/keema masala is one of the most loved dish at my place we love to have this with naan/pav .Green masala adds a very nice flavour to the kheema .To make it more healthy i always add methi or palak/spinach.you get lovely green colour plus its always good to add leafy veg in your diet .So i try  my best to include veggies whenever i make non veg.

Serve this with anything with naan/roti/pav it taste best with anything.I have made this with mutton/goat meat mince you can use beef/chicken as well .
restaurant style hara kheema/hara mutton keema/green beefkheema
Ingredients
500 gm mutton mince
1 bunch spinach
1/2 cup coriander leaves
handfull mint leaves
7 -8 green chillies/as needed
1 inch ginger
 7- 8 garlic
1 tsp jeera/cumin seeds
5-6 black pepper corns
1/2 cup green peas
1 potato cut inn small cubes
2 onions chopped fine
1 tsp garam masala powder
2 bay leaves
curry leaves a sprig
oil 2tbsp or as needed
saltto taste 



Method

  • Wash the kheema /mince well and drain all the water
  • blanch the spinach/palak
  • grind chillies ,palak ,coriander mint ginger garlic jeera and pepper together to a paste adding little water 
  • heat oil in  vessel /pan add curry leaves and bay leaves
  • now add chopped onions and saute till onion turns translucent
  • add chopped tomato and saute for sometimes
  • now add in the ground green paste .
  • saute well for 7 to 8 minutes over medium flame.
  • Add the kheema and saute well for 4 to 5 minutes
  •  add green peas cubed potato and about 1 cup water and cover with lid and cook over med flame.
  • add salt and also water if needed 
  • let it cook till the mince potato and peas  are cooked well
  • once done add garam masala powder
  • serve hot with pav/naan /roti with lemon wedge and some onion rings.


i have used light green chillies which are less spicy if using the darker ones use 4 to 5 or as per your spice level tolerance
this taste best with mutton or beef mince but you can feel free to use chicken mince
i also add methi /fenugreek leaves ,you can either chop them and use or blanch with spinach and use


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4 comments:

  1. wow.. that looks amazing and fingerlicking good...

    ReplyDelete
  2. very rich gravy, looks really delicious... perfect with pooris :)

    ReplyDelete