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 tomato chopped 
1 tsp jeera/cumin seeds
5-6 black pepper corns
1/2 cup green peas
1 potato cut in 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


NewerStories OlderStories Home

15 comments:

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

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

    ReplyDelete
  3. Can we wash mince meat? Last time i washed mince meat.lost half and the taste was bit different?

    ReplyDelete
  4. We have always been washing it ..you can do it the way you want and always do

    ReplyDelete
  5. How much approx time to cook mince mutton after it is covered

    ReplyDelete
  6. I made this today for the second time. The only change I did was ground the curry leaves with the green masala. This recipe is a keeper.

    ReplyDelete
  7. Thanks for sharing, never knew of a green version kheema. Certainly will try

    ReplyDelete
  8. i must try this.it looks very delicious.

    ReplyDelete
    Replies
    1. It reminds me of olympiad restaurant kheema...added shepu bhaji instead of palak ...great taste...try it sometime ..your recipe is yummmmm

      Delete
  9. Berry Contd ...chop the shepu bhaji ; do not grind it

    ReplyDelete
    Replies
    1. Yes I do add finely chopped shepu/dill leaves it does taste great..thank you so much

      Delete
  10. Superb recipe. I used chicken mince,a dill chopped fine towards the end, along with crushed kasuri methi. It was delicious. Thanks for the wonderful recipe.. very nutritious too.

    ReplyDelete