Kheema or Minced meat is almost always present at our home and I have shared almost a dozen recipes using minced meat as the key ingredient right from side dishes such as Kheema baingan masala, Aloo kheema, Kababcheeni ka kheema to mains like Kheema Seviyan biryani and Fitni pulao to starters like Kheema luqmi and Kheema cutlet but, today's recipe is the basic and simple Kheema curry.
My most special memory with today's dish is that this curry was my late grandpa's favorite so much so that he had nothing but Kheema curry for an entire month! This finger lickin' good curry will probably make you do the same as him ☺
Kheema curry is usually made along with Khichidi for our elaborate sunday brunch (pic above) that which also includes my previously shared Pyaaz ka anda (onion omelette). Nevertheless Kheema curry is also made on other days as it tastes equally well with soft chapathis and steamed rice and is very easy to prepare.
Imgredients:
- Minced meat/Kheema - 250gm
- Onion - 2 nos
- Ginger garlic paste - 1 tsp
- Red chili powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Green chilies - 3 to 4 nos
- Coriander leaves - 1 bunch
- Salt - to taste
- Oil - 2 tbsp
Method:
- Wash the kheema and drain the water well. Keep aside.
- Heat oil in a kadai and add sliced onion. Saute till onion turns translucent.
- Add ginger garlic paste, red chili powder, turmeric powder, salt and combine well.
- Add kheema to it and mix to combine.
- Sprinkle little water and let kheema cook on medium to high flame.
- When the meat is cooked properly add green chilies (you can either slit them or chop finely) and coriander leaves let it cook for a few more minutes and turn off the flame.
- Serve hot.
If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page or tag@lubnamoin on Instagram.
Share your thoughts with me in the comments section below or email to lubnamoin666@gmail.com
Happy Cooking!!!
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