Keema Bhindi Masala Recipe - Okra & Minced Meat Curry
A high protein North Indian Recipes recipe with bhindi (lady finger/okra) - cut into 1/2 inch pieces, salt - to taste, mustard oil. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Keema Bhindi Masala Recipe - Okra & Minced Meat Curry, first we will roast the bhindi
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)teaspoons garam masala powder(2) - 2
To make roasted BhindiInto a pan add mustard oil
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)mustard oil(1 tablespoon)chicken - cut into 1/2 inch pieces(500 grams)tablespoons mustard oil(2) - 3
Once the oil is hot add the bhindi and sprinkle salt to taste
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)salt - to tastesalt - to taste - 4
Stir to combine
- 5
Keep the ladle in the pan and cover with the lid
- 6
Placing the ladle inside the pan helps to keep the lid ajar
- 7
This also helps the bhindi to cook well at the same time not get sticky
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams) - 8
Saute at regular intervals to cook the bhindi on all sides
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams) - 9
Once the bhindi is well roasted and cooked through turn off the heat and keep aside
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams) - 10
To Mince ChickenTo mince the chicken attach the chopping blade into the Preethi zodiac master chef jar
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams) - 11
Add the chicken pieces to the jar and close the jar with its lid
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams) - 12
Pulse to make minced Chicken
chicken - cut into 1/2 inch pieces(500 grams) - 13
Once done remove the minced chicken into a bowl and keep aside
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams) - 14
To make the Keema MasalaInto a pan add oil and once the oil is hot add the onions, green chillies, ginger, garlic
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams)green chillies - slit(2)onions - finely chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(8)red chilli powder(1 teaspoon)teaspoons garam masala powder(2) - 15
Saute until the onions soften and turn golden brown in colour
onions - finely chopped(2) - 16
Once done add the chicken keema and salt to taste
salt - to tastechicken - cut into 1/2 inch pieces(500 grams)salt - to taste - 17
Saute on high heat for 3-4 minutes until the chicken in half cooked and changes colour
chicken - cut into 1/2 inch pieces(500 grams) - 18
At this stage add the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala and stir well to combine
homemade tomato puree(1 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)teaspoons garam masala powder(2)coriander (dhania) leaves - small bunch - 19
Add 1/4 cup water
- 20
Check the salt and add more if required
salt - to tastesalt - to taste - 21
Cover and cook the keema till the chicken is completely cooked
chicken - cut into 1/2 inch pieces(500 grams) - 22
This will take about 5 minutes
- 23
After the chicken is cooked stir in the roasted bhindi and kasuri methi
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 24
Toss to combine well
- 25
Garnish with coriander leaves and turn off the heat
teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - small bunch - 26
Transfer the Keema Bhindi Masala into a serving bowl and serve hot
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams)teaspoons garam masala powder(2) - 27
Serve Keema Bhindi Masala Recipe - Okra & Minced Meat Curry hot with parathas or poori and Carrot Cucumber Tomato Salad with Lemon and Coriander for a satisfying meal
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)homemade tomato puree(1 cup)teaspoons coriander powder (dhania)(2)teaspoons garam masala powder(2)coriander (dhania) leaves - small bunch
Nutrition Facts
Per serving
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Keema Bhindi Masala Recipe - Okra & Minced Meat Curry
A high protein North Indian Recipes recipe with bhindi (lady finger/okra) - cut into 1/2 inch pieces, salt - to taste, mustard oil. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
27 steps- 1
To begin making the Keema Bhindi Masala Recipe - Okra & Minced Meat Curry, first we will roast the bhindi
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)teaspoons garam masala powder(2) - 2
To make roasted BhindiInto a pan add mustard oil
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)mustard oil(1 tablespoon)chicken - cut into 1/2 inch pieces(500 grams)tablespoons mustard oil(2) - 3
Once the oil is hot add the bhindi and sprinkle salt to taste
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)salt - to tastesalt - to taste - 4
Stir to combine
- 5
Keep the ladle in the pan and cover with the lid
- 6
Placing the ladle inside the pan helps to keep the lid ajar
- 7
This also helps the bhindi to cook well at the same time not get sticky
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams) - 8
Saute at regular intervals to cook the bhindi on all sides
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams) - 9
Once the bhindi is well roasted and cooked through turn off the heat and keep aside
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams) - 10
To Mince ChickenTo mince the chicken attach the chopping blade into the Preethi zodiac master chef jar
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams) - 11
Add the chicken pieces to the jar and close the jar with its lid
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams) - 12
Pulse to make minced Chicken
chicken - cut into 1/2 inch pieces(500 grams) - 13
Once done remove the minced chicken into a bowl and keep aside
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams) - 14
To make the Keema MasalaInto a pan add oil and once the oil is hot add the onions, green chillies, ginger, garlic
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams)green chillies - slit(2)onions - finely chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(8)red chilli powder(1 teaspoon)teaspoons garam masala powder(2) - 15
Saute until the onions soften and turn golden brown in colour
onions - finely chopped(2) - 16
Once done add the chicken keema and salt to taste
salt - to tastechicken - cut into 1/2 inch pieces(500 grams)salt - to taste - 17
Saute on high heat for 3-4 minutes until the chicken in half cooked and changes colour
chicken - cut into 1/2 inch pieces(500 grams) - 18
At this stage add the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala and stir well to combine
homemade tomato puree(1 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)teaspoons garam masala powder(2)coriander (dhania) leaves - small bunch - 19
Add 1/4 cup water
- 20
Check the salt and add more if required
salt - to tastesalt - to taste - 21
Cover and cook the keema till the chicken is completely cooked
chicken - cut into 1/2 inch pieces(500 grams) - 22
This will take about 5 minutes
- 23
After the chicken is cooked stir in the roasted bhindi and kasuri methi
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 24
Toss to combine well
- 25
Garnish with coriander leaves and turn off the heat
teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - small bunch - 26
Transfer the Keema Bhindi Masala into a serving bowl and serve hot
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)chicken - cut into 1/2 inch pieces(500 grams)teaspoons garam masala powder(2) - 27
Serve Keema Bhindi Masala Recipe - Okra & Minced Meat Curry hot with parathas or poori and Carrot Cucumber Tomato Salad with Lemon and Coriander for a satisfying meal
bhindi (lady finger/okra) - cut into 1/2 inch pieces(250 grams)homemade tomato puree(1 cup)teaspoons coriander powder (dhania)(2)teaspoons garam masala powder(2)coriander (dhania) leaves - small bunch
About this recipe
A high protein North Indian Recipes recipe with bhindi (lady finger/okra) - cut into 1/2 inch pieces, salt - to taste, mustard oil. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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