A bit of herby, a little bit creamy, and filled with spice, this Irani-style Green Kkeema would possibly simply turn into your new consolation meals.
You know the way common keema is already good? This inexperienced keema masala simply takes it up a notch. The recent coriander, mint, and a little bit spinach give it a vibrant, herby twist that makes it style lighter however nonetheless filled with flavour.
What I like most is how low-effort it’s!. The mince cooks in its personal juices, so that you don’t must babysit the pan or drown it in water. By the time it’s performed, the meat is tender, the masala is creamy, and it’s good with all the pieces you’d like!
JUmp to part: Green Keema Masala
Green Keema Masala Ingredients
Green masala paste
- Coriander leaves – The important flavour and color booster.
- Mint leaves – Adds freshness and a cooling word.
- Palak (spinach) leaves – Just just a few for physique and that vibrant inexperienced coloration.
- Green chillies – For warmth; regulate relying on how spicy you prefer it.
- Tomato – A bit of tang to stability the greens.
- Coriander seeds – Adds a nNutty, earthy base flavour.
- Peppercorns – For aA contact of spice and heat.
- Green cardamoms + black cardamom – For aroma and depth.
- Ice cubes – Keeps the paste vibrant inexperienced whereas mixing.
For masala curd combine
- Curd (yogurt), whisked – Creamy and tangy base.
- Red chilli powder – Adds color and warmth.
- Coriander powder – For a rounded, earthy flavour.
- Jeera (cumin) powder – Adds heat and depth.
To make keema
- Oil – Any impartial cooking oil works.
- Cumin seeds – The first crackle of flavour.
- Onions, finely chopped – Form the physique of the masala.
- Green chillies, slit – Extra chunk of warmth.
- Ginger-garlic paste – The traditional flavour basis.
- Mutton keema (minced mutton) – The hero of the dish.
- Salt + turmeric powder – For seasoning and color.
- Water (optionally available) – Only if wanted; the mince releases sufficient moisture.
- Green peas – Sweetness and texture distinction.
- Dill leaves – Fresh, barely sharp flavour that lifts the keema.
- Kasuri methi, roasted and crushed – Smoky, earthy notes.
- Garam masala powder – To end with heat.
- Butter – A contact of richness proper on the finish.
- Coriander leaves, chopped – For garnish and freshness.
Richa’s Top Tips For Green Keema Masala
- Blend with ice cubes – Keeps the inexperienced masala paste vibrant and fresh-looking.
- Whisk the curd effectively – Prevents it from splitting when it hits the recent pan.
- Pour the curd on a low flame – Always add whisked curd into the pan after decrease the warmth to forestall it from splitting.Â
- Cook onions patiently – Let them flip golden for a deeper, sweeter flavour within the base.
- Let the keema cook dinner in its personal juices – The mince releases sufficient moisture, so that you don’t want so as to add further water.
- Add dill on the finish – Keeps the flavour sharp and recent as an alternative of overpowering.
- Butter makes it higher – Stirring in butter on the finish provides the keema a wealthy end.
Frequently Asked Questions
The base masala makes all of the distinction. Green keema is made with coriander, mint, spinach, and a recent inexperienced paste, so it’s herby and lighter in style. Red keema makes use of tomatoes, crimson chilli, and dry spices for a richer, spicier flavour.
Yes! Chicken mince cooks a lot sooner, so scale back the cooking time to about 10–12 minutes. Just maintain an eye fixed so it doesn’t dry out.
They’re mainly the identical, keema is simply the Hindi/Urdu phrase for minced meat. Recipes like this one typically say keema as a result of it’s the standard Indian type of cooking it.
Storage Tips
- Fridge: Store the cooked keema in an hermetic container within the fridge for as much as 2–3 days. Reheat on the range with a splash of water or inventory to loosen it up.
- Freezer: Keema freezes effectively. Portion it into freezer-safe packing containers and retailer for as much as a month. Thaw in a single day within the fridge earlier than reheating.
- Meal prep: You could make the inexperienced masala paste upfront and refrigerate it for two–3 days or freeze it in ice dice trays. Just pop a dice or two out once you’re able to cook dinner.
- Best freshness tip: Add dill leaves recent if attainable, if frozen with the curry, they have an inclination to lose their sharp flavour.
Serving Ideas
Green keema masala is hearty, herby, and filled with flavour, the form of dish that deserves a very good accomplice on the plate. Here are some recipes from the weblog that go completely with it:
- With naan – Try it with Butter Naan or Garlic Naan for that traditional keema-and-bread combo.
- Rolled into parathas – Serve with Lachha Paratha or Plain Parathas for a filling meal.
- Over rice – It pairs fantastically with Jeera Rice or Peas Pulao.
- With biryani sides – Add it to a selection with Vegetable Biryani for a wealthy, festive desk.
- Simple consolation meal – Eat it with plain Steamed Rice and a aspect of Onion Raita once you need one thing homely.
- As stuffing – Use it inside Homemade Pav for a Mumbai-style keema pav expertise.
Customisation Ideas
- Switch the protein – Swap mutton for rooster and even lamb; simply regulate cooking time (rooster cooks sooner).
- Make it vegetarian – Use soya granules, mushrooms, or finely chopped veggies for a hearty veg model.
- Dial up the warmth – Add further inexperienced chillies or a spoon of chilli powder for those who prefer it spicier.
- Go lighter – Skip the butter on the finish and use much less oil if you’d like a leaner model.
- Add extra greens – Throw in further spinach or methi leaves for a more healthy twist.
- Peas or no peas – Keep them for sweetness and texture, or depart them out for those who favor a smoother keema.
Did You Know?
Mumbai’s Irani cafés, the place this inexperienced keema masala has its roots, had been began by Zoroastrian immigrants from Iran within the nineteenth and twentieth centuries. These cafés shortly turned iconic for serving reasonably priced meals like keema pav, chai, and bun maska to busy city-goers. Unlike the spicier crimson keema, the Irani-style inexperienced keema makes use of recent herbs like coriander, mint, and spinach, which give it a lighter flavour and that placing inexperienced color.Â
This keema is easy, recent, and hearty all of sudden. It’s received sufficient flavour to face out, however nonetheless seems like one thing you may fortunately eat any day of the week. Just add some pav, rice, or naan and also you’ve received your self a correct consolation meal.
Are you going to attempt it? Tag me on Instagram @my_foodstory, I’d like to see your keema creations!
Watch Green Keema Masala Recipe Video
Prevent your display from going darkish
Making inexperienced masala paste
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Add all components for inexperienced paste right into a blender, grind to a clean paste and put aside.
¾ cup coriander leaves, 9-10 mint leaves, 3-4 palak leaves, 3 inexperienced chillies, ½ tomato, ¾ tablespoon coriander seeds, 4 pepper corns, 2 inexperienced cardamoms, 1 black cardamom, 2 ice cubes
Making spice curd combine
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Take all components in a bowl, mix to make a clean combination and put aside.
¼ cup curds, 1 teaspoon crimson chilli powder, 1 ½ tablespoons coriander powder, ½ tablespoon jeera powder
Making inexperienced keema masala
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Heat oil in a kadai or pan, add cumin seeds and as soon as they splutter, add onions & fry for 5-6 minutes on low until onions flip golden. Add ginger garlic paste and saute for 1-2 minutes until aromatic.
3 tablespoons oil, ¾ teaspoon cumin seeds, 3 giant onions finely chopped, 3 tablespoons ginger garlic paste
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Add keema, turmeric powder, salt and saute on medium for 5-7 minutes until the keema is roasted effectively.
½ kg mutton keema, ¼ teaspoon salt, ¼ teaspoon turmeric powder
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Add the spice curd combine, inexperienced masala paste and saute for 3-4 minutes until the pastes are roasted effectively. Cook lined on low. As you cook dinner, the mutton and curd will depart its personal moisture, so there is no such thing as a want so as to add further water to it, let the mutton cook dinner in its personal water for subsequent 15-18 minutes whereas stirring sometimes until the keema is tender. (See word 1)
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Add dill leaves, inexperienced chillies, inexperienced peas, garam masala and ¼ to ½ cup of water (see word 2) and cook dinner for 5-7 minutes until the inexperienced peas are cooked effectively however not mushy. Add kasuri methi, butter and cook dinner for 1-2 minutes.
2 inexperienced chillies, ¼ – ½ cup water, ¼ cup inexperienced peas, ¼ cup dill leaves, ½ tablespoon kasuri methi, ½ teaspoon garam masala powder, 1 tablespoon butter
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Garnish with coriander leaves and serve.
2 tablespoons finely chopped coriander leaves
- If the mutton mince is of a harder high quality, you could must strain cook dinner at this stage. Add the contents of the pan to a strain cooker with approx. ¼ cup of water and cook dinner on low for 3-4 whistles or 8-10 minutes until the meat is tender.
- Add ¼ to ½ cup of water, so the inexperienced peas get cooked.
Calories: 236kcal, Carbohydrates: 18g, Protein: 4g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 451mg, Potassium: 322mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1058IU, Vitamin C: 24mg, Calcium: 130mg, Iron: 2mg
This article was researched and written by Harita Odedra.
