Delicious and Tasty Bhindi Keema Recipe by Cook with Daily Fod Recipes

Delicious and Tasty Bhindi Keema Recipe by Cook with Daily Fod Recipes

 Delicious and Tasty Bhindi Keema Recipe by Cook with Daily Fod Recipes

The most effective method to make Keema Bhindi Masala Recipe - Okra and Minced Meat Curry

Fixings

  • 250 grams Bhindi (Woman Finger/Okra), cut into 1/2-inch pieces.
  • Salt, to taste.
  • 1 tablespoon Mustard oil
  • 500 grams Chicken, cut into 1/2-inch pieces.
  • 2 tablespoons Mustard oil
  • 2 Green Chilies, cut.
  • 2 Onions finely cleaved.
  • 1 inch Ginger finely cleaved.
  • 8 cloves Garlic finely cleaved.
  • 1 cup Custom made tomato puree.
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Stew powder
  • 2 teaspoons Coriander Powder (Dhania)
  • 2 teaspoons Garam masala powder
  • Salt, to taste.
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • Coriander (Dhania) Leaves, little bunch, chopped, for decorate.

To make cooked Bhindi

  1. Into a container add mustard oil. When the oil is hot added bhindi and sprinkle salt to taste.
  2. Mix to join. Keep the scoop in the dish and cover with the top.
  3. Setting the scoop inside the skillet assists with keeping the cover slightly open. This likewise helps the bhindi to cook well simultaneously not get tacky.
  4. Sauté at normal spans to cook the bhindi on all sides. Once the bhindi is very much simmered and cooked through switch off the intensity and keep to the side.

To Mince Chicken

  1. To mince the chicken, append the hacking sharp edge into the Preethi zodiac ace cook container.
  2. Add the chicken parts of the container and close the container with its cover.
  3. Heartbeat to make minced Chicken.
  4. When done eliminate the minced chicken into a bowl and keep to the side.

To make the Keema Masala

  1. Into a dish add oil and when the oil is hot adding the onions, green chilies, ginger, garlic. Sauté until the onions mellow and become brilliant brown in variety.
  2. When done add the chicken keema and salt to taste. Sauté on high intensity for 3-4 minutes until the chicken in half cooked and changes tone.
  3. At this stage add the tomato puree, turmeric powder, red stew powder, coriander powder, garam masala and mix well to join.
  4. Add 1/4 cup water. Check the salt and add more whenever required. Cover and cook the keema till the chicken is totally cooked. This will require around 5 minutes.
  5. After the chicken is cooked mix in the simmered bhindi and kasuri Methi. Throw to join well. Decorate with coriander leaves and mood killer the intensity.
  6. Move the Keema Bhindi Masala into a serving bowl and serve hot.
  7. Serve Keema Bhindi Masala Recipe - Okra and Minced Meat Curry hot with parathas or poori and Carrot Cucumber Tomato Salad with Lemon and Coriander for a wonderful feast.
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