Keema Bhindi Masala – Okra & Minced Meat Curry Recipe
Introduction:
Keema Bhindi Masala is a delightful combination of minced chicken and tender, roasted okra (bhindi) cooked in a flavorful, spiced curry. This North Indian recipe, perfect for a hearty dinner, brings together the richness of garam masala, coriander powder, and turmeric, while the roasted okra adds a satisfying texture and earthiness to the dish. Paired with parathas or pooris, it makes for a perfect meal that’s both high in protein and incredibly delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 250 grams, cut into 1/2-inch pieces |
| Salt | To taste |
| Mustard oil | 1 tablespoon |
| Chicken (boneless, skinless) | 500 grams, cut into 1/2-inch pieces |
| Mustard oil | 2 tablespoons |
| Green Chilies | 2, slit |
| Onions | 2, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Garlic | 8 cloves, finely chopped |
| Homemade Tomato Puree | 1 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 2 teaspoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Fresh Coriander Leaves (Dhania) | Small bunch, chopped |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: High Protein, Non-Vegetarian
Instructions
Step 1: Roasting the Bhindi
To start, let’s prepare the roasted bhindi. In a large pan, heat 1 tablespoon of mustard oil over medium heat. Once the oil is hot, add the chopped bhindi and season with a pinch of salt. Stir well to combine.
Next, cover the pan with a lid but leave a small gap by placing a ladle inside the pan. This technique ensures that the bhindi cooks evenly without becoming too sticky. Saute the bhindi at regular intervals until it is roasted on all sides and tender. Once done, remove the bhindi from the pan and set aside.
Step 2: Mince the Chicken
To mince the chicken, use a food processor or a chopping blade in a Preethi Zodiac MasterChef jar. Place the chicken pieces in the jar and pulse until finely minced. Once minced, transfer the chicken to a separate bowl and set aside.
Step 3: Preparing the Keema Masala
For the keema masala, heat 2 tablespoons of mustard oil in the same pan. Once the oil is hot, add the finely chopped onions, slit green chilies, ginger, and garlic. Saute the mixture on medium heat until the onions become soft and golden brown.
Now, add the minced chicken to the pan along with salt to taste. Stir and cook on high heat for 3-4 minutes until the chicken is half-cooked and begins to change color.
Step 4: Adding Spices and Tomato Puree
To the partially cooked chicken, add the homemade tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix well to combine the spices with the chicken.
Pour in 1/4 cup of water to adjust the consistency and stir again. Taste the mixture and adjust the salt if needed. Cover the pan and allow the chicken to cook fully for another 5 minutes.
Step 5: Combining the Roasted Bhindi
Once the chicken is thoroughly cooked, add the roasted bhindi and kasuri methi to the pan. Toss gently to combine, ensuring the okra is well incorporated into the keema.
Step 6: Garnish and Serve
Finish by garnishing the Keema Bhindi Masala with freshly chopped coriander leaves. Stir well, then remove the pan from heat.
Transfer the Keema Bhindi Masala to a serving bowl and serve hot. It pairs beautifully with soft parathas, pooris, or a side of Carrot Cucumber Tomato Salad with lemon and coriander for a satisfying meal.
Tips for the Perfect Keema Bhindi Masala:
- Roast the Bhindi Well: Ensure the bhindi is roasted properly to avoid any stickiness in the curry. The ladle trick works wonders here.
- Chicken Mince Texture: If you prefer a finer texture for the minced chicken, pulse a little longer in the food processor.
- Adjust Spice Levels: If you like it spicier, feel free to add extra green chilies or chili powder to suit your taste.
- Kasuri Methi: This ingredient adds an aromatic and slightly bitter flavor, which is essential to the dish’s profile. Don’t skip it!
Nutritional Information (Approximate Per Serving):
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Carbohydrates | 12g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | 600mg |
| Cholesterol | 60mg |
Conclusion:
Keema Bhindi Masala is a comforting and protein-packed dish, ideal for any dinner table. The combination of succulent minced chicken with tender, roasted okra in a spiced, aromatic curry makes this recipe a hit among those who love rich, flavorful North Indian cuisine. Whether you serve it with warm parathas or crispy pooris, it promises to be a crowd-pleaser. Enjoy this delicious and wholesome curry with your loved ones!
