Keema Bhindi Recipe: A North Indian Delight
Keema Bhindi, a popular North Indian dish, brings together the savory goodness of minced chicken (or mutton) and the delightful crunch of okra (bhindi). The rich, spiced keema pairs beautifully with tender, sautéed okra, adding both texture and flavor to this mouthwatering dish. Whether you’re preparing a hearty dinner for your family or cooking for a special occasion, this dish is sure to become a favorite.
The combination of aromatic spices like Kashmiri red chili, coriander, cumin, and garam masala gives the keema its distinctive flavor. The addition of kasuri methi and fresh coriander elevates the taste, while the crispy okra adds a delightful contrast to the softness of the minced chicken. Serve it with hot roti, paratha, or steamed rice for a fulfilling meal.
Keema Bhindi Recipe Overview:
- Cuisine: North Indian
- Course: Dinner
- Diet: High Protein, Non-Vegetarian
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Serves: 4-5
Ingredients for Keema Bhindi Recipe:
| Ingredient | Quantity |
|---|---|
| Chicken (ground, or mutton) | 500 grams |
| Okra (Ladyfinger) | 250 grams |
| Onions (finely chopped) | 2 |
| Tomatoes (finely chopped) | 2 |
| Ginger-garlic paste | 1 tbsp |
| Kashmiri red chili powder | 1 tbsp |
| Coriander powder | 2 tsp |
| Turmeric powder | 1 tsp |
| Cumin powder (roasted) | 1 tsp |
| Garam masala powder | 1 ½ tsp |
| Oil | 2 tsp + 2 tbsp for frying |
| Coriander leaves (chopped) | For garnish |
| Kasuri methi | 1 tsp |
Instructions for Making Keema Bhindi:
-
Prepare the Okra:
Begin by thoroughly washing the okra (bhindi) and drying it well with a clean kitchen towel. This step is crucial to prevent the okra from becoming slimy during cooking. Once dried, cut off the ends of the okra and slice them into small pieces. -
Fry the Okra:
Heat 2 teaspoons of oil in a pan. Add the sliced okra and sauté for 4 to 5 minutes until they are slightly tender but still maintain a slight crunch. Once done, transfer the cooked okra to a kitchen towel to absorb any excess oil and set it aside. -
Cook the Onions and Aromatics:
In the same pan, add another 2 tablespoons of oil. Add the finely chopped onions and sauté them until they become soft and translucent. Once the onions have softened, add the ginger-garlic paste and cook for another 2 to 3 minutes until the raw aroma fades away. -
Add Tomatoes and Spices:
Next, add the chopped tomatoes to the pan and cook them until they become soft and blend with the onion mixture. Add the Kashmiri red chili powder, coriander powder, turmeric powder, and cumin powder. Stir well and let the spices cook for 1 minute, allowing the flavors to meld together. -
Cook the Minced Meat:
Add the minced chicken (or mutton) to the pan, stirring well to ensure it is evenly mixed with the spice mixture. Cook until the chicken is browned and fully cooked through. -
Add Water and Simmer:
Pour in a small amount of water (approximately ½ cup) to help create a slightly saucy consistency for the keema. Allow the mixture to simmer for 2 minutes, ensuring the meat absorbs all the flavors. -
Add the Fried Okra:
Gently add the fried okra back into the pan, mixing it well with the keema. Let the dish cook for an additional 5 minutes, allowing the okra to soak in the flavors of the spices and the meat. -
Finish with Garam Masala and Kasuri Methi:
Sprinkle the garam masala powder over the keema bhindi, and toss in the kasuri methi. Stir well and cook for another minute, letting the spices infuse into the dish. -
Garnish and Serve:
Turn off the heat and garnish with freshly chopped coriander leaves. Serve your delicious Keema Bhindi hot with soft phulka (Indian flatbread) or a side of Burani Raita for a wholesome dinner.
Tips for the Perfect Keema Bhindi:
- Meat Choice: While chicken is commonly used, you can substitute it with ground mutton for a richer flavor. The cooking times will remain similar, but mutton may take a little longer to cook through.
- Okra Tips: Make sure the okra is well-dried before frying to avoid excess moisture, which can make the okra slimy.
- Adjust Spice Levels: Kashmiri red chili powder provides a mild heat and vibrant color, but you can increase the quantity if you prefer more spice.
- Variation: For a healthier version, you can skip the frying step for the okra and cook it directly in the pan with the keema.
Serving Suggestions:
Keema Bhindi pairs beautifully with phulka (soft whole wheat flatbreads), paratha, or steamed rice. A side of Burani Raita adds a refreshing and cooling contrast to the dish’s spicy flavors.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~28 grams |
| Carbohydrates | ~10 grams |
| Fat | ~18 grams |
| Fiber | ~3 grams |
| Sodium | ~400 mg |
| Iron | ~3.5 mg |
| Vitamin C | ~20 mg |
This Keema Bhindi Recipe brings together the best of both worlds – the softness of minced chicken (or mutton) and the crunchy, flavorful okra, making it a dish that’s both hearty and satisfying. Whether you’re cooking for a family dinner or a special gathering, this dish will undoubtedly win over your guests with its aromatic spices and delicious texture. Enjoy!
