Keema Bhindi Recipe: A Flavorful North Indian Delight
Keema Bhindi is a delicious and wholesome dish, combining the earthy flavor of okra (bhindi) with the rich and savory taste of minced chicken (keema). This recipe, which originates from North India, is perfect for dinner and pairs beautifully with phulka (flatbread) and a side of refreshing Burani Raita. It is a high-protein, non-vegetarian dish that not only tastes amazing but also offers a nutritional boost with its protein-rich chicken and fiber-packed okra. The combination of spices adds depth and warmth, making it an ideal choice for a satisfying meal.
In this step-by-step guide, you’ll learn how to prepare this delightful recipe, from washing and prepping the ingredients to perfecting the balance of spices that make Keema Bhindi a family favorite.
Ingredients for Keema Bhindi Recipe
| Ingredient | Quantity |
|---|---|
| Chicken (minced) | 500 grams |
| Okra (bhindi) | 250 grams |
| Onion (finely chopped) | 2 medium-sized |
| Tomato (finely chopped) | 2 medium-sized |
| Ginger-garlic paste | 1 tablespoon |
| Kashmiri red chili powder | 1 tablespoon |
| Coriander powder | 2 teaspoons |
| Turmeric powder | 1 teaspoon |
| Cumin powder | 1 teaspoon (roasted) |
| Garam masala powder | 1½ teaspoons |
| Oil | 2 teaspoons + 2 tablespoons for frying |
| Kasuri methi (dried fenugreek leaves) | 1 teaspoon |
| Fresh coriander (chopped) | As required for garnish |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 grams |
| Carbohydrates | 10 grams |
| Fat | 15 grams |
| Fiber | 4 grams |
| Sugar | 3 grams |
| Sodium | 500 mg |
(Note: Nutritional values are approximate and can vary based on ingredient variations.)
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Instructions for Keema Bhindi Recipe
Step 1: Preparing the Okra
Start by washing the okra thoroughly. Pat it dry using a clean kitchen towel to remove any excess moisture, as this will help to avoid any sliminess while cooking. Cut off the ends of the okra and slice it into 1-inch pieces, then set it aside.
Step 2: Frying the Okra
Heat 2 teaspoons of oil in a pan or wok. Once the oil is hot, add the sliced okra and fry it for about 4-5 minutes, or until it softens slightly. It’s important to cook the okra lightly to retain its structure and texture. Remove the fried okra from the pan and place it on a kitchen towel to absorb excess oil. Set it aside.
Step 3: Cooking the Onions and Spices
In the same pan, add another 2 teaspoons of oil. Heat the oil and add the finely chopped onions. Sauté the onions on medium heat until they turn golden brown and soft, about 5-6 minutes. Once the onions are soft, add the ginger-garlic paste and cook it for 2-3 minutes, allowing the flavors to blend together.
Step 4: Adding Tomatoes and Ground Spices
Next, add the chopped tomatoes to the pan. Cook the mixture for about 5-6 minutes until the tomatoes soften and the oil starts to separate from the masala. At this point, add the Kashmiri red chili powder, turmeric powder, coriander powder, and roasted cumin powder. Stir well and let the spices cook for another minute, releasing their fragrant oils.
Step 5: Cooking the Minced Chicken
Add the minced chicken to the pan and stir it well to combine with the spices and onions. Cook the chicken on medium heat for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and browned. It’s important to break up the chicken as it cooks, so it blends well with the other ingredients.
Step 6: Adding Water and Simmering
Once the chicken is cooked, add about ½ cup of water to the pan, stirring well. Let it simmer for about 2 minutes, allowing the flavors to combine and create a rich, savory sauce.
Step 7: Adding Fried Okra and Kasuri Methi
Now, add the fried okra back into the pan. Mix everything together gently, so the okra doesn’t break apart. Add the kasuri methi (dried fenugreek leaves) and stir again. Let the mixture cook for an additional 5 minutes, allowing the okra to absorb the spices and flavors.
Step 8: Finishing Touches
Once the okra and chicken are cooked together, sprinkle the garam masala powder over the dish and give it one last mix. Turn off the heat and let the dish rest for a couple of minutes to allow the flavors to settle.
Step 9: Garnish and Serve
Garnish your Keema Bhindi with freshly chopped coriander leaves for a burst of color and freshness. Serve hot with warm phulka (flatbread) and a side of cooling Burani Raita.
Tips for Perfect Keema Bhindi Recipe:
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Frying the Okra: The key to avoiding slimy okra is ensuring that it is completely dry before frying. This step will help maintain the texture of the okra while ensuring it remains crisp.
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Roasting the Cumin: Roasting the cumin powder brings out its nutty flavor, enhancing the overall taste of the dish. Make sure to add it at the right time so it can infuse its aroma into the curry.
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Adjusting Spice Levels: Kashmiri red chili powder gives a mild heat and vibrant color. If you prefer a spicier dish, you can add more chili powder or a chopped green chili.
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Adding Water: Depending on how thick or thin you like the curry, adjust the water accordingly. For a thicker curry, you can reduce the water or let it cook longer to evaporate the excess moisture.
Why You’ll Love This Recipe:
Keema Bhindi is a perfect blend of tender chicken and crispy okra cooked in a fragrant medley of spices. The dish is high in protein, making it not only delicious but also a nutritious choice for those looking to include more protein in their diet. The combination of garlic, ginger, and aromatic spices gives this dish an authentic North Indian flavor, while the addition of kasuri methi (dried fenugreek leaves) adds a unique earthy aroma that takes the dish to the next level.
The slightly crunchy okra and succulent minced chicken make each bite a delight, and when paired with warm phulka and cool Burani Raita, this dish becomes a comforting, well-rounded meal.
Enjoy your Keema Bhindi with Phulka and Raita for a truly satisfying dinner!
