Green Mutton Keema (Hara Masala Mutton Keema)

 

                    Turn your usual Mutton Keema curry into an amazing dish by adding a paste of coriander-mint leaves. It will immediately take the dish into a next level with a green tinge. It turns out real yummy, with full of flavors and a blend of various spices. I also added some green peas. You may skip if you want.

                 In this recipe, I have used mutton keema. However, you can also go in for chicken keema as per your preference. This is a great party recipe and just perfect for a weekend lunch menu. So do give it a try by checking out the step by step pictorial recipe to prepare this great comfort food. 

          This recipe is almost similar to the very popular Mumbai style Irani Keema Curry minus the dill leaves, which is mandatory in this dish. The original recipe, bought to India by the Persians, is served for breakfast with buttered pav in all Irani restaurants across the city. 

          The dill leaves along with coriander and mint imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with steamed rice, jeera rice, tandoori roti, naan, chapatti or any variety of Indian bread. 

• 150-200 gms. mutton keema / mince, washed well and drained
• 1/3 cup frozen green peas
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• pinch of turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 cup coriander leaves, roughly chopped
• 1/4 cup mint leaves
• 1 tbsp. chopped coriander leaves to garnish

          Make a paste of the coriander leaves and mint leaves along with 1/4 cup water. Keep aside. 

          Heat oil in a pan and sauté the onion till they turn translucent. 

          Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder. Mix well and sauté for 2 minutes. 

          Then add the mutton keema and salt to taste. Cook on a low flame till the moisture has almost been absorbed.

          Add the peas and 1/2 cup water. Cover and simmer till the gravy turns thick. 

          Now time to add the coriander-mint paste. Mix well and continue to sauté on a medium to high flame till the oil separates.

          Garnish with chopped coriander leaves and enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

                Heat oil in a pan & sauté the onion till they turn translucent. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder. Mix well & sauté for 2 minutes. 

Then add the mutton keema & salt to taste. Cook on a low flame till all the moisture has almost been absorbed.

                     Add the peas 

                 and 1/2 cup water. Cover & simmer till the gravy turns thick. 

                 Now time to add the coriander-mint paste. 

Mix well & continue to sauté on a medium to high flame till the oil separates.

                   Garnish with chopped coriander leaves.

             Enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

Drumstick & Raw Mango Curry

                   This mango season is really a blessing for me and I am making full use of it by experimenting with raw and ripe mangoes in my cooking. Today I prepared a dry and tangy drumstick curry with raw mangoes. It can be had as a side dish with either rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 3-4 drumstick, chopped into 2" pieces, boiled al dente 
• handful of coriander leaves along with the stalks
• 3-4 garlic cloves
• 2-3 green chilies
• 1 small raw mango, chopped
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. nigella seeds
• 1/4 tsp. asafoetida
• 2-3 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder

          Blend the mango, coriander leaves, green chilies and garlic into a paste. Keep aside. Heat oil in a pan and temper with mustard seeds, nigella seeds and asafoetida. Allow it to splutter.

          Add the onions and fry till light brown. Now add the ground paste, turmeric powder and salt. Stir fry on a medium flame till the oil separates.

          Add the drumstick and mix well. Sprinkle some water and cook, covered on a low flame for 1-2 minutes. Switch off the flame and serve with rice or chapattis.

                         Blend mango, coriander leaves, green chilies & garlic into a paste. 

                         Heat oil & temper with mustard seeds, nigella seeds & asafoetida. 

                                  Add onions & fry till light brown.  

                          Add ground paste, turmeric powder & salt. Sauté till oil separates.

                  Add drumstick & mix well. Sprinkle some water & cook, covered for 1-2 
                  minutes. 
                         

                                  Serve with rice or chapattis.

Spicy Scrambled Green Chicken Fry

   
          A dry side dish of boiled and shredded chicken stir fried with onion  and a green paste made of coriander leaves, ginger and garlic. As it is a spicy variation, I liberally added 2 chili peppers, chili flakes and pepper powder. It goes well with any rice variety, especially jeera rice or naan / paratha. So check out the step by step pictorial recipe to prepare it.

• 2 cups boneless chicken, boiled & shredded
• 3-4 tbsp. oil
• 1 tsp. cumin seeds
• 3 onion, chopped
• 1 cup coriander leaves
• 3-4 garlic cloves
• 1" ginger
• 2 long chili pepper, chopped
• salt to taste
• 1 tsp. chili flakes
• 1 tsp. pepper powder or to taste
• 1/4 tsp, turmeric powder
• 1 tsp. tomato paste
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 2 tbsp. lemon juice
• lemon wedges, chopped fresh chili & coriander leaves to garnish (opt)

          Make a paste with coriander leaves, ginger and garlic. Keep aside. Heat oil in a non-stick pan and temper with cumin seeds followed by the onion. Sauté till light brown.

          Add the shredded chicken and chili pepper, Sauté till it gets a brownish tinge. Now add the green paste, salt, turmeric powder, tomato paste, pepper powder and chili flakes.

          Continue to sauté for 8-10 minutes on low flame till dry. Add the garam masala powder and cumin powder. Fry for a further 2-3 minutes.

          When done add lemon juice and mix well. Garnish with coriander leaves, lemon wedges and fresh chilies and serve hot as a side dish with either plain pulao, jeera rice or naan / paratha.

                          Temper oil with cumin seeds. Add onion & sauté till light brown.

                        Add boiled & shredded chicken & red chili pepper. Sauté till it gets
                        a brownish tinge. 

                   Add green paste, salt, turmeric powder, tomato paste, chili flakes & pepper 
                   powder. Sauté for 8-10 minutes. Then add garam masala powder & cumin 
                   powder. Sauté for 2-3 minutes.
                                        

                         Add lemon juice & mix well. Serve with jeera rice / naan / paratha.