Introduction:
Keema Bhindi is a delicious fusion of spiced minced meat and tender okra (bhindi), cooked together to create a flavorful Pakistani curry. It’s a popular dish for lunch and dinner, often served with roti or paratha. This easy homemade recipe brings restaurant-style taste to your kitchen with minimal ingredients.
📝 Ingredients for Keema Bhindi:
-
½ kg chicken or beef keema (minced meat)
-
250g bhindi (okra), chopped
-
2 medium onions, finely sliced
-
2 tomatoes, chopped
-
1 tablespoon ginger garlic paste
-
2 green chilies, chopped
-
1 teaspoon red chili powder
-
½ teaspoon turmeric powder
-
1 teaspoon coriander powder
-
Salt to taste
-
¼ cup oil
-
Fresh coriander for garnish
🔪 Step-by-Step Instructions:
1. Fry the Bhindi
-
Heat 2 tablespoons of oil in a pan.
-
Fry chopped bhindi until slightly golden and set aside.
2. Prepare the Keema Base
-
In another pan, heat oil and add sliced onions. Fry until golden brown.
-
Add ginger garlic paste and cook for a minute.
-
Add tomatoes, salt, red chili, turmeric, and coriander powder. Cook until tomatoes are soft.
-
Add keema and cook until water dries and oil separates.
3. Combine and Finish Cooking
-
Add fried bhindi and chopped green chilies to the keema.
-
Cook for another 5–10 minutes on low flame.
-
Garnish with fresh coriander.
💡 Tips and Notes:
-
Always fry bhindi separately to avoid sliminess.
-
You can use mutton keema for a richer taste.
-
Add a squeeze of lemon for extra flavor.
❓ FAQs:
Q1: Can I make this recipe with frozen bhindi?
Ans: Yes, just thaw and pat dry the bhindi before frying.
Q2: How long does it take to cook keema?
Ans: Around 20–25 minutes depending on the meat type.
Q3: What can I serve with Keema Bhindi?
Ans: Best served with roti, paratha, or even zeera rice.
🙏 Final Words:
Thank you for reading! If you enjoyed this Keema Bhindi recipe, don’t forget to try it at home and share with friends and family. Happy cooking! 😊
0 Comments