Keema and Bhindi Surprise: A Delicious Twist on Indian Classics
Alrighty, buckle up because this bhindi and keema recipe is about to take you on a ride! First of all, let me introduce you to this dish. It's a delicious Indian dish made with minced meat and okra. Yum!Not only is it super tasty, but it's also pretty healthy. Bhindi, also known as okra, is high in fiber and antioxidants, while keema provides a good source of protein. So, it's a win-win situation!
Ingredients
- 1/2 Kg Keema
- 1/4 Kg Bhindi
- 1 Onion
- 1 Tsp Garam masala
- 1 Tbsp Ginger and garlic paste
- 1/4 Tsp Turmeric
- 2 Tbsp Chili powder
- Salt to taste
- 2 Tbsp Ghee
- 2 Tbsp Lime juice
- 3 Green chilies chopped
- Coriander for garnish
Instructions
- Wash and dry the bhindi. Cut off the stem and slice them into pieces.
- Finely chop the onion and green chilies.
- Heat 2 tablespoons of ghee in a kadai or a large pan over medium heat.
- Add the chopped onions and fry until they turn slightly brown.
- Add 1 teaspoon of garam masala and cook for a minute.
- Add 1 tablespoon of ginger and garlic paste and fry until the raw smell disappears.
- Add 1/2 kg of keema to the pan and mix well.
- Add 1/4 teaspoon of turmeric, 2 tablespoons of chili powder, and salt to taste. Mix well.
- Cover the pan with a lid and cook until the keema is 70% done, stirring occasionally.
- Add the sliced bhindi to the pan and mix well.
- Cover the pan with a lid and cook until the bhindi is tender, stirring occasionally.
- Add 2 tablespoons of lime juice and the chopped green chilies to the pan and mix well.
- Cover the pan with a lid and let it sit for 2 minutes.
- Garnish with fresh coriander and serve hot with rotis or parathas.