Green Keema Masala | Irani Keema
A little herby, a little creamy, and full of spice, this Irani-style Green Kkeema might just become your new comfort food.
Servings: 4 people
Ingredients
For green masala paste
- ¾ cup coriander leaves
- 9-10 mint leaves
- 3-4 palak leaves
- 3 green chillies
- ½ tomato 20 gms
- ¾ tablespoon coriander seeds dhania
- 4 pepper corns
- 2 green cardamoms
- 1 black cardamom
- 2 ice cubes
Masala curd mix
- ¼ cup curds whisked
- 1 teaspoon red chilli powder
- 1 ½ tablespoons coriander powder
- ½ tablespoon jeera powder
Other
- 3 tablespoons oil
- ¾ teaspoon cumin seeds jeera
- 3 large onions finely chopped approx. 1 ¾ cup, 280 gms
- 2 green chillies slit
- 3 tablespoons ginger garlic paste
- ½ kg mutton keema
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder
- ¼ - ½ cup water if needed
- ¼ cup green peas fresh or frozen
- ¼ cup dill leaves
- ½ tablespoon kasuri methi roasted and crushed
- ½ teaspoon garam masala powder
- 1 tablespoon butter
- 2 tablespoons finely chopped coriander leaves
Instructions
Making green masala paste
- Add all ingredients for green paste into a blender, grind to a smooth paste and set aside.¾ cup coriander leaves, 9-10 mint leaves, 3-4 palak leaves, 3 green chillies, ½ tomato, ¾ tablespoon coriander seeds, 4 pepper corns, 2 green cardamoms, 1 black cardamom, 2 ice cubes
Making spice curd mix
- Take all ingredients in a bowl, combine to make a smooth mixture and set aside.¼ cup curds, 1 teaspoon red chilli powder, 1 ½ tablespoons coriander powder, ½ tablespoon jeera powder
Making green keema masala
- Heat oil in a kadai or pan, add cumin seeds and once they splutter, add onions & fry for 5-6 minutes on low till onions turn golden. Add ginger garlic paste and saute for 1-2 minutes till fragrant.3 tablespoons oil, ¾ teaspoon cumin seeds, 3 large onions finely chopped, 3 tablespoons ginger garlic paste
- Add keema, turmeric powder, salt and saute on medium for 5-7 minutes till the keema is roasted well.½ kg mutton keema, ¼ teaspoon salt, ¼ teaspoon turmeric powder
- Add the spice curd mix, green masala paste and saute for 3-4 minutes till the pastes are roasted well. Cook covered on low. As you cook, the mutton and curd will leave its own moisture, so there is no need to add extra water to it, let the mutton cook in its own water for next 15-18 minutes while stirring occasionally till the keema is tender. (See note 1)
- Add dill leaves, green chillies, green peas, garam masala and ¼ to ½ cup of water (see note 2) and cook for 5-7 minutes till the green peas are cooked well but not mushy. Add kasuri methi, butter and cook for 1-2 minutes.2 green chillies, ¼ - ½ cup water, ¼ cup green peas, ¼ cup dill leaves, ½ tablespoon kasuri methi, ½ teaspoon garam masala powder, 1 tablespoon butter
- Garnish with coriander leaves and serve.2 tablespoons finely chopped coriander leaves
Video
Notes
- If the mutton mince is of a tougher quality, you may need to pressure cook at this stage. Add the contents of the pan to a pressure cooker with approx. ¼ cup of water and cook on low for 3-4 whistles or 8-10 minutes till the meat is tender.
- Add ¼ to ½ cup of water, so the green peas get cooked.
Nutrition
Calories: 236kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 451mg | Potassium: 322mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1058IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 2mg