Kheema in Green Masala

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 500 g - mutton keema
  • Whole garam masala (5 cinnamon sticks, 3 cloves)
  • 1 - big onion finely sliced
  • 1/2 pod - garlic cut finely
  • 1 - big tomato finely cut.
  • 1-2 tsp - red chilli powder (or as per your taste)
  • 2-4 tbsp - jeera (cumin) powder
  • 1 small cup - green peas
  • 1/2 cup - coconut milk
  • Oil + 2 tbsp ghee for cooking
  • Salt to taste
  • For grinding (green masala):
  • 1 bunch - coriander leaves (with a few mint leaves - optional)
  • 2 - green chillies
  • 1 inch ginger
  • 1 - small onion
  • Whole garam masala (1 cinnamon stick, 2 cloves, few black peppercorns)

How to Make Kheema in Green Masala

  • Wash the keema well and drain all the water. Keep aside.
  • Then grind the masala with a little water. Keep aside
  • In a pressure cooker take little oil and ghee.
  • After the ghee melts, fry the finely cut onions, garlic, whole garam masala till onion turns slightly brown.
  • Then add the keema and fry well.
  • Add the finely cut tomato.
  • Add a little water (as keema gives out water), pressure cook till 4 whistle or till keema is well cooked.
  • Now add to the cooked keema the green masala, peas, jeera powder, red chilli powder and salt.
  • Cover the vessel and cook for 10 minutes over medium flame.
  • Now add coconut milk.
  • Cover and cook till all the water dries up.
  • Serve the delicious keema with bread or rice.