Keema Bhindi is luscious flavoursome semi dry curry of mince mutton cooked with spices and lady fingers. Delicious Keema bhindi makes a wonderful menu for lunch or dinner, it twins up blissfully with parathas or phulkas, nans, lachcha Parathas and even mumbai ladi pav.
In Northern part of India, Keema bhindi is relished with parathas or pooris during breakfast. You can relish this keema bhindi as a side dish along with dal- rice or just with khichdi or pulao. Since this is semi-dry preparation this makes an ideal menu for your lunch box too making a party for your non vegetarian friends in office 😉
You may find many different recipes with number of variations in it, but this recipe of Keema Bhindi has always been my family’s choice over other ones. Do try this yum keema bhindi recipe in your kitchen, I am absolutely sure, you all will love it 🙂
Let’s go through how I do it..
Here are some of my family favourite recipes you might also love to try:
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Keema Bhindi Recipe
- 350 g Mutton Mince
- 300 g Okra cut in 1 & 1/2 inch length piece
- 2 Onions finely sliced
- 1/2 teaspoon Turmeric powder
- Juice of half lemon
- 1/2 teaspoon Kasuri methi
- 2 Green chilies slit
- 3 tablespoon Oil
- 1 tablespoon Ghee
- Salt to taste
- Water as required
Grind to fine paste:
- 1/2 tablespoon Fennel seeds
- 1 teaspoon Cumin seeds
- 1 Black cardamom
- 3 Green cardamom
- 3-4 Cloves
- 5-6 Black peppercorns
- 1 inch Cinnamon stick
- 6-7 Garlic cloves
- 1 and 1/2 inch ginger
- 1 tablespoon coriander seeds
- 3-4 Dried red chilies
- 2 Tomatoes medium sized
- In a pan, heat ghee, add sliced bhindi and sauté for 5 minutes. Do not cover cook them. Take it off the heat and keep it aside
- In another heavy bottom pan, heat oil
- Add sliced onion,and fry until soft and translucent
- Add keema and sauté on high heat for 4-5 minutes until the water released from keema dries up
- Add ground masala paste, turmeric salt and mix well
- Add required amount of water, cover and simmer for 20 minutes or until just done.
- Add sauteed bhindi, kasuri methi, lemon juice, green chilies slit, and mix
- Cook uncovered for another 4-5 minutes.
- Dish out and garnish with green coriander leaves and serve hot with phulkas, parathas, rice, pulao of your choice.