Many keema lovers have their favourite versions and dishes that they crave for again and again. Some may like a classic preparation to eat with bread, while others may prefer keema snacks. In my home, one of the most loved keema recipes is a dry, spiced green keema. Inspired by Bombay-style flavours, this dish never disappoints, when prepared well. To that end, we have listed some key tips to keep in mind when attempting this keema recipe. You can also access more details through a link at the end. Check them out below:
Here are 5 key tips to make delicious Hara Keema at home:
1. Boil the peas with the minced meat.
Many keema recipes include peas. If cooked well, the texture of each complements the other to enhance the overall flavour. We recommend cooking them together to enhance the flavour. Boil the peas along with the keema when you start following this recipe. If you add peas later, they may remain raw to some extent. This will also affect the mouthfeel of the dish.
2. Cook the keema on low flame and cover it halfway with a lid.
Keema should be cooked thoroughly. If you keep the flame high, it may overcook. We suggest covering half of the vessel you are boiling keema in with a lid. If you keep it completely open, the flavour may escape. If you cover it completely, the water may rise and spill over. Make sure you stir the keema 2-3 times between meals and cook it until the water has evaporated. Then, let it dry – there should be no excess moisture.
3. Opt for oil, not ghee or any other fat.
Oil is the best option for this green keema recipe. Ghee can alter the taste and consistency of the dish in an undesirable way. Oil can help maintain the balance. Remember that minced meat generally contains some fat, which will be added to the dish anyway.
4. Add fresh mint and coriander leaves towards the end.
Mint and coriander leaves add a delicious flavour and colour to keema. It is important to use the freshest leaves possible. Also, make sure to add them towards the end of cooking to get the most out of them. Adding them too early can spoil the appearance, texture and flavour.
5. Use this green keema in different ways
This dry green keema is the definition of versatility. You can pair it with rotis or pav. You can also use it as a key ingredient for a variety of other dishes like samosa, baida roti, pulao, etc. (Read More here). You can also turn it into a more gravy-like preparation with a unique trick. Simply mix about 1/2 cup of this dry keema with 1 cup of water and 1 tablespoon of green chutney (the one typically made with coriander and/or mint leaves). Cook it for 5 minutes and your keema gravy is ready! You can top it with a boiled egg if you wish.
Click here for a step-by-step recipe of this Green Keema
We would love to hear your feedback on this keema recipe. Try it soon and let us know how it turned out!
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