Many keema lovers have their favourite versions and recipes that they want to eat again and again. Some may prefer a classic preparation to eat with roti, while others may prefer keema snacks. At my home, one of the most favourite keema recipes is the dry and spicy green keema. Inspired by Bombay-style flavours, this dish never disappoints – when made right. To this end, we have listed some important tips to keep in mind when trying out this keema recipe. You can find more details through a link at the end. Check them out below:
Here are 5 top tips to make delicious green mince at home:
1. Boil green peas with minced meat
Many keema recipes include green peas. If cooked well, the textures of both complement each other and enhance the overall taste. We recommend cooking them together for better taste. Boil the green peas along with the keema when you start making this recipe. If you add the green peas later, they may remain somewhat raw. This will also affect the taste of the dish.
2. Cook the mince on low flame and cover it halfway with a lid
It is important to cook the keema properly. If you keep the flame high, it may overcook. We recommend that you cover the vessel in which you are boiling the keema partially with a lid. If you keep it completely open, it may lose its flavour. If you cover it completely, the water may rise to the top and spill. Make sure you stir the keema 2-3 times in between and cook till the water evaporates. Afterwards, let it dry – there should not be much moisture.
3. Choose oil – not ghee or other fats
Oil is the best choice for this green mince recipe. Ghee can alter the taste and consistency of the dish in undesirable ways. Oil can help keep it balanced. Remember that mincemeat usually contains some fat, which will get incorporated into the dish anyway.
4. Lastly add fresh mint and coriander leaves
Mint and coriander leaves add great flavour and colour to your mincemeat. It is important that you 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 ruin their texture, texture and flavour.
5. Use this green mincemeat in different ways
This dry green keema is the definition of versatility. You can have it with roti or pav. You can also use it as a main ingredient in many other recipes like samosa, baida roti, pulao etc. (Read more details here). You can also turn it into a gravy-like preparation in a unique way. Just mix about 1/2 cup of this dry keema with 1 cup of water and 1 tablespoon of green chutney (which is usually made from coriander and/or mint leaves). Cook for 5 minutes and your keema gravy is ready! You can also top it with a boiled egg if you want.
Click here for the step-by-step recipe of this Green Keema
We would love to hear your thoughts on this keema recipe. Try it soon and let us know how it turned out!
