Keema masala is very popular in Indian restaurants as a side dish with Maida Parotta or with chapathis... It can be made with chicken, beef or mutton mince.... Usually they add peas along with the mince; but I substituted it with carrots... Keema masala goes well with Indian flatbreads, Palappam or Vellayappam… Also this is great as a wrap inside chappathi, as a topping for keema dosa or can be used as a stuffing for Keema Paratha or stuffed buns or even as a stuffing for Idiyappam...Do try and if you get more ideas on how to use this, do let me know :)....
Preparation time ~ 15 mints
Cooking time ~ 25 mints
Serves ~ 2
Keema (Minced meat) - 250gm (chicken, beef or mutton)
Onion- 1, chopped finely
Ginger-garlic paste - 1tbsp
Carrot- ½, chopped finely or ½ cup fresh or frozen peas
Oil - 2 tbsp
Homemade Curry powder / Erachi podi (Meat masala) – 1 ½ tbsp (can substitute with 1 tsp coriander powder, ½ tsp garam masala, ½ tsp red chilli powder, ½ tsp pepper powder)
Cumin powder – ½ tsp
Mustard seeds – ½ tsp
Salt - 1 tsp
Green chillies- 2, chopped
Tomato -1, medium, finely chopped
Lime juice – 1 tsp
Coriander leaves -2 tbsp finely chopped
- Heat oil in a non-stick pan, add mustard seeds, when it splutters add ginger garlic paste, onion and green chillies and stir fry until light brown.
- Add keema (mince), carrot and mix well. Reduce heat. Add salt and all the spice powders. Fry for 1-2 minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked.
- Add chopped tomatoes, stir and cook till they are soft and keema is dry.
- Finally add coriander leaves and lime juice mix well and turn off the heat.
- Serve with Indian flat bread or Paalappam.
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