Wednesday, 20 July 2016

Hariyali Keema Recipe / Green Chicken Mince Curry Recipe / Keema Hara Masala Recipe ~ Just Recipes


With this post I am starting the Just Recipes series. This series will comprise of the dishes which I cook and post instantly. I have decided to keep the prelude to the recipe as brief as possible. Unlike my other posts, the posts in the Just Recipes series will contain only pertinent trivia about the dish presented to you. My culinary stories and travel stories will continue in my other posts. 



Starting this series with a very simple dish, Hariyali Keema. In this dish, Chicken mince is cooked along with a medley of spices and greens. This is possibly one of the simplest dishes to cook as it does not require much preparation. All the spices used in this dish are always available in all kitchens and also this dish is a wonderful way to feed greens to a fussy family member, who is very stubborn about not eating greens.


Hariyali which is the Hindi word for green is befitting for this dish as a number of greens are cooked along with the chicken mince in this dish. The beauty of this dish is that it totally incorporates the greens, hiding them in its layers of flavours and aroma. So the greens are not distinctly visible in this dish, but you draw all the benefits from them, which makes it easy to include the essential greens in the diet of fussy eaters. There are many versions of this dish, but this is the way it is made in my kitchen. 

So let's take a look at the ingredients which we require to make the Hariyali Keema.


HARIYALI KEEMA RECIPE ~

AUTHOR ~ PIYALI MUTHA
SERVES ~ 4
CUISINE ~ INDIAN 
TYPE ~ MAIN COURSE / CURRY
TIME ~ 15 MINUTES PREPARATION + 30 MINUTES COOKING

INGREDIENTS ~

1) 500 ~ 600 Gms Chicken Mince / Keema (You may use mince of other meats)
2) 2 Tbsp Oil
3) 2 Tbsp Keema Spice Mix (Ingredients given below this)
4) 1 large Onion finely chopped (should yield 4 ~ 5 Tbsp chopped onions approximately)
5) 2 Tsp Garlic Paste
6) 1 Tsp Ginger Paste
7) 1 Cup tightly packed chopped Methi Leaves / fresh Fenugreek Leaves
8) 1/2 Cup tightly packed chopped Dill leaves / Suva Bhaji
9) 1 Cup tightly packed chopped Spinach / Palak
10) 150 ~ 170 Gms Yogurt / Curd / Dahi
11) 2 ~ 3 Tbsp Green Onions / Spring Onions chopped (only the green portion)
12) 1 Tsp All Spice Powder / Kabab Cheeni (you can use garam masala if you don't get this)
13) Salt to taste

KEEMA SPICE MIX ~



The spice mix used in this can be added into the keema while cooking individually. I have just mixed everything in one place and then added. You can make this spice mix and store it to be used for any of your Meat Keema preparations.

1) 1/2 Tsp Cumin Seeds
2) 1 Tsp Coriander Seeds
3) 1 Tsp Red Chilli Powder
4) 1/4 Tsp Turmeric Powder

TO BE GROUND TO A POWDER ~
5) 1 Tsp whole Black Pepper 
6) 3 Green Cardamom 
7) 1 Brown Cardamom 
8) 1 Bay leaf
9) 4 Cloves
10) 1 inch piece Cinnamon 

COOK WITH ME IN EASY STEPS ~



1) Wash the fresh Fenugreek leaves, Dill leaves, Spinach thoroughly. Chop them. Similarly chop the Onion and Spring Onion.

  • In a food processor blend Yogurt and Chopped Spinach leaves together.
  • Whizz them to a coarse mixture. Keep aside, ready to use.

2) Take oil in a deep bottom pan, wok or frying pan. When hot add in the chopped onion followed by the ginger paste and garlic paste. Fry them till the onion becomes pink and the ginger and garlic paste fragrant.

  • Next add the chicken mince. Fry the chicken mince along with the fried onion and ginger, garlic paste.
  • When the chicken mince changes colour from pink to white, add in the Keema Spice Mix and salt. Mix well.
  • Using your spatula try to break down the chicken mince into the smallest possible size.
TIP ~ The secret to a tasty keema is to break down the chicken into as small a size as possible. 

  • Add the chopped Dill and fresh Fenugreek leaves. Fry along with the chicken mince till the Fenugreek leaves gives out its known and distinct aroma.
TIP ~ Fry the fresh Fenugreek leaves nicely or else it will taste bitter. Do not proceed to the next step without frying the Fenugreek leaves along with the chicken mince till the leaves give out its aroma.

  • Now cover and cook till the chicken is almost done.

3) Add in the spinach and yogurt mixture. Mix well .

  • Add about 1/2 Cup water and let this simmer till oil appears in bubbles on top of the Chicken Mince Curry. 
  • Throw in the chopped green onion. Mix.
  • Add the All Spice Powder. Check for seasoning. If required add more salt. Mix. 
  • Let it simmer for a minute. After that remove your pan from the burner and your keema is ready to serve.
Tastes equally yum when served with Rice or Breads of choice, especially Naan, Tandoori Roti or chapatis.


STEP BY STEP PICTORIAL DEPICTION OF MAKING HARIYALI KEEMA ~

1) Wash the fresh Fenugreek leaves, Dill leaves, Spinach thoroughly. Chop them. Similarly chop the Onion and Spring Onion.


In a food processor blend Yogurt and Chopped Spinach leaves together.


Whizz them to a coarse mixture. Keep aside, ready to use.


2) Take oil in a deep bottom pan, wok or frying pan. 
When hot add in the chopped onion followed by the ginger paste and garlic paste. Fry them till the onion becomes pink and the ginger and garlic paste fragrant.


Next add the chicken mince. Fry the chicken mince along with the fried onion and ginger, garlic paste.


When the chicken mince changes colour from pink to white, add in the Keema Spice Mix and salt. Mix well.


Using your spatula try to break down the chicken mince into the smallest possible size.
TIP ~ The secret to a tasty keema is to break down the chicken into as small a size as possible. 


Add the chopped Dill and fresh Fenugreek leaves. Fry along with the chicken mince till the Fenugreek leaves gives out its known and distinct aroma.
TIP ~ Fry the fresh Fenugreek leaves nicely or else it will taste bitter. Do not proceed to the next step without frying the Fenugreek leaves along with the chicken mince till the leaves give out its aroma.


Now cover and cook till the chicken is almost done.


3) Add in the spinach and yogurt mixture. Mix well .


Add about 1/2 Cup water and let this simmer till oil appears in bubbles on top of the Chicken Mince Curry.


Throw in the chopped green onion. Mix.


Add the All Spice Powder. Check for seasoning. If required add more salt. Mix. 


Let it simmer for a minute. After that remove your pan from the burner and your keema is ready to serve.



Try this recipe and let me know how it turned out in the comments below. Would love to hear from you.
Have fun Cooking !!





ALSO CHECK OUT ~

      
                                       METHI BIRYANI         WITH CHICKEN MINCE
                                                                                         CURRY