Keema Masala / Stir-fried Indian Minced Meat Masala Recipe
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 :)....
- Keema Masala / Stir-fried Indian Minced Meat
- Masala
- Preparation time ~ 15 mints
- Serves ~ 2
- Keema (Minced meat) - 250gm (chicken, beef or mutton)
- Ginger-garlic paste - 1tbsp
- Carrot- ½, chopped finely or ½ cup fresh or frozen
- peas
- 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)
- Green chillies- 2, chopped
- Tomato -1, medium, finely chopped
- 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.