Kheema Masala with Potato

A quick, simple and hearty curried dish, made with minced meat, potatoes and perfectly spiced!

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Method:

1. Place the minced meat into a bowl and add 2 Tbsp of vinegar to it. Rub the vinegar into the mince, gently.
2. After one minute, put the mice into a colander and rinse under running water gently folding over the mince, so that the vinegar washes away, along with excess blood and smell.
3. Gently press the minced meat onto the colander to press out the extra water and then leave to drain thoroughly.
4. Finely chop the onion, green chilli, ginger, and garlic. I use my small processor/ chopper to do this quickly and easily. Set aside the onion and green chilli together.  Similarly, chop the ginger and garlic together and set aside.
5. Heat oil in a wide, non-stick pan/wok.
6. Add the finely chopped onion and green chilli first and saute well. Saute till the onions turn very soft, and become light golden brown, without going crisp in the slightest.
7. Next, add the ginger and garlic and continue to saute till the raw smell dissipates. The onions should reduce in volume nicely and turn into a deep color. (Refer video).
8. Now add the thoroughly drained mince and really work it into the sauteed ingredients well, by continuously stirring and folding over the meat mince.
9. Stir in the potatoes. Add salt to taste (1/2 tsp first).
10. Cover the pan, stirring occasionally. You will see a lot of water released from the minced meat. Allow the liquids in the pan to evaporate and the minced meat to cook along with the sauteed ingredients.
11. Once most of the water has evaporated, and the chopped tomatoes. Mix it into the mixture.
12. Add some of the fresh coriander and all the curry leaves. Tear them up a bit to release flavor.
13. Add whole cherry tomatoes ( no need to slice).
14. Cover the pan briefly, just to soften the tomato slightly.
15. Now, add the spice powders ( coriander, chilli, and turmeric). Stir till the raw punch of spices is lost.
16. Now add half a cup of water (120 MLS ) and stir thoroughly from the bottom.
17. Cover tightly, Reduce heat to the minimum. Cook for around 10 minutes, opening to stir from the bottom a couple of times.
18. After about 10 minutes, check to see if the potatoes are tender. Do so by cutting through a chunk with your ladle. When potatoes are cooked, Kheema, should be ready!
19. Finally, stir in the Garam Masala ( 1/2 tsp )/ and more fresh coriander.
20. Keep covered until serving time. Serve warm with flatbreads or Rice dishes. This kheema can be used to fill pav buns to make kheema pav (Indian Sloppy Joes) as well.

Kheema Masala with Potato

Notes:

• Minced Mutton or Chicken can be used in this recipe.
• Kheema is an Urdu word for minced meat such as chicken, lamb, beef, etc. The word Kheema means ground meat and it also refers to a spicy curry made with ground meat. (more on intro page).
• Add some jalapeno, left whole to the kheema, to make it hotter!
• The addition of grape cherry tomatoes, adds a hint of sweetness that balances the flavors very effectively. I never omit them.
• The rinsing of the minced meat is optional. For those, who are used to using minced meat directly from the supermarket, please do so. Rinsing and draining the meat, poultry, and even minced meat is a common practice in South Asia.
• My favorite Garam Masala – Kerala Garam Masala (Malabar), North Indian Garam Masala

Key Ingredients: Minced Meat, Potato, Tomato, Onion, Ginger, Garlic, Green Chilli, Herbs, Spices, Oil, Salt.

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Kheema Masala

Author: Shana Shameer