Kheema (Chicken) Hara Masala a Mumbai Street food Kheema Pau version…I bet you will want to eat it for all 3 meals….Straight from my pan to you…Enjoy!
400gms fine Chicken Kheema.. you may use mutton too
1/2 tsp Turmeric Powder
4 large onions finely minced
2 tblsp ginger garlic paste
Kheema Masala Powder(dry grind to a fine powder – 3 tsp coriander seeds, 1 tsp Cummins seeds, 1.5 tsp pepper, 1/2 tsp nutmeg powder)
Green Masala (wet grind 1 cup coriander leaves and 6 green chillies)
1/2 cup finely chopped dill leaves
1/2 cup green peas
2 bay leaves
1 tblsp kasuri methi
1 tsp garam masala powder
Oil and salt as required
Lemon wedges to garnish
Marinade the Kheema with turmeric, a little salt and Ginger garlic paste. Keep aside for 30 mins
Heat oil. Add bay leaves and sizzle.
Add onion and saute till light golden.
Add the marinated keep and saute to make it lump free and well seared.
Add the kheema marsala powder and green marsala and saute further on medium heat for 7 mins.
Add 1/4 cup water and green peas.
Cover and cook till the peas are done.
Uncover and add dill leaves, kasuri method and garam masala powder.
Lower the heat and cover and cook until the kheema is thick with the gravy – as pic.
Check salt. Serve hot with Mumbai Pau.
Recipe Courtesy : Mariena Dsouza