#Mumbaistylehariyalikheema
Ingredients Quantity
Cinnamon stick 1 No.
Cloves 5 No.
Green cardamom 5 No.
Cumin seeds 1 Tsp
Coriander seeds 1 Tbsp
Black pepper 1 Tsp
Oil 2 Tbsp 3 Tbsp
Garlic cloves 8-10 No’s
Ginger 1/2 inch
Green chilies 3 to 4 No.
Coriander leaves 1 Cup
Mint leaves 1/2 Cup
Curd 2 Tbsp 1½ Tbsp
Bay leaf 2-3 No.
Chopped onions 3 No. (200 gm.)
Ginger garlic paste 1 Tbsp
Chicken Kheema 500 Gm.
Coriander powder 1½ Tbsp
Red chili powder 1 Tsp
Prepared Garam masala powder 1 Tbsp garnish
Turmeric powder ¼ Tsp
Salt to taste
Green peas ½ Cup
Dil leaves ¼ Cup Garnish
Spinach puree ¼ Cup
Kasuri methi 1 Tsp as required
Mint leaves 12-15 No. Sprig
Method:
1. In a kadhai add cinnamon stick, cloves, green cardamom, cumin, coriander seeds and black pepper and dry roast it.
2. Remove it in a grinder jar and grind it in to a fine powder.
3. Transfer it in to a bowl and keep it aside.
4. Heat oil in kadai, add garlic cloves, ginger slices and green chilies, switch off the flame and mix well.
5. Add fresh coriander and mint leaves, mix it well and sauté for 1 min.
6. Transfer it in a grinder jar, add curd and grind to smooth paste.
7. Heat oil in kadai, add bay leaf and chopped onions, mix well and sauté for 4-5 min. or until onion become brown in color.
8. Add ginger garlic paste, mix it well and sauté for 1 min.
9. Add chicken kheema, mix well and sauté for 1 min.
10. Add coriander powder, red chili powder, garam masala, turmeric powder and salt, mix it well and sauté for 1 min.
11. Add green peas and curd, mix well and sauté for 3-4 min.
12. Add 1 Tbsp of prepared garam masala, green chutney and dil leaves; mix it well and sauté for 1 min.
13. Add spinach puree, mix well and cook for 1 min.
14. Add kasuri methi, mix well and sauté for 3-4 min.
15. Add mint leaves and mix well.
16. Remove in serving bowl, sprinkle some prepared garam masala and kasuri methi, garnish with mint sprig and dil leaves.
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