I've been having my hands full with all the household chores and having my son around without school or summer camp to go to has become all the more challenging. Entertaining him and keeping him busy and not falling prey to boredom saps my energy sometimes, so all my recipes are sitting in draft unable to see the light of day for sometime now :-( However, I couldn't resist uploading the recipe of this super easy and tasty Chicken Kheema which I put together in a jiffy this afternoon as the skies opened up for another round of showers. Since we usually have a lot of fish during the week, non availability of the same makes me knock the doors of Godrej Nature's Basket where I pick up my weekly quota of Kheema. I totally love trying out new recipes with Kheema, however this time around, I tried something simple with readily available ingredients for a simple meal. So without any further adieu, here's the recipe
Kheema Aloo Matar
- 800gms Chicken mince (kheema)
- 2 large onions chopped fine
- 1-2 green chillies chopped fine
- 5-6 large cloves of garlic - chopped fine
- 2 inches ginger - chopped fine
- 2 tbsp lime juice
- 2 medium size juicy tomatoes chopped fine
- 1 cup peas (I used frozen ones)
- 1 medium size potato cubed
- 2 tbsp coriander leaves chopped
- 2-3 sprigs mint leaves - roughly chopped
- 1-1/2 level tsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 level tsp garam masala powder
- 2-3 tbsp olive oil
- salt to taste
1. Wash and drain the Kheema well. Set aside.
2. Heat some oil in a large pan and fry the onions till translucent. Toss in the chopped ginger, garlic and green chillies and fry for about 2 minutes till they turn pale (and the raw smell goes away)
3. Add the drained Kheema and fry for a bit till the onion, ginger garlic chillie mixture is well blended.
4. Toss in all the powders and mix well. Reduce flame and cook for about a minute before you toss in the tomatoes. Add salt to taste and cover and cook for about 5-7 minutes before stirring once in a while to avoid sticking to the bottom.
5. Add the lime juice and mint leaves and mix well and add the cubed potatoes and peas and cook till the kheema is tender and potatoes are cooked.
6. Tear the coriander into small bits and garnish the dish. Cover for about 2 minutes before serving.
7. Kheema tastes best with chapathis or steaming white rice.
1. You wont need to add any water as the Kheema will leave some water (stock) which will aid in cooking.
2. If you find that the stock is very bland affecting the overall taste of the dish, you can add 1 chicken stock cube (Maggi) to enhance the taste - although this is not required, but is a quick fix measure, not necessarily a healthy one as stock cubes are high in sodium (salt) and preservatives.
3. I normally buy Kheema from Godrej which comes in a pack of 400gms. You can tweak the recipe a bit if you are using 1kg kheema or even 500gms.