Hari Mirch Keema

Hari Mirch Keema, a flavorful and spicy minced meat dish, is a popular and beloved recipe in South Asian cuisine, particularly in India and Pakistan. "Hari Mirch" translates to "green chilies" in Hindi, while "Keema" means "minced meat." This dish combines finely ground meat with the bold and aromatic flavors of green chilies, making it a delightful treat for those who appreciate a bit of heat in their meals.

Hari Mirch Keema, with its emphasis on green chilies, reflects the culinary traditions of regions known for their love of spicy food, such as Andhra Pradesh in India and the Punjab province in Pakistan.

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• Ingredients
• Instructions
• Substitutions
• Variations
• Storage
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• Hari Mirch Keema
• FAQ
• Related
• Pairing
• Food safety

Ingredients

See recipe card for quantities. Watch video of the recipe here: Keema Recipe

Instructions

Substitutions

Instead of water, you can use chicken or vegetable broth to add more depth to the flavor of the dish.

Variations

Add 2 medium potatoes, peeled and diced, to the original recipe. After adding the minced meat, add the diced potatoes and cook them along with the keema until both are fully cooked. This variation provides a hearty and filling meal.

Storage

Hari Mirch keema can be stored in the refrigerator for 3 to 4 days.

Hari Mirch Keema

Yield: 4

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Hari Mirch Keema is a spicy, flavorful minced meat dish made with a blend of green chilies and aromatic spices. This South Asian classic can be prepared with lamb, goat, or chicken keema, and is perfect for those who enjoy bold, fiery flavors. The recipe involves sautéing onions, tomatoes, and a mix of fragrant whole spices, then cooking the keema until tender and well-seasoned. Green chilies add a vibrant heat, while garam masala gives the dish a warm, earthy finish. Serve it with roti, naan, or rice for a hearty, satisfying meal.

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Ingredients

• Ghee/Oil ½ Cup
• Onion Sliced 2 Small
• Ginger Garlic paste 2 tablespoon
• Red Chili Powder 1.5 tablespoon
• Coriander Powder 2 tablespoon
• Cumin Powder 1 tablespoon
• Turmeric Powder 1 teaspoon
• All Spice Powder 1 teaspoon
• Salt 1.5 teaspoon or to taste
• Beef Qeema 1 lb or 0.5 kg
• Yogurt ¾ Cup
• Green chilies 4-5 or to taste

Instructions

1. In a pot, add oil and onion, fry till golden brown.
2. Add Ginger Garlic paste, Red Chili Powder, Coriander Powder, Cumin Powder & Turmeric Powder, and mix.
3. Add a little water and bhunofy it.
4. Add Beef Qeema and mix well.
5. Add salt, bhunofy it.
6. Add 2 cups of water, cover and cook on low flame until keema is done.
7. Add Yogurt and mix, cook until oil separates.
8. Add Green Chilies, cover and let it simmer for 8-10 minutes.
9. Add All Spice (Garam Masala) Powder.
10. keema Hari Mirch is ready.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 52mgSodium: 1211mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 18g

FAQ

Related

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Pairing

These are my favorite dishes to serve with [this recipe]:

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.