Mumbai Style Hariyali Kheema Chef Harpal Singh

#Mumbaistylehariyalikheema This recipe is quite popular at typical Irani/Parsi restaurants in Mumbai. Pair it with Pav and you are sorted.
#easyrecipe #recipe #youtube #chickenrecipe #chefharpalsingh
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 + 1 Tbsp
Bay leaf 2-3 No.
Chopped onions 3 No. (200 gm.)
Ginger garlic paste 1 Tbsp
Chicken Kheema 500 Gm.
Coriander powder 1 Tbsp
Red chili powder 1 Tsp
Prepared Garam masala powder 1 Tbsp + garnish
Turmeric powder Tsp
Salt to taste
Green peas Cup
Dil leaves Cup + Garnish
Spinach puree 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 saut 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 saut for 4-5 min. or until onion become brown in color.
8. Add ginger garlic paste, mix it well and saut for 1 min.
9. Add chicken kheema, mix well and saut for 1 min.
10. Add coriander powder, red chili powder, garam masala, turmeric powder and salt, mix it well and saut for 1 min.
11. Add green peas and curd, mix well and saut for 3-4 min.
12. Add 1 Tbsp of prepared garam masala, green chutney and dil leaves; mix it well and saut for 1 min.
13. Add spinach puree, mix well and cook for 1 min.
14. Add kasuri methi, mix well and saut 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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