Masala kheema recipe | How to make Masala kheema recipe|By Cook with Hurrem|

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

Wash the ground meat and let it drain in a strainer to remove excess water.

Add 1 tablespoon ginger-garlic paste to the ground meat.

Mix in 2 tablespoons of yogurt.

Add 1/2 teaspoon turmeric and 2 teaspoons red chili powder, adjusting to taste.

Stir in 1 teaspoon garam masala, 1 teaspoon cumin powder, and 1 teaspoon coriander powder.

Mix all the ingredients well and add a little oil on top.

Marinate the mixture for 1 hour.

Heat a non-stick kadhai (wok) and add 50 ml of oil.

Add the fried onions to the oil and let them fry briefly.

Add the marinated ground meat to the kadhai and cook on low flame, stirring occasionally, until the oil releases.

Cook for 5 to 10 minutes with the lid on, stirring occasionally to prevent burning.

Once the oil separates, add the fried onions and 20 grams of peanut powder to the mixture.

Mix well and continue cooking on low flame until the raw smell of peanuts disappears.

Add 1 glass of water for gravy, adjusting the amount based on desired consistency.

Cover with a lid and cook for 5 to 6 minutes until the water is absorbed and oil rises to the surface.

Once the oil is released, check the texture and color of the kheema.

Garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens