Bangalore style Hara masala kheema recipe. Side dish with paratha n rice.

minced meat

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Ground turkey is often less expensive and lower in fat.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Bell peppers provide flavor without the heat.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Curry powder offers a similar flavor profile at a lower cost.

mint leaves

🥗Healthier: basil

💰Cheaper: dried mint

Dried mint is more affordable and has a long shelf life.

Heat 3 tablespoons of oil in a kadhai until hot.

Add garam masala and sauté briefly.

Add chopped onion and cook until soft.

Incorporate minced meat and cook on medium to high flame until the moisture dries up.

Add a little water to create a gravy-like base.

Mix in ginger and garlic paste, cooking until the oil separates from the mixture.

Add dry spices: salt, turmeric powder, coriander powder, and red chili powder, and mix well.

Add one large potato and one tomato to increase the quantity, cooking for 5 minutes.

Add two medium-sized onions for crunch and flavor, cooking on high flame for 2-3 minutes while stirring.

Cover and cook on low flame for 2 minutes to soften the onions and enhance texture.

Add black pepper powder and garam masala powder, mixing well to finish the kheema.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens