1

To begin making the Keema Bhindi Masala Recipe - Okra & Minced Meat Curry, first we will roast the bhindi.

To make roasted Bhindi

1

Into a pan add mustard oil. Once the oil is hot add the bhindi and sprinkle salt to taste.

2

Stir to combine. Keep the ladle in the pan and cover with the lid. 

3

Placing the ladle inside the pan helps to keep the lid ajar. This also helps the bhindi to cook well at the same time not get sticky. 

4

Saute at regular intervals to cook the bhindi on all sides. Once the bhindi is well roasted and cooked through turn off the heat and keep aside. 

To Mince Chicken

1

To mince the chicken attach the chopping blade into the Preethi zodiac master chef jar.

2

Add the chicken pieces to the jar and close the jar with its lid.

3

Pulse to make minced Chicken.

4

Once done remove the minced chicken into a bowl and keep aside. 

To make the Keema Masala

1

Into a pan add oil and once the oil is hot add the onions, green chillies, ginger, garlic. Saute until the onions soften and turn golden brown in colour. 

2

Once done add the chicken keema and salt to taste. Saute on high heat for 3-4 minutes until the chicken in half cooked and changes colour. 

3

At this stage add the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala and stir well to combine.

4

Add 1/4 cup water.Check the salt and add more if required. Cover and cook the keema till the chicken is completely cooked. This will take about 5 minutes. 

5

After the chicken is cooked stir in the roasted bhindi and kasuri methi. Toss to combine well. Garnish with coriander leaves and turn off the heat. 

6

Transfer the Keema Bhindi Masala into a serving bowl and serve hot. 

7

Serve Keema Bhindi Masala Recipe - Okra & Minced Meat Curry hot with parathas or poori and Carrot Cucumber Tomato Salad with Lemon and Coriander  for a satisfying meal.