Rajasthani keema mirch

    45 mins

    The non-vegetarian's version of stuffed green chillies. Goat meat is more prolific than chicken in Rajasthan.


    Washington, United States
    1 person made this

    Serves: 4 

    • 500gram keema or minced goat meat
    • 1 teaspoon red chilli powder
    • 1 teaspoon garam masala powder
    • Salt to taste
    • 1/4 teaspoon kalongi (onion seeds)
    • 1/4 teaspoon sauf
    • 4-6 Green chillies (cut lengthwise in half, seeds removed)
    • 4 tablespoons oil
    • 1/2 teaspoon panch poran
    • 1 small onion (chopped)
    • 1/2 cup water

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Combine Keema, red chilli powder, garam masala, kalongi, sauf and salt. In a pan, cook the masala keema mix till it is dry and well done. Keep aside for later use.
    2. Stuff the keema masala into th green chillies.
    3. Heat oil in a pan and add panch poran to it. When it starts to crackle, add the onion. Cook until the onions become transparent.
    4. Add green chillies and water. Cook on medium heat until the chillies are well done and the oil seprates from the side.

    Serving suggestion

    Serve as a side or the main dish by making extra curry.

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