By: Toshita Sahni
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Keema (chicken/mutton mince) can be used in many ways. You can cook one large portion of it and then use it separately to make multiple dishes.
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We have a special home-style recipe for the same. This tried-and-tested method of making dry green (hara) keema is one that can help you save time and effort.
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Unlike many other recipes, this version of keema doesn't require tomatoes, curds or marination time. It uses simple spices and everyday ingredients, but tastes amazing!
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Before we tell you exactly how to make it, here's what this dry green keema can be transformed into:
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Use the keema as filling for sandwiches made with bread slices, pav or buns. Add layers of butter and/or plain mayonnaise first to improve overall taste.
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Use the same keema as a stuffing for wraps/rolls made using rotis and parathas or even cheelas and dosas. Add other basic ingredients to adjust the taste.
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Keema and egg are a match made in heaven - and baida roti is proof! This dish is like a stuffed paratha coated in egg and filled with a dry keema.
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Another delicious egg-keema combo is ghotala, a street-style recipe. In this dish, cooked keema is scrambled along with eggs on a tawa.
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A popular type of potato chop is one that features a flavourful keema filling. The green keema made with our recipe has the ideal consistency for it.
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Crisp patti samosas with keema are a lip-smacking snack you need to try. Like in our recipe, the keema needs to be cooked before being used as a stuffing.
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Prepare keema pulao/biryani by layering cooked rice, fried potatoes, fried onions, keema and extra mint and coriander leaves in a vessel.
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Now that you know just how many dishes you can make with dry green keema, find the link for the step-by-step recipe in the next slide.
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For the complete recipe for this versatile green keema
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