Mumbai Style Green Masala Kheema | Chicken Kheema Recipe | Irani Style скачать в хорошем качестве

Mumbai Style Green Masala Kheema | Chicken Kheema Recipe | Irani Style

Mumbai Style Green Masala Kheema | Chicken Kheema Recipe | Irani Style #food This style of green masala kheema is rooted in Parsi and Irani café cuisine, especially in cities like Mumbai and Pune where Irani cafés have long been culinary landmarks. Parsi cooking is known for its unique flavor balance and Persian influences, combined with local Indian ingredients. Dishes like Leelo Kheemo reflect this beautifully. It is made using fresh green herbs generously (a trait less common in traditional Mughlai kheema) and incorporating acidity and slight sweetness for depth. While we aren't adding any sugar, the onions impart a subtle sweetness to the dish. Irani cafés popularized kheema dishes served with pav, making them a beloved comfort food, simple, bold, and full of character. Ingredients for our Green Kheema Masala: 2-3 tablespoon oil Whole spices (2 green cardamoms, 1 tsp cumin seeds, 1 inch cinnamon, 2-3 cloves, 4-5 peppercorns) 4-5 medium onions, finely chopped 2 tbsp ginger, garlic, green chilli paste (coarsely ground) 1 tbsp yellow chilli powder (if you don't have it, use red chilli powder. The colour of the dish will change a little) 1 tsp turmeric powder 1 tsp chaat masala 1 tsp cumin powder 2 tsp coriander powder Salt to taste 750 g Chicken mince (kheema) 4 tbsp yogurt 1 tbsp garam masala 1/2 cup par boiled peas (add more or less, as per your preference) 1 boiled potato, mashed Green paste (1/4 cup mint, 1 small bunch spinach (blanched), 1/2 cup coriander leaves, a few stems, 1 tsp cumin seeds, 1/2 cup water) You may squeeze juice from 1/2 lemon at the end or serve separately. For the method, please watch the video.