Click it and Unblock the Notifications
Latest Updates
-
Senior Journalist Payal Mehta Passes Away At 46; PM Modi, Rahul Gandhi, Other Political Leaders Pay Tributes -
Alia Bhatt’s Ganesh Chaturthi 2026 Looks Were All About Custom Kurtas, Colour And Modern Festive Style -
Weekend Read: Salman Khan Goes Shirtless on BB 20, Gives Trolls a Befitting 'Come Troll Me' Reply -
World Cleanup Day 2026: Why ‘Clean Plates’ Could Be The Secret To Cleaner, Greener Cities -
Deepika Padukone Welcomes Second Daughter With Ranveer Singh, A Day After Siddhivinayak Temple Visit -
Penelope Cruz Steps Onto The TIFF Red Carpet In A Statement High Jewellery Look -
Raaka Teaser: Allu Arjun And Atlee’s ₹1,000 Crore Sci-Fi Epic Gets A Cryptic Global Triumph Tease -
Nita Ambani’s Amrapali Bharatam Necklace For Ganesh Chaturthi Has An Interesting Connection To Sonam Kapoor -
Oscars 2027: ‘Gondhal’ Selected As India’s Entry, ‘Dhurandhar’ Among Major Films That Missed The Cut -
Ruokamill Protein For Women: Honest Review, Health Benefits And Best Time to Take It
Andhra Style Kheema Fry
Kheema fry is a dry side dish that is prepared in many ways across the country. The Kheema Fry that we are making here is an Andhra recipe. As is the case with most Andhra recipes, the spice content is very high. This kheema recipe is very dry and therefore its more spicy. The specialty of Kheema fry is that it is cooked with methi or fenugreek leaves. Fenugreek has a unique bitter under-taste that gives this Indian mutton recipe a different flavour.
As this recipe is to prepare kheema fry, it has to be very dry. That is why, you need to cook the kheema with minimal water for this dish. In fact, you can even cook the kheema without water in a dry pan to evaporate the water and then mix it with the spices.
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
- Minced lamb or kheema- 800gms
- Turmeric- 1tsp
- Curry leaves- 10
- Onion- 1 (chopped)
- Ginger garlic paste- 1tbsp
- Green chillies- 4 (chopped)
- Tomato- 1 (chopped)
- Red chili powder- 1tsp
- Coriander powder- 1tsp
- Garam masala- 1/2tsp
- Methi or Fenugreek leaves- 1 cup (without stems)
- Oil- 3tbsp
- Salt as per taste
- Coriander leaves- 2 sprigs (chopped)
Procedure
- Cook the kheema with salt and turmeric in a pressure cooker for the duration of 2 whistles. Add just 1 cup of water for boiling the kheema.
- Meanwhile, heat oil in a deep bottomed pan. Season it with curry leaves and green chillies.
- Add onion to the pan and saute for 3-4 minutes on a low flame. Then add ginger garlic paste and cook for another 2-3 minutes.
- Add tomato and season with salt, red chilli power and coriander powder.
- Cook for the duration of 3-4 minutes. Then pour the boiled kheema (after squeezing out extra water) into the pan.
- Stir well to mix and cook for 3-4 minutes more.
- Add the fenugreek leaves and garam masala and mix well.
- Cover and cook on low flame for another 10 minutes.
Garnish your Andhra style Kheema Fry with coriander leaves. You can have it with rotis or as a side dish with sambar rice.
Continue with Google
