Broad Beans Keema Curry: Telegu-Style Spicy & Quick Side Dish
Image Credit: vidyascooking

Quick meals that are delicious can be hard to come by; especially the kind that must be cooked from scratch, as you shuffle through multiple commitments of a work week. Unlike most fork-and-spoon meals that you would normally find yourself picking through, this Telegu-style dish of minced mutton and broad beans that have been spiced perfectly, demand to be eaten with your hands, spooned over piping hot steamed rice with a dollop of ghee. Food can often be associated with many memories, but we often overlook them to the point where we use it as a means of survival.

While that might be perfectly alright for most, it pays to put in some time and effort to fix yourself a meal that’s not just balanced and healthy, but also delicious to eat in a way that you come back for a second helping. This broad bean keema curry, although made with mutton, can also be made with minced chicken or pork, albeit the change in cooking times depending on what kind of meat is being used. With just the right amount of spice that builds up the more you eat it, the side dish is best eaten with hot rice and ghee dolloped over, the dish is perfect to keep all your senses tingling and awake, so that you’re present fully during work calls or meetings.



Also Read: 

5 Wholesome Keema Recipes To Warm Up Your Dinner Table


 400 grams mutton mince

150 grams broad beans, diced

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon coriander powder

1 teaspoon garam masala

2 green chillies, slit lengthwise

1 onion, chopped finely

1 tomato, chopped finely

1 tablespoon vegetable oil

Salt to taste


Image Credits: Awesome Cuisine

  • Add the minced mutton to a pressure cooker along with the spice powders and ginger-garlic paste, and pressure cook for 3-4 whistles. Allow the pressure to release and the mince to cook down a little bit.
  • Meanwhile, heat the oil in a pan and add the green chillies and onions and fry them for 3-4 minutes, until the onions are translucent. Tip in the chopped tomatoes and toss everything well and season with a pinch of salt.
  • Continue to cook the tomatoes until they turn mushy and follow it up with the diced broad beans. Season with enough salt and continue to stir fry until the beans are cooked through but firm.
  • Add the cooked and spiced keema, along with the liquid to the pan and cook everything on a medium-high flame until the liquid evaporates. Check for seasoning and adjust, if necessary.
  • Eat hot, topped over rice, with a dollop of ghee and a soft-boiled egg on the side.