Bhindi keema is a simple non vegetarian dish that goes great with hot roti (flat bread) or steamed rice. It is a unique curry of okra and Minced meat. We Pakistani simply love keema (mince) and I do too. Smoky keema bhindi - keema bhindi masala is a recipe that can easily be prepared by biggners as well. Just marinate the mince, fry the okra (bhindi) and onion and then combine all these prepared items together. Give the coal smoke for 8-10 minutes and the delicious bhindi qeema is ready.Adding bhindi or lady's finger to minced meet gives it a nice crunch and each bite of this okra in keema masala makes it interesing dish. If you like you can replace the beef mince with mutton or chicken mince as per your choice. Serve this okra and minced meat curry with roti, paratha or steamed rice along wih cucumber, tomato onion and lemon salad.
Here I have shared a detailed step by step recipe of how to make dhaba style smoaky keema bhindi easily. Do try it and enjoy the appreciation from your family.
In a mixing bowl add mince (keema) along with all the marination spices.
Give a good mix to everything and let the mince marinate for 25-30 minutes.
Mean while take enough cooking oil in a pan and heat it on medium flame.
Add chopped okra (bhindi) in this oil and fry it on medium to high flame. We do not need to change the color of okra so just fry it for 8-10 minutes.
Take it out of cooking oil and keep aside.
Then in the same cooking oil add thinly sliced onions and let these fry till they turn golden brown. Take these out and keep aside as well.
When the marination time is over, in the same pot add 1/4 cup of cooking oil and heat it.
Add marinated mince (keema) in the pot and fry it on high flame for 2-3 minutes.
Then add chopped tomatoes and green chilies in it and mix well.
Cover the pot and let the water from mince dry completely on medium to high flame.
When the water dries up uncover the pot and fry the mince for 2-3 minutes on high flame. If your mince is still not tender completely (like mine) add some water at this stage.
Cover the pot and let it cook again for 25-30 minutes on medium low flame till its completely cooked.
Uncover the pot and dry the water out of keema.
Add fried onions in the keema masala now as these will also soak the excess water out of mince.
Now add fried bhindi (okra) in the keema masala, cover the pot and steam cook on very low flame for 8-10 minutes.
Heat a charcoal to red hot, put a small vessel or aluminum foil in the pot and put the hot red charcoal over it. Pour a few drops of cooking oil over the charcoal, smoke will rise, cover the pot immediately for 5-8 minutes so that keema bhindi could absorb the smoky flavor completely.
Smoky keema bhindi masala is ready to serve.