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Kheema Unde
Last summer, during my trip to India, I met my sister’s friend Sangita, an incredible person and a very talented cook. Knowing my love for cooking and trying new recipes, she offered to teach me one of her signature dishes. One morning, Sangita came to my mom’s house with all the ingredients to show me how to make her famous ‘Kheema Unde.’ I had heard so much about this dish that I eagerly jumped at the chance to learn it from the expert! It was a fun morning getting to know Sangita and learning to make Kheema Unde or chicken kofta curry, as I call them. I was truly humbled by Sangita’s love and the time she so generously offered. It was time well spent and memories made for a lifetime. My boys who love curry instantly fell in love with this dish. I have made it several times since and it is now a staple dish in our home. Served with paratha or rice the chicken kofta curry, makes a delicious and wholesome meal. While the onions are browning, make a fine paste of ginger, garlic, green chilies, and a handful of cilantro. Mix it with ground chicken, turmeric, red chili powder, whole wheat flour, and salt to taste. Apply oil to palms and make small balls. I like to make them about the size of a small lime. Make a fine paste of roasted coconut, browned onions, ginger, garlic, and cilantro. Heat oil in a pan and add the masala paste and pureed tomatoes to it. Cook on medium heat for 5 mins. Add red chili powder, garam masala, and turmeric. Add salt to taste, mix well and add water for desired consistency. After the gravy comes to another boil, arrange the kheema balls on top of the gravy. Cover and cook on low-medium for 10 mins. Stir gently and cook another 5 mins. Garnish with chopped cilantro. Serve with steamed basmati rice, Roti or Parathas. ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
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