Mutton Keema with Beans

Have you ever drooled over your co-passenger’s home cooked food while travelling in a train? I have several times. I love it the most when their food is wrapped in a banana leaf and newspaper. It simply makes me drool all the more. That moment they unwrap the food… Boy! Don’t ask me! No matter which hotel I grabbed my food packet from (be it Namma Veedu Vasantha Bhavan or even Saravana Bhavan), I just would not be able to take my eyes off my neighbor’s lemon rice and potato fry!
Well, here’s a recipe for you in replacement to your co-passengers potato fry! It tastes slurpilacious with lemon rice and chapathi! This time, I can guarantee you your co-passenger drooling over your food packet 😉


  • 250 gms minced meat
  • 1 medium sized onion finely chopped
  • 1 medium sized tomato finely chopped
  • A handful of green beans also finely chopped
  • 1 green chilly
  • 5-6 large curry leaves
  • 1 tbs curd
  • 1 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tbs coriander powder
  • 1 tsp jeera
  • 1 tsp saunf
  • 1.5 tbs ginger garlic paste
  • 1 tbs mutton masala powder (Optional)
  • 1 tsp garam masala
  • 1 cup water
  • 4-5 tbs vegetable oil
  • salt to taste
  • Mix the meat well with curd, turmeric powder and a little salt. Marinate it for an hour in the refrigerator. After an hour, you will notice blood settled at the bottom of your meat. Drain it completely.
  • Put the meat in a pressure cooker, pour a cup of water in it and pressure cook it for 10 whistles. Keep aside.
  • In the meanwhile, take a wok, pour the oil in it and when the oil is a little hot, put the jeera and saunf in it. Allow it to crackle a little bit (Do not let it get burnt!) and then add the chopped onions and green chilly. Saute it on medium flame until golden brown and add the beans and ginger garlic paste.
  • Once the ginger garlic paste looses it raw smell, add the tomatoes. Saute it until the tomatoes are cooked and the oil raises above it.
  • At this point, add the turmeric powder, red chilly powder, coriander powder and mutton masala powder. Saute it for a minute.
  • Now add the cooked meat along with its stock and allow the stock to evaporate.
  • To this add the curry leaves, salt (if necessary) and cook for 5 mins in low flame.

Potato Peas Curry

Boy! It’s been so long and this blog (like many other blogs of mine) has been on the verge of extinction! So here I am.. Breaking my silence.. With this quick and easy to make recipe!

  1. 1 tsp saunf
  2. 1 tsp jeera
  3. 2 medium sized onions finely chopped
  4. 4 medium sized potatoes cut in cubes (pressured cooked for whistles)
  5. 1 cup green peas
  6. 1 tsp turmeric powder
  7. 1/3 tsp chilly powder
  1. Firstly, sprinkle the turmeric powder, chilly powder and salt over the diced potatoes and mix them well by hand
  2. In a frying pan, pour a little oil. Put the saunf and jeera in it once the oil is hot and allow it to crackle
  3. Saute the onions
  4. Add peas
  5. When you notice that the peas is medium cooked in oil, add the potatoes
  6. Allow the potatoes to cook in the oil for a few minutes
And that’s it! Your curry is ready! This is one easy and quick to make travel dish that goes very well with chapathis!