Did you know that Dill or Dill weed is from the Celery family? It’s used in a lot of Western dishes but not terribly popular in Indian cuisine. The word Dill in Hindi is called Sui ki bhaji and a simple translation is needle vegetable since the leaves look like needles.
In the West, Dill is always used to flavour pickled Cucumbers and is quite popular.
My close friend Pam would always make Kheema and add Dill to it. I remember clearly that her youngest son never liked it but we loved the flavor of Dill against the meaty taste of the Kheema.
If you’re like my family, you have hundred different types of Kheema recipes and if you’ve never added Dill to yours, you will be surprised at how delicious it is!
Kheema with Dill
- 1/4 cup Oil
- 1.5 cups of Onion
- 2 lbs – 907 gms lean ground Meat – Mutton or Beef
- 1 tsp Salt or to taste
- 2 tbsps Ginger & Garlic paste
- 1 tsp Chilli powder
- 1/2 tsp Turmeric
- 1 tsp Cumin powder
- 1 tsp Garam Masala powder
- 1 tsp Coriander powder
- 1 cup Peas
- 2 tbsps chopped green Chillies
- 1.5 cups Dill weed
- 1/2 cup of water
- 1.5 cups Tomato puree
- 1 cup chopped Coriander
- Puree the tomatoes by blanching 2 tomatoes
- In a saute pan, add the oil and allow it to heat up
- Add the Onion and saute till it’s golden brown
- Add the meat and break it up so there are no lumps
- Add salt to taste
- Add the ginger and garlic paste and saute well so the raw taste is cooked off
- Add all the powdered spices, cover and cook for 5 mins
- After 5 mins, reduce the heat, add salt to taste, the peas and the green chilli
- Add the Dill and mix well
- Add the water and the tomato puree, cover and cook for a few minutes
- Finally add the coriander and serve