Premium Chef Anuradha Joshi Medhora opens up about her mother's Hare Mirch ka Keema. This dish holds a special place in her heart. It represents more than just food. It embodies memories, comfort, and family bonds.
The Story Behind the Dish
Hare Mirch ka Keema was never created for a restaurant menu. Chef Anuradha's mother cooked it purely out of love. She had a deep passion for green chillies and mutton keema. For her, appetite and instinct blended seamlessly into one.
Anuradha recalls her childhood kitchen vividly. She remembers the stove's heat first. The aroma of ghee fills her memory. The rhythmic sound of a knife chopping green chillies echoes in her mind. Her mother worked without hesitation. This was not careful or gentle cooking. It was confident and assured.
She watched the dish come together without understanding the process. She only knew how it felt to eat it. The meal stayed with you long after finishing. Some days it served as lunch. Other times it was dinner. Often, it simply waited there, ready to comfort.
There was no fancy plating. No elaborate explanations. Just torn rotis, comfortable silence, and pure satisfaction.
Growing Up in Indore
Chef Anuradha grew up in Indore. She spent time with her grandfather shelling fresh peas straight from the farm. Seasonal produce dictated the rhythm of their household. That small-city life, that slightly forgotten India, is what she misses most.
They grew up surrounded by people, kitchens, and meals. The focus was never solely on eating. It was about being together, sharing moments, and building connections.
The Dish's Journey
When Anuradha started cooking professionally, this keema followed her naturally. It didn't require refinement. It demanded honesty. Even now, when prepared at The Silver Train, she resists making it more elegant. Every cooking session brings her closer to her mother.
Recipe for Hare Mirch ka Keema
INGREDIENTS
- Mutton keema – 500 gm
- Curd (whisked) – 115 gm
- Turmeric powder – 6 gm
- Ghee – 100 gm
- Onions, finely chopped – 115 gm
- Green chillies, spicy, de-seeded – 80 gm
- Garlic, whole cloves – 30 gm
- Lime juice – 5 gm
- Salt to taste
- Fresh coriander leaves, chopped
- Optional traditional additions: Whole spices: 2 green cardamom, 1 bay leaf
METHOD
1. Prepare the green base
Roughly chop the green chillies. Lightly smash the garlic cloves. Keep them aside separately. Do not make a paste. The flavour must remain sharp and distinct.
2. Browning and fat extraction
Heat ghee in a heavy pan. Optionally, add whole spices and let them crackle. Add the onions. Fry them on medium heat until they turn light golden.
3. Add aromatics
Add the smashed garlic. Sauté until fragrant. Add the green chillies. Cook for 2–3 minutes until they soften but retain their green color.
4. Add the keema
Add the mutton mince. Sauté on medium-high heat. Break the mince well to ensure even cooking. Cook until all moisture evaporates and the fat separates.
5. Add curd & turmeric
Lower the flame. Add the whisked curd mixed with turmeric and salt. Stir continuously for 1–2 minutes to prevent the curd from splitting. Cover and cook on low flame for 12–15 minutes until the keema becomes tender.
6. Finishing
Add lime juice for brightness. Fold in fresh coriander. Adjust salt and chilli heat if needed. Let it rest for 5 minutes before serving.
This dish captures the essence of comfort food. It reminds us of home, family, and simple pleasures. Chef Anuradha Joshi Medhora keeps her mother's legacy alive through this recipe. She honors those quiet moments in the kitchen that shape our lives.
