Kheema With Dill / Sui Ki bhaji Kheema

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Apr. 28, 2020

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.


Oil 1/4 Cup (4 tbs)
Onion 1 1/2 Cup (24 tbs)
Lean ground meat 2 Pound (Mutton or Beef)
Salt To Taste
Ginger and garlic paste 2 Tablespoon
Chilli powder 1 Teaspoon
Turmeric 1/2 Teaspoon
Cumin powder 1 Teaspoon
Garam masala powder 1 Teaspoon
Coriander powder 1 Teaspoon
Peas 1 Cup (16 tbs)
Chopped green chillies 2 Tablespoon
Dill weed 1 1/2 Cup (24 tbs)
Water 1/2 Cup (8 tbs)
Tomato puree 1 1/2 Cup (24 tbs)
Chopped coriander 1 Cup (16 tbs)



1. Puree the tomatoes by blanching 2 tomatoes

2. In a saute pan, add the oil and allow it to heat up

3. Add the Onion and saute till it’s golden brown

4. Add the meat and break it up so there are no lumps

Add salt to taste

5. Add the ginger and garlic paste and saute well so the raw taste is cooked off

6. Add all the powdered spices, cover and cook for 5 mins

7. After 5 mins, reduce the heat, add salt to taste, the peas and the green chilli

8. Add the Dill and mix well

9. Add the water and the tomato puree, cover and cook for a few minutes


10. Finally add the coriander and serve

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4