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Chef Anuradha Joshi Medhora on her mother’s Hare Mirch ka Keema and the quiet power of comfort food

In the dish that the chef's mother made with confidence and served sans plating, green chillies are the star of the show

Written by: Anuradha Joshi Medhora

3 min readJan 17, 2026 12:47 PM IST

Chef Anuradha Joshi Medhora

Hare Mirch ka Keema. This dish was never meant for a menu. It was cooked for my mother, because she loves green chillies and mutton keema in a way that feels essential — like appetite and instinct are the same thing. I remember the kitchen before I remember the recipe. The heat of the stove. The smell of ghee. The sound of a knife hitting the board again and again as green chillies were chopped without hesitation. It wasn’t careful food. It wasn’t gentle. It was made with confidence, the kind that comes from knowing exactly what you want. I watched it come together without understanding how or why it worked. I only knew how it felt to eat it. How it stayed with you. Some days it was lunch. Some days it was dinner. Some days it was just there, waiting. No plating. No explanation. Torn rotis, silence, comfort.

Growing up in Indore, my grandfather and I would sit together as he shelled fresh peas straight from the farm. Seasonal produce would change the rhythm of our home. That small-city life, that slightly forgotten India, is what one misses the most. We grew up surrounded by so many people, so many kitchens, so many meals. It was never about the eating but about being together.

When I started cooking, this keema followed me without being invited. It didn’t need refinement, it needed honesty. Even now, when we cook it at The Silver Train, I resist the urge to make it more elegant than it is. Every time it’s cooked, I feel close to her.

Recipe for Hare Mirch ka Keema

Hare Mirch ka Keema

INGREDIENTS
l Mutton keema – 500 gm
l Curd (whisked) – 115 gm
l Turmeric powder – 6 gm
l Ghee – 100 gm
l Onions, finely chopped – 115 gm
l Green chillies, spicy, de-seeded – 80 gm
l Garlic, whole cloves – 30 gm
l Lime juice – 5 gm
l Salt to taste
l Fresh coriander leaves, chopped –
Optional (traditional additions):
l Whole spices: 2 green cardamom, 1 bay leaf (optional)
METHOD
1. Prepare the green base
Roughly chop the green chillies. Smash the garlic cloves lightly. Keep them aside — do not make a paste; the flavour must be sharp
2. Browning and fat extraction
Heat ghee in a heavy pan. (Optional) Add whole spices and let them crackle. Add the onions and fry on medium heat until light golden
3. Add aromatics
Add the smashed garlic and sauté till fragrant. Add the green chillies and cook for 2–3 minutes until they soften but stay green
4. Add the keema
Add the mutton mince and sauté on medium-high heat. Break the mince well so it cooks evenly. 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 curd from splitting. Cover and cook on low flame for 12–15 minutes until the keema is tender
6. Finishing
Add lime juice for brightness. Fold in fresh coriander. Adjust salt and chilli heat if needed.
Rest for 5 minutes before serving