Keema Curry Recipe (Kheema Masala) - Hinz Cooking - A Food Blog with Simple and Easy Dinner Recipes (2024)

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Here is the one pan masaledar keema curry recipe loaded with traditional Indian spices, yogurt, tomatoes and garam masala. If you love the taste of road side dhaba kheema masala then this recipe is for you to try with tandoori naan.

Meat mince (ground meat) of mutton/lamb cooked in a curry/gravy on slow heat is perfect for family dinner or lunch. If you are looking at how to make keema curry, watch step by step video recipe to follow quick steps.

Looking for Indian-style dinner recipes with keema (ground mutton)? Check out, Keema Fry, Lahori Keema Naan, Burns road special fry kabab and, Seekh Kabab. You will surely love these recipes to add value to your dinner table.

What is Keema Curry

The irresistible taste of masaledar Indian keema curry with naan can make your dinner time special. It's a family favorite dish that people love to eat at dinner or on special occasions. Keema is basically ground meat (meat cut into small particles). Curry is the form of gravy so it's a ground meat curry that I made with lamb. You can also try other ground meat options like beef or chicken but it all depends upon your choices.

Soft, tender, and juicy minced meat in curry give a perfect bite while eating. Some people add different vegetables like potatoes, peas, and carrots to add more flavor to the curry. Here I simply made a traditional style keema curry without vegetables using chopped onion, ginger garlic, yogurt, and tomatoes by adding Indian herbs and spices.

If you like bhuna keema (fry keema) with curry then this recipe is for you. My mother used to make aloo keema at home and serve with tadka rice, salad and raita. I still remember my childhood memories after coming from school and keema aloo in lunch make my lunchtime special. It's a perfect keema curry recipe for fall, winter, summer, and spring.

Here I'd like to mention that it's famous as Groundmeat (minced meat) outside of NorthAmericaand keema or qeema in the Indian subcontinent.

See detailed instructions: How To Thicken the Curry

How to Choose the Ground Meat

The selection of meat is very important! I personally prefer to take lamb meat as it's more juicy and easy to digest. Easily tender while cooking and smells good if you cook on high heat. If you like chicken then take a chicken breast mince and cook by following the same recipe.

The next option is to ground the meat. Some people like thinly ground meat and some want thick hand-cut meat. In both ways, the curry will be perfect but it will make a little difference in taste if you use thick or thinly ground meat.

Here in this recipe, I used thinly ground mutton and it was soft, juicy, tender, and absolutely delicious in taste.

Is it Kheema Masala?

Yes, it's kheema masala! cooking keema curry is simple and easy. It's a one-pan dinner recipe that you can quickly make within ½ an hour. It's my quick dinner on weekdays as my family loves it and always enjoys the taste. I always make some variations so it gives them new flavor while eating. My whole family and some of my Pakistani and Indian friends love to have traditional style keema curry or kheema masala and this is the recipe that I make for them.

Why This Recipe Works?

• It's simple and easy to cook with minimal spices. Loaded with gravy so best for Indian style family dinner.
• You can add vegetables like peas, potatoes, carrots, capsicum or other veggies to make it more nutritious and healthy.
• My inspiration to cooked this recipe like road side dhaba keema which is masaledar and fully of greasy texture but you can adjust the spices and oil as per your taste.
• Best recipe for working mom and dads to store in refrigerator for 1 week and reheat before serving.

Ingredients

Onions: Used 1 Medium size onion and chopped it. Properly wash after chopping to get rid of raw onion smell.
Ginger Garlic: 3 medium size cloves and 2 inches piece crushed to make a paste.
Mutton Mince: Thinly crushed ground lamb used to make this curry. Used machine to ground the lamb.
Spices: Seasoned with Salt, red chili, turmeric, coriander, garam masala, and black pepper powder.
Yogurt: Thick yogurt almost 1 tablespoon used to add the curry paste.
Tomatoes: Freshly chopped tomatoes and tomato paste used to bring a perfect savory taste to curry.
All Spices (Garam Masala) + Ground Black Peppers: Homemade garam masala and finely chopped black pepper used to bring the traditional Indian style texture and taste in curry.
Cilantro/Green Coriander used for garnish.

How to Make Keema Curry

In a heated pan, add oil and saute chopped onion until it starts to change the color. Add ginger garlic and quickly stir to blend the taste with onions. Now add mutton mince and cook on high heat until the meat changes color and starts to detach.

Season with salt, red chili powder, turmeric, and coriander. Mix well to get rid of spice odor. Now add yogurt, chopped tomatoes (without skin), and tomato paste and give it a good mix until it blends with curry. It will take 5 minutes to cook and establish a curry texture. Continuously stir to make a smooth curry paste. Sprinkle garam masala and black pepper! Now add water and mix well.

Cover and cook for about 20 to 25 minutes on low medium heat. Now it's ready to serve. Garnish with green coriander/cilantro.

Kheema Masala Tips & Variations

1. Lamb/mutton meat is perfect for keema curry.
2. Make sure to squeeze water after washing/rinsing the meat.
3. Initially cook the ground meat (mince) on high heat and stir to detach meat particles.
4. Cooking the meat on high heat will help to get rid of the meat odor.
5. Use fresh ginger garlic to make the best Indian-style curry taste.
6. Also use the homemade garam masala powder as it will give the best taste in curry.
7. Make sure to remove the tomato skin while adding in curry.
8. Don't use if your meat has some bad odor or smell or getting out of color otherwise, the whole recipe will messup.

How to Store the Leftover?

Yes, the leftover keema curry can be stored in a refrigerator for 3 to 5 days in an airtight container. If you want, you can store in the freezer for 1 month. When you need, take it out, move to pan and keep on stovetop for 10 to 15 minutes on low heat. Freezing can make it watery so evaporate water on high heat. You can also microwave to defrost the curry.

Idea to Use the Leftover Keema Curry:
1) Keema biryani
2) Samosa
3) keema naan
4) kachori
5) keema pulao
6) Keema Kabab
7) Aloo Keema

It's a simple, quick and easy one pan keema curry recipe that you can make to serve at dinner or lunch. Family favorite recipe idea for foodies!

What to Serve with It?

There are many options to make a keema curry plater by adding sides with it.
1: Pair the keema curry with steamed rice, veg salad, and green raita.
2: Serve with naan, green chutney, or onion salad.
3: On a traditional Indian plater, serve with naan, butter rice, salad, raita, and kheer. I like it with roasted Carrots and oven-baked french fries.

Keema Curry Video

I am so happy to share this tender and juicy keema curry with you all as it's super tasty and extremely delicious to serve on dinner. Here is the step-by-step process that I captured while cooking. If you are going to make this then watch the recipe tutorial to follow the quick steps.

Share this recipe of keema curry with your family and friends. Do let me know in case of questions or suggestions in comment box. If you make this recipe at home then share a picture with the hashtag#hinzcooking

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