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Keema Masala

For most foodies, Food is life, the next best thing we foodies do after eating good food is talk about it and that too elaborately. The flavour, the taste and above all, how perfectly cooked! Good food brings us alive and there’s no denying it.

Keema, be it mutton, chicken, beef is so versatile. Keema masala as such is a traditional Indian dish popular across India. There are so many wonderful ways keema is used, could be as a stuffing for samosas or any Indian bread like Naan, a wonderful Kofta curry, or a lovely meatloaf, how about a shepherds pie? Well, the choice is endless.

This is a simple Keema dish, dry, subtle in flavour, not too spicy and can be eaten along with a bowl of rice or Naan or paratha. The ingredients used are fresh and minced fine. It is imperative that the onions be minced fine so that it blends into the cooked keema and does not stand alone as chunky bits.

Sharing this recipe with you,


  • Keema -1/2 kg
  • Minced onion -3big
  • Ginger minced -2 tbsp
  • Garlic minced – 2 tbsp
  • Green chilli – 2 tbsp
  • Bay leaf-1
  • Curd – 2-3 tbsp
  • Garam masala -2 tsp
  • Coriander powder -1 tsp
  • Chilli powder- 1 tsp
  • Cummin powder – 1 tsp
  • Pepper powder – 1tsp
  • Turmeric powder -1/2 tsp
  • Any vegetable oil or ghee-4 tbsp
  • Salt to taste

To garnish:

  • Sliced ginger, chilly flakes and chopped green chillies


  • Thoroughly wash the minced meat and place the keema in a colander for the excess water to drain out . Squeeze the minced meat and keep it aside.
  • Take the minced meat and thoroughly mix all the powders, curd and salt and keep aside for 20 minutes.
  • In oil/ ghee, add the minced onion and bay leaf add fry till golden brown.
  • Add the minced ginger and minced garlic and fry well.
  • Add the minced meat and fry well for a couple of minutes till the juices from the meat flow out.
  • Check for salt, add a cup of water, bring to a boil and simmer on a low flame covered for 20 minutes.
  • Remove the lid, and stir till dry.
  • Garnish with minced ginger, green chilli and chilly flakes.
  • Chefs tips
    • If fresh mince is not available, you could always buy the meat and mince it at home.
      I prefer freshly minced ginger and garlic to ginger- garlic paste.
      This dish takes about 30 minutes to prepare.
      You could throw in a handful of boiled fresh green peas, diced carrot or cubed potatoes.
      I usually make this preparation in any vegetable oil that is available but before serving, I heat up a tablespoon of ghee and blend it with the masala.
      You could try this dish out with any keema.
      This dish serves 4-6 people.

    Till my next post,



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