Keema Recipe: North India's Spicy Minced Meat Curry
Deepa ShahShare
By Deepa Shah | Iron Pounded spice expert & founder of Phoran Masala
Keema is one of North India's most satisfying everyday curries — spiced minced meat cooked low and slow until the fat renders, the masala deepens, and every grain of mince is coated in aromatic gravy. From Lucknow's refined Mughlai kitchens to Punjabi dhabas, keema is made everywhere and eaten with everything: pav, paratha, rice, or straight from the pan. This recipe works with mutton, lamb, or chicken mince.
Prep time: 15 minutes | Cook time: 45–50 minutes | Serves: 4
Ingredients
For the keema:
- 500g mutton mince (or chicken mince for a lighter version)
- 3 tbsp oil or ghee
- 2 medium onions (200g), finely chopped
- 2 medium tomatoes (200g), finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 3/4 cup (180ml) water
- 3/4 cup (100g) green peas (fresh or frozen)
- Fresh coriander to garnish
Whole spices (for tempering):
- 1 tsp Phoran Cumin Seeds
- 2 green cardamom pods
- 1 black cardamom pod
- 1 bay leaf
- 3–4 black peppercorns
Ground spices:
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder (for colour)
- 1/2 tsp red chilli powder (adjust to heat preference)
- 1 tsp salt (adjust to taste)
- 1 tsp Phoran Garam Masala (added at the end)
Method
Step 1: Build the base
Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add whole spices — cumin seeds, cardamom pods, bay leaf, and peppercorns. Sauté 30–40 seconds until cumin splutters and the spices are fragrant.
Step 2: Cook the onions
Add finely chopped onions and green chillies. Cook on medium heat, stirring regularly, for 12–15 minutes until the onions are deep golden brown. Do not rush this step — properly caramelised onions are the foundation of the flavour.
Step 3: Add ginger-garlic and tomatoes
Add ginger-garlic paste and cook 2 minutes until the raw smell disappears. Add chopped tomatoes, coriander powder, turmeric, Kashmiri chilli powder, red chilli powder, and salt. Cook on medium heat, stirring frequently, for 8–10 minutes until tomatoes break down completely and oil separates from the masala.
Step 4: Add the mince
Add the keema and break it up with a spatula — ensure no large lumps remain. Increase heat to medium-high and cook for 5–6 minutes, stirring constantly, until the mince is browned and no longer pink. This browning step is critical for flavour.
Step 5: Slow cook
Add water, stir well, and bring to a boil. Reduce heat to low, cover, and cook for 20–25 minutes (mutton) or 12–15 minutes (chicken) until the mince is fully cooked and tender. Stir every 5 minutes and check that it isn't sticking.
Step 6: Add peas and finish
Add green peas and cook uncovered for 5 minutes. Add Phoran Garam Masala, stir well, and cook 2 more minutes. Taste and adjust salt. The keema should be moist but not watery — if there's excess liquid, cook uncovered on medium heat until it reduces.
Step 7: Rest and serve
Rest covered for 5 minutes before serving. Garnish generously with fresh coriander. Serve with pav, paratha, or steamed rice.
Tips for Perfect Keema
- Onion colour is everything — pale onions give a bland, raw-tasting keema. Deep golden to light brown is the target. Take the full 12–15 minutes.
- Break up the mince thoroughly — lumps of mince won't cook evenly. Use a flat spatula and press and break as you stir.
- Don't add too much water — keema should be semi-dry, not a gravy. Add water gradually and only as needed.
- Garam masala goes in last — adding it too early burns off the volatile aromatics. Always add at the end, off or near the end of heat.
- Mutton vs chicken — mutton keema has more fat and flavour but needs longer cooking. Chicken keema is leaner and faster but can dry out — watch the water level carefully.
Variations
- Keema Matar — the classic version above with green peas. The most common everyday preparation.
- Keema Aloo — replace peas with 2 medium potatoes, cut into 1.5cm cubes. Add with the water in Step 5 so they cook through with the mince.
- Keema Pav — serve the keema slightly wetter (add an extra 1/4 cup water) in a bowl with buttered pav on the side. Top with raw onion, lemon, and coriander.
- Keema Paratha filling — cook the keema completely dry (no water). Cool and use as a stuffing for parathas.
Make-Ahead & Storage
Keema keeps refrigerated for up to 3 days and actually improves overnight as the spices deepen. Reheat in a pan with a splash of water. It freezes well for up to 1 month — freeze in portions and thaw overnight in the refrigerator before reheating.
4 FAQs About Keema
Q: Which mince is best for keema — mutton, lamb, or chicken?
Mutton (goat) mince is the most traditional for North Indian keema — it has the right fat content and flavour depth. Lamb is a close substitute. Chicken mince works well but is leaner, so watch the water level and don't overcook. Avoid very lean mince for any variety — some fat is essential for flavour and texture.
Q: Why is my keema watery?
Either too much water was added, or the onions and tomatoes weren't cooked down enough before adding the mince (they release water as they cook). Fix: remove the lid and cook on medium-high heat, stirring constantly, until excess liquid evaporates. Next time, ensure the masala is fully dry and oil-separated before adding the mince.
Q: Can I make keema without onions?
Yes — a Jain-style keema uses asafoetida (hing) and extra ginger instead of onions and garlic. The flavour profile is different but still excellent. Use 1/4 tsp hing in the tempering and double the ginger paste.
Q: How do I know when keema is fully cooked?
The mince should be uniformly brown with no pink remaining, the oil should be visibly separating at the edges, and the masala should coat each grain of mince rather than sitting in a pool of liquid. For mutton, the mince should be tender when pressed — not chewy or rubbery.
