Keema Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
465 kcal
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Course
Main Course, Dinner
Keema Curry
Description
Keema Curry features ground meat cooked with a blend of spices including turmeric, red chili powders, cumin, coriander, and dried fenugreek leaves, which add a subtle bitterness and aroma. The dish begins by sautéing finely diced red onions until softened, then adding ginger and garlic pastes along with fresh chopped green chilies for heat. The meat is added and browned, then the spices are incorporated to toast slightly and deepen their flavors. Chopped tomatoes are stirred in and simmered to break down, creating a tangy base.
Adding water and covering the pan allows the curry to simmer gently while flavors meld and the sauce thickens. The final touch is fresh coriander for brightness and a handful of dried fenugreek leaves, enhancing the savory complexity. This curry has a well-balanced heat and spice level, with a textured meat base and rich, sufficiently saucy finish.
Serving Keema Curry with fresh naan bread or rice provides a complete meal. The curry’s saucy texture makes it ideal for soaking up with bread or accompanying grain dishes. It is a filling dish suitable for a family dinner or casual meal.
Note that nutritional information is provided as a courtesy and is not guaranteed. Cooking times and spice levels can be adjusted based on preference. The recipe emphasizes using neutral cooking oil to avoid overpowering flavors and to allow the spices to shine.
Ingredients
- 500 g minced meat Keema
- 50 ml neutral cooking oil generic cooking oil
- 1 onion Red
- 2 tomato
- 3 green chili
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp turmeric powder Haldi
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp kashmiri chili
- 1 tbsp fenugreek leaves Methi, dried
- 1 handful Coriander
- 400 ml water
Instructions
- Heat up the oil in a pan on medium heat until hot
- Add the finely diced red onions and cook for 4-5 minutes on medium heat until softened
- Add the ginger paste, garlic paste and chopped green chillies then sauté for a further 2-3 minutes
- Add the mince and break apart then cook for 6-8 minutes on medium heat – Make sure there are no lumps left over
- Add the salt, chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder and cumin powder then cook the spices for 3-4 minutes
- As the spices are cooking chop the tomatoes then add into pan and cook for 3-4 minutes
- Add the water and cover then cook for 20 minutes on medium heat
- Finally, add the chopped coriander and dried fenugreek leaves.
- Serve with fresh naan bread or rice and enjoy!
Notes
- Use neutral cooking oil to allow spices' flavors to come through clearly.
- Simmer the curry covered to let flavors meld and sauce thicken adequately.
- Serve with fresh naan bread or rice to complement the savory sauce.
- Adjust spice levels by varying the amount or type of chili powder used according to taste.
- Nutritional facts are for guidance only and are not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 2g | 100% |
| Cholesterol | 89mg | 30% |
| Sodium | 805mg | 34% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 15mg | 17% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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