Keema Karahi
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
495 kcal
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Course
Main Course
Keema Karahi
Description
Keema Karahi begins by frying finely chopped onions until golden brown, then adding garlic and ginger pastes for aroma. Minced meat—beef, lamb, or chicken—is cooked with these aromatics and a combination of ground coriander, cumin, turmeric, chili powder, black pepper, and salt. The mixture develops a rich base enhanced by pureed tomatoes, cooked until the chili oil separates, indicating depth of flavor and readiness.
Yogurt is stirred in towards the end to enrich the sauce and add subtle creaminess without curdling. The dish is finished with a sprinkle of dried fenugreek leaves, fresh coriander, lemon juice, and a bullet chili for garnish. The final result is a tender, spiced minced meat curry with a balance of heat and tang. Keema Karahi is typically served hot alongside naan bread, rice, or roti, offering a hearty and satisfying meal.
The amount of chili powder can be adjusted depending on spice preference. Vegetables such as bell peppers or carrots may be added for variation. Nutritional information is provided as a courtesy but not guaranteed.
Ingredients
- 600 g mince Beef, lamb, or chicken
- 2 tbsp neutral cooking oil generic cooking oil
- 1 onion Finely chopped
- 1 tsp Garlic Pasta
- 1 tsp ginger paste
- 2 tomato pureeed
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp black pepper
- 1 tsp salt
- 100 g yogurt Frozen
- 1 bullet chili
- 1 tsp fenugreek methi, dried
- 1 tsp lemon juice
- Coriander
Instructions
- Heat the oil in a large skillet or karahi over medium heat.
- Sauté the chopped onion until it turns golden brown.
- Incorporate the minced garlic and grated ginger, and cook for another minute until a fragrant aroma arises.
- Add the minced meat to the skillet, ensuring it is well-coated with the masala. Cook for 15-20 minutes or until the meat is thoroughly cooked, stirring occasionally.
- Combine the spices and salt. Stir thoroughly to incorporate the spices into the masala mixture.
- Introduce the pureed tomatoes to the skillet and continue cooking until the oil separates from the masala mixture, which typically takes about 5-7 minutes.
- Add the yoghurt and stir immediately to prevent any curdling
- Sprinkle fresh coriander, dried fenugreek, lemon and julienned ginger leaves on top for garnish.
- Serve the dish hot with naan or rice.
Notes
- Adjust red chili powder quantity to match desired spiciness.
- Optionally add diced bell peppers, carrots, or other vegetables to the dish.
- Serve hot with naan, rice, or roti for a complete meal.
- Nutritional values are approximate and provided for reference only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 104g | 35% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1295mg | 54% |
| Potassium | 304mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 89g | 178% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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