Monday, August 8, 2011

Kheema (Mince Meat)

Kheema or minced meat is a traditional Indian meat dish usually made with peas and potatoes. This dish can be made with any type of meat and for all the non meat eaters, I have even made this dish with soya flakes and it turns out just as yumm!
I have used beef mince for making this dish. You can replace it with chicken mince, lamb mince or soya flakes as per your liking. My hubby prefers kheema without the peas so I have left them out but if you like, you can add 1/2 cup of fresh or frozen peas.  I have used kasuri methi(dried fenugreek leaves) in this recipe as well cos it gives a great flavour to the kheema.  Addition of kasuri methi is optional.
Kheema is a great side dish that goes with hot parathas, rotis or naans and sliced onions with lemon wedges on the side.
To make kheema you will need
Preparation time - 15 minutes
Cooking time - 25 minutes
Serves 3 people
500g mince meat (of your choice)
2 tbsps oil
1 onion - chopped
2 tomatoes - peeled and chopped
1 potato - peeled and cut into cubes
1 tsp ginger paste
1/2 tsp garlic paste
1 tbsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 1/2 tsp cumin powder
1 tsp pepper powder
1 tbsp kasuri methi(optional)
1 handful coriander leaves
1/2 cup water
a pinch of garam masala
salt to taste
  • Heat oil in a pan and add the chopped onions to this and fry until a light brown colour. Add the mince meat to this along with ginger garlic paste and salt to taste. Sauté on high flame until the meat browns.

  • Add potatoes and tomatoes to this and continue to sauté on medium flame until the tomatoes are blended in well and the potatoes are half done.

  •  Add all the spices to this(chilli, turmeric, cumin and coriander powder) and mix well. Add 1/2 cup of water and cover. Let it cook on slow for 15 minutes.

  • Open and add Coriander leaves, pepper powder, garam masala and kasuri methi and mix well. Let it cook uncovered for another 5 minutes. 

Serve hot with paratha or any bread of your choice. We enjoy eating it with a bit of lemon juice squeezed on top.
  1. If you are making it with soya flakes - after browning the onions directly add the tomatoes and potatoes and follow the steps. Add the soya only once you add 1/2 cup water before covering. Soya takes less time to cook so its better you add it at a later stage.


  1. I think you have served me this dish before with chappati and it was really gud....must try using the sectret ingredient;)....fenugreek leaves

  2. Ironically it was last Ramadan you had it here :)with chappati
    yea do try it with the fenugreek leaves. It adds a lovely flavour to the kheema

  3. It is really mouth watering..even my eyes are struck to this site. i have bookmarked it so that i can learn browni recipe from here whenever i get time.



Related Posts Plugin for WordPress, Blogger...