Keema Curry Recipe (Indian Minced Meat Curry)
Learn how to make authentic Indian keema curry with minced mutton or chicken. Perfect for naan, roti, or steamed rice, this easy homemade keema curry recipe brings the taste of India to your kitchen.
Keema curry, also known as minced meat curry, is a popular Indian dish made with ground mutton or chicken, simmered in a blend of Indian spices, onions, tomatoes, and garlic. This homemade keema curry recipe is perfect for serving with naan, roti, or steamed basmati rice. Whether you’re cooking for a family meal or a special occasion, keema curry brings the authentic taste of Indian cuisine to your plate. You can also add peas, potatoes, or bell peppers to make it more hearty and wholesome. Serve this authentic Indian keema curry with steamed basmati rice, soft roti, or warm naan for a complete meal.
Ingredients and Substitutes
- Minced Mutton or Chicken: You can use 500 grams minced mutton for a traditional flavor or chicken for a lighter alternative.
- Onions: Finely chopped onions form the base of the curry and you can substitute with shallots if you prefer a milder taste.
- Tomatoes: Fresh tomatoes add tanginess to the curry and canned tomatoes can be used if fresh ones are not available.
- Spices for Keema Curry: Coriander powder adds a mild, nutty flavor to the curry and can be substituted with cumin powder. Turmeric powder gives the dish a warm golden color and subtle earthy taste and can be skipped. Red chili powder provides the heat and spice in the curry and paprika can be used instead for a milder, slightly sweet flavor.
- Ginger: Fresh ginger gives a warm, zesty flavor and ginger paste can be used as a convenient substitute.
- Garlic: Minced garlic enhances the aroma and taste and garlic paste can be used for a smoother consistency.
- Green Chilies: These add heat to the curry and you can reduce the quantity or use red chili flakes for a less spicy version.
- Peas: Green peas add sweetness and texture and you can replace them with diced carrots or bell peppers.
- Potatoes: Optional addition for a hearty curry and sweet potatoes can be used as a substitute for a different flavor.
- Cumin Seeds: Used for tempering and you can substitute with fennel seeds for a slightly different aroma.
- Garam Masala: Adds depth to the curry and you can make your own blend using cinnamon, cardamom, cloves, and pepper.
- Salt: Essential for seasoning and you can adjust according to taste or use kosher salt for a less intense salty flavor.
- Oil or Ghee: Used for cooking and you can use vegetable oil, mustard oil, or ghee depending on preference.
- Fresh Coriander Leaves: For garnish and you can use mint leaves or parsley as a substitute if coriander is not available.
Tips for Making Perfect Keema
Before you start cooking this authentic Indian keema curry at home, make sure all ingredients are prepped and ready. Chop onions, tomatoes, and green chilies, and mince garlic and ginger for a smooth cooking process. Keep your spices in small bowls for easy access, and if using peas or potatoes, wash and dice them ahead of time. You can also add peas, potatoes, or bell peppers to make the keema curry more healthy and nutritious. Using fresh, high-quality minced mutton or chicken ensures the best flavor and tender texture for this homemade Indian minced meat curry recipe.
While cooking this easy keema curry recipe for dinner, keep the heat medium to avoid burning the onions or spices. Sauté the onions until golden brown to form a rich curry base and cook the spices briefly to release their aroma before adding the meat. Break up the minced meat as it cooks for even browning and flavor absorption. Simmer gently rather than boiling to keep the meat tender and the sauce thick.
Serving Suggestions for Keema
Serve this flavorful keema curry hot with steamed basmati rice, soft roti, or warm naan for a complete Indian meal. It also pairs well with parathas or chapati for a hearty lunch or dinner. For a lighter option, enjoy it with cauliflower rice or whole wheat tortillas. Garnish with fresh coriander leaves, a squeeze of lemon, or a dollop of yogurt to enhance the flavors. This authentic Indian minced meat curry recipe is perfect for family meals, festive occasions, or meal prep for the week.
Frequently asked questions
Yes, you can use minced chicken instead of mutton for a lighter version. The cooking time will be shorter, and it still works perfectly for an authentic Indian keema curry recipe at home.
Absolutely. Peas, potatoes, or bell peppers are commonly added to make the curry more hearty and nutritious. This makes it suitable for family dinner recipes or meal prep.
Break up the meat while cooking and stir occasionally to ensure even browning. This helps create a smooth, crumbly texture typical of homemade Indian minced meat curry.
Keema curry pairs well with steamed basmati rice, naan, roti, chapati, paratha, or even cauliflower rice. Garnishing with coriander leaves or a squeeze of lemon enhances the flavor.
Recipe Card
Keema Recipe
Equipment
- 1 Heavy-bottomed pan
- 1 Spatula
- 1 Chopping board
- 1 Knife
- 2 Measuring spoons
Ingredients
- 500 g Minced Mutton or Chicken
- 2 Onions finely chopped
- 2 Tomatoes chopped
- 6 cloves Garlic minced
- 1 inch : Ginger minced
- 2 Green Chilies chopped
- ½ cup Peas optional
- 1 Potato diced (optional)
- 2 tsp Coriander Powder
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 3 tbsp Oil or Ghee
- 2 tbsp Coriander Leaves
Instructions
- Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- Add finely chopped onions and sauté until they turn golden brown. This forms a rich base for the curry.
- Stir in minced garlic, ginger, and green chilies, cooking for a minute until aromatic.
- Add chopped tomatoes and cook until they soften and release their juices, forming a thick sauce.
- Mix in coriander powder, turmeric powder, red chili powder, and a pinch of salt. Cook the spices for a minute to bring out their flavor.
- Add the minced mutton or chicken to the pan. Cook on medium heat, breaking up lumps with a spatula, until the meat is browned and no longer pink.
- Pour in a little water if needed, cover the pan, and let the keema simmer for 15–20 minutes until fully cooked and tender.
- You can add peas or diced potatoes and cook for another 5–7 minutes until the vegetables are tender.
- Sprinkle garam masala over the curry and stir well. Adjust salt and spice according to taste.
- Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.
Notes
- Adjust the green chilies and red chili powder in to control spice level.
- Breaking up the minced meat while cooking keema curry ensures even browning.
- Peas and potatoes are optional ingredients but it make the curry more healthy.
- You can easily store leftover curry in the fridge for up to 2 days.
- Fresh coriander leaves enhance the flavor when added just before serving.
