Keema Masala is a very popular dish in Indian subcontinent. Keema is a minced meat of either goat or chicken. This minced meat is cooked with spices and aromatic herbs to give treat to your taste buds. Over a period of time Keema Masala has also been combined with other vegetables to enhance the taste. Often Keema is prepared with peas, potatoes and fresh fenugreek leaves. This vegetable and Keema combination uplifts the taste to another level. Keema Masala is popular among the kids also, as a regular Keema Masala can be mixed with macaroni – and delicious Keema macaroni is prepared. Keema samosas are another scrumptious appetizer loved by kids and adults alike. It has been clear that Keema can be prepared with lots of variations and each variation has a different mesmerizing taste. Keema is prepared with different styles but one thing is same that spices and herbs plays an important role in bringing out the taste. The frying of Keema in making Keema Masala is also imperative as it helps in eliminating the smell. Chicken Keema or meat Keema the choice depends on your personal preference, but Keema Masala is definitely a dish worth trying.
Here I’m sharing the two best Keema recipes with you all. The Keema I’m using in this recipe is goat Keema, you can also use chicken Keema if you prefer it, only the cooking time will be less if using chicken Keema.
List of ingredients for Keema masala with green peas.
Preparing Keema for making Keema Masala is very important. Washing the Keema in the right way is the key to making the perfect Keema Masala. Place Keema in a fine holes sieve and wash it under running water. Put the sieve on a utensil so that the excess water drains out from keema. Let the washed Keema sit for at least 10 minutes in the sieve so that the excess water is drained out before the cooking starts.
Step 1 – In a deep heavy bottomed vessel add oil, and add the whole spices (cumin, cloves, peppercorns, cinnamon stick, black cardamom and bay leaf).
Step 2 – Once the whole spices begins to crackle add the finely chopped onions. Keep frying them while continuously stirring till the onions are light brown in color.
Step 3 – Add the washed Keema in onions and keep stirring it. The flames should be high at this point and continuous stirring of Keema won’t let it burn. This step ensures that all the excess water is evaporated and oil starts to separate. Add the ginger garlic paste also and let it fry for a couple of minutes.
Step 4 – Add the finely sliced tomatoes here and lower the flame to medium and cover the lid. The tomatoes will become tender in a couple of minutes.
Step 5 – Remove the lid and add all the powdered spices (salt, red chili powder, cardamom powder, coriander powder, fennel powder and Kashmir red chili powder). Let the spices fry, add enough water and turn the flames to medium high. Stirring continuously let all the spices be fully fried.
Step 6 – Add the green peas and also add enough water (2cups), cover the lid and simmer the flames to medium low. Let the Keema cook for at least 1 hour on slow flames. Once the Keema is tender and fully cooked, add the dry fenugreek leaves, chopped fresh coriander leaves, slitted green chilies and lemon juice. Adjust the thickness of the Keema gravy according to your own choice at this stage. Let it cook for another 5 minutes and then turn off the flames. The delicious Keema Masala with green peas is ready to be served!
This is the 2nd Keema recipe which is delicious and best served with parathas and even bread. This is different from the above as in this recipe we won’t add any vegetables and this is perfect for breakfast and also if you are planning to take out for picnics. The recipe is super easy and the taste is heavenly.
Step 1 – In a deep vessel heat oil and add finely chopped onions.
Step 2 – Once the onions are light brown add Keema and ginger garlic paste, fry it till water evaporates and oil separates.
Step 3 – Add the tomatoes (finely chopped), and cover the lid. Let it cook on medium high flames.
Step 4 – Add the above mentioned powdered spices and salt. Keep frying the Keema by continuously stirring it. Add the whisked yogurt, mix everything together and let it cook till the oil separates. Add little water also in between so that the spices are fried properly without getting burned.
Step 5 – Add 2 cups of water lower the flames to medium low and cover the lid. Let the Keema cook for at least an hour. Once the Keema is tender add the dried fenugreek leaves, fresh coriander leaves, lemon juice. If you see any water in the gravy, evaporate it by turning the flames high.
The delicious dry Keema Masala is ready to be served!!
Keema Masala by Lucky Masale is one of the best spice mixes available in the market. With Lucky Masale the tension of putting the spices separately and in the right quantity is resolved. Keema Masala by Lucky Masale is an ideal blend of spices and dried herbs. The color, aroma and the taste achieved by using lucky Keema Masala are simply unparalleled. Lucky Masale are low on sodium and the recipes are very easy to follow. If you want to try the Keema with some readymade spice mix, then definitely Lucky Masale should be your choice.
While frying the spices, once the oil separates check the salt and pungency there. If need be this is the time to adjust the spices.
Keema Masala is a treat for everyone. These recipes that I have shared above can give you one of the best Keema Masala. Feel free to do variations in the recipe according to your preferences. Dry Keema Masala is a perfect to go option for your next picnic trip or if simply you want to make a burger out of it. It’s my personal favorite and I make it for my Eid breakfast. Keema Masala with green peas is best served with Chapattis and rice. Also sliced onions sprinkled with salt and lemon juice goes perfectly with the Keema Masala. Don’t wait and try these finger licking, mouthwatering recipes.