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How to make Masala Keema

By Reshma Aslam
Last updated on: October 25, 2015 17:13 IST
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Here’s how to make Masala Keema:

Masala Keema


  • ¼ kg keema (minced) mutton or chicken
  • 1cup fresh coriander (paste)
  • ¼ cup fresh mint leaves (paste)
  • 5 to 6 green chillies (paste)
  • 2 medium sized onions (chopped fine or ground to paste)
  • ¼ cup green peas (optional)
  • 1 tbsp garam masala powder
  • 1 tsp turmeric powder
  • ¼ cup oil
  • ¼ cup ghee (vanaspati)
  • 1 tbsp kasoori methi
  • 1 to 2 bay leaves
  • 1 tsp ginger garlic paste
  • Salt to taste.


  • Wash the keema well. Drain and keep aside.
  • Heat ghee and oil in a pan. Add kasoori methi leaves and bay leaves.
  • Now add the onions. Fry well till it turns nice and pink.
  • Add ginger garlic paste, chilly paste, mint paste, and coriander paste. Fry well.
  • Add salt and add the keema. Mix well. Add green peas, turmeric powder and garam masala powder.
  • Mix well. Add little water and cover lid and let it cook for about 30 minutes.
  • If you are using chicken it gets done in 20 minutes.
  • Serve hot with parathas or bread.
  • You can season to taste by adding little lime juice.

Photograph: Creative Commons

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Reshma Aslam