Keema

 Keema – The Comfort Dish Loved Across South Asia

Keema (also spelled Qeema) is one of the most versatile and beloved dishes in South Asian cuisine. The word itself simply means “minced meat” in Urdu/Hindi, but over time, it has come to represent an entire category of flavorful, spiced dishes.

 Keema Recipe – Minced Meat Curry with Soul

Keema is one of those dishes that feels like home. The aroma of sizzling onions, earthy spices, and minced meat filling the kitchen is pure comfort. Here’s how you can make a classic, homestyle Keema Curry that works with beef, mutton, or chicken.

 Ingredients (Serves 4–5)

• Minced meat (keema) – 500 g (beef, mutton, or chicken)

• Onions – 2 medium, finely chopped

• Tomatoes – 2 medium, chopped or pureed

• Green chilies – 2, slit (adjust to taste)

• Ginger-garlic paste – 1½ tbsp

• Potatoes (optional, for Aloo Keema) – 2 small, diced

• Green peas (optional, for Matar Keema) – ½ cup

• Cooking oil/ghee – 4 tbsp

 Spices

• Cumin seeds – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp (adjust heat)

• Coriander powder – 1½ tsp

• Garam masala – 1 tsp

• Salt – to taste

• Fresh coriander leaves – handful, chopped

• Lemon juice – 1 tbsp

 Step-by-Step Cooking

1. Heat & Sizzle
   In a heavy-bottom pan, heat oil or ghee. Add cumin seeds and let them crackle. Toss in the chopped onions and sauté until golden brown — this base gives keema its depth of flavor.

2. Aromatic Kick
   Stir in ginger-garlic paste and green chilies. Let them cook for a minute until the raw smell fades.

3. Spice It Up
   Add turmeric, red chili, and coriander powder. Stir quickly so the spices bloom in the oil without burning.

4. Tomato Masala
   Add chopped tomatoes. Cook until they soften into a rich masala and the oil begins to separate at the edges — that’s when you know the base is ready.

5. The Star – Keema
   Add the minced meat. Break it apart with a spoon so there are no lumps. Stir well until the color changes and it absorbs all the spices.

6. Optional Veggies
   If using potatoes, add them now with a splash of water, cover, and cook until half-done. Add peas later so they stay fresh and green.

7. Simmer & Infuse
   Pour in about 1 cup water (less if you want it dry, more if you want curry-style). Cover and let it simmer for 15–20 minutes, stirring occasionally.

8. Final Touch
   Sprinkle garam masala, mix well, and let it rest for 2–3 minutes. Garnish with fresh coriander and a squeeze of lemon juice.

 Serving Ideas

• Pair it with naan, roti, or paratha for a hearty dinner.

• Serve with steamed basmati rice for a classic combo.

• Use leftover keema as filling for samosas, sandwiches, or even pizza (yes, keema pizza is a thing!).

In short: Keema is that rare dish which is simple enough for a quick weekday meal, yet special enough to serve guests. Every family has their own twist — potatoes, peas, or just straight spicy mince — but no matter how you make it, it never disappoints.