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Maharashtra · Dinner

Keema Masala

A thick, dry-ish minced mutton curry spiced with Maharashtrian masalas — bold, meaty, fragrant with whole spices and goda masala. Scooped up with bhakri or pav at dinner, or rolled into parathas. Every Maharashtrian meat-eating household has this in their rotation.

🧺 Ingredients

• 500 g minced mutton (keema) — ideally 15–20% fat
• 3 tbsp oil
• 2 medium onions (200 g), finely chopped
• 2 medium tomatoes (180 g), finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp goda masala
• ½ tsp garam masala
• 1 tsp salt (adjust)
• 100 ml water
• 1 tsp kasuri methi, crushed
• 2 tbsp fresh coriander, finely chopped
• 1 tsp cumin seeds
• 3 cloves
• 2 green cardamom pods
• 1 × 1 cm cinnamon stick
• 1 bay leaf

👩‍🍳 How to make Keema Masala

1. Fry whole spices (Heat: medium): Heat oil in a heavy kadai. Add cumin seeds — sizzle 10 seconds. Add cloves, cardamom, cinnamon, bay leaf — fry 30 seconds until fragrant. Add chopped onion.
2. Brown onions (Heat: medium-high): Fry onions on medium-high for 12–14 minutes until deep golden-brown. Add ginger-garlic paste — fry 2 minutes. Add tomatoes — cook 7–8 minutes mashing until completely broken down and oil separates.
3. Add dry masalas (Heat: medium): Add chilli powder, coriander powder, cumin powder and turmeric. Stir on medium heat for 30–45 seconds until masalas are toasted in the oil and the mixture turns fragrant and darker.
4. Add keema (Heat: high): Add minced mutton. Break up the mince with the back of a spoon immediately — clumps result in uneven cooking. Turn heat to high. Cook on high heat for 8–10 minutes, stirring every minute, until all pink colour disappears from the mince and it is lightly browned. The mince will release water — cook until all the liquid evaporates.
5. Add peas and simmer (Heat: medium): Add green peas if using. Add 100 ml water, salt and goda masala. Stir. Reduce to medium heat, cover, cook for 15 minutes until mutton is fully cooked through and tender. Uncover — the keema should be moist but not soupy. If too wet, cook uncovered 5 minutes on medium-high.
6. Finish (Heat: off): Add garam masala and crushed kasuri methi. Stir. Taste and adjust salt. Drizzle ghee. Garnish with coriander, green chilli and lime.

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