Have you ever experienced that irresistible aroma of spiced minced meat mingling with fragrant caramelised onions? That’s the magic of Keema Pyaz, a beloved Indian dish that never fails to captivate the senses.

This mouth-watering delicacy has a rich history steeped in tradition and flavour, making it a staple in Indian households for generations.

Originating from the Mughal era, Keema Pyaz blends the robust flavours of minced meat with the sweetness of onions to create a harmonious symphony of tastes.

Traditionally made with lamb or beef, this dish can also be prepared with chicken or even plant-based alternatives for a delicious twist on a classic recipe.

While the ingredients may be simple, the art of making Keema Pyaz lies in the perfect balance of spices and slow cooking to develop layers of flavour. The recipe may seem daunting at first, but with a bit of patience and practice, anyone can master the art of creating this delectable dish.

Ingredients

Oil: Oil is used as a cooking medium in this recipe to sauté the keema and onions, as well as to enhance the flavours of the other ingredients. You can use any neutral-flavoured oil like vegetable or canola oil.

Keema: Keema, or minced meat, is the main protein in this dish. It can be made from any meat of your choice, such as chicken, lamb, or beef. The keema is cooked until tender and flavourful.

Green Chillies: Green chillies add a spicy kick to the dish. Adjust the amount of green chillies according to your spice preference. You can deseed the chillies for a milder heat.

Cumin Seeds: Cumin seeds are a popular spice used in Indian cooking. They add a warm, earthy flavor to the dish and enhance the overall taste of the keema pyaz.

Ginger Paste: Ginger paste adds a fresh and zesty flavor to the dish. It also helps to tenderize the meat and improve its texture.

Garlic Paste: Garlic paste is used to flavour the dish and add depth to the overall taste. It complements the other ingredients well and enhances the savoury notes of the keema pyaz.

Onion: Onions are a key ingredient in this recipe. They add a sweet and savoury flavour to the dish and help to build the base of the keema pyaz.

Tomatoes: Tomatoes add a tangy and slightly sweet flavor to the dish. They also contribute moisture and help to create a rich and flavourful gravy for the keema pyaz.

Salt: Salt is essential for enhancing the flavors of the other ingredients and balancing out the taste of the dish. Be sure to season the keema pyaz with salt to bring out the full depth of flavors.

Chilli Flakes: Chilli flakes are used to add an extra touch of heat to the dish. They can be adjusted according to your spice tolerance and preference.

Turmeric Powder: Turmeric powder adds a vibrant yellow colour to the dish and a warm, slightly bitter flavor. It is commonly used in Indian cooking for its health benefits and culinary properties.

Cumin Powder: Cumin powder is made from ground cumin seeds and adds a nutty and aromatic flavor to the dish. It enhances the overall taste of the keema pyaz and pairs well with the other spices used in the recipe.

Serving Suggestions and Variations

Keema Pyaz is a flavoorful and spicy Indian dish made with minced meat and onions. Here are some serving suggestions and variations to make this dish even more delicious:

Serving Suggestions:

• Serve Keema Pyaz hot with steamed rice or naan bread for a satisfying meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for an extra burst of flavor.
• Pair with a side of raita (yogurt dip) and salad for a balanced meal.
• Enjoy Keema Pyaz with pickles or chutney for added punch.
• For a complete Indian meal, serve Keema Pyaz with dal (lentil curry) and roti.

Variations:

• Add vegetables like peas, carrots, or bell peppers to the Keema Pyaz for extra nutrients and flavor.
• Substitute minced meat with minced chicken, lamb, or goat for a different taste.
• Increase or decrease the amount of green chilies and chili flakes based on your spice preference.
• For a richer dish, stir in a dollop of ghee (clarified butter) before serving.
• Experiment with different spices like garam masala or coriander powder to customise the flavour of Keema Pyaz.

Frequently Asked Questions

What is Keema Pyaz?

Keema Pyaz is a popular Indian dish made with minced meat (usually lamb or goat) cooked with onions and a blend of aromatic spices.

How is Keema Pyaz typically served?

Keema Pyaz is commonly served with Indian breads such as roti or naan, as well as with steamed rice or pulao.

Can I use a different type of meat for Keema Pyaz?

Yes, you can use ground chicken, turkey, or beef as a substitute for lamb or beef in Keema Pyaz, although the flavour and texture may vary.

What spices are typically used in Keema Pyaz?

Common spices used in Keema Pyaz include cumin, coriander, turmeric, garam masala, red chili powder, and salt.

Can I make Keema Pyaz vegetarian?

Yes, you can make a vegetarian version of Keema Pyaz using ingredients such as minced soy chunks, tofu, or paneer instead of meat.

Is Keema Pyaz spicy?

The spiciness of Keema Pyaz can be adjusted according to personal preference by varying the amount of red chili powder or adding green chilies.

How long does it take to cook Keema Pyaz?

Keema Pyaz usually takes about 30-40 minutes to cook, depending on the type of meat used and desired level of tenderness.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Keema Curry
• Keema Pulao
• Dal Keema
• Keema Rice
• Keema Paratha

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Keema Pyaz

by Nabeela Kauser

Keema Pyaz is a spiced minced meat dish with onions, full of flavour and perfect with naan or rice for a comforting meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 669 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 50 ml Oil
• ▢ 800 g Minced Meat Keema
• ▢ 3 Green Chillies
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Garlic Paste
• ▢ 2 Onion
• ▢ 3 Tomatoes
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Flakes
• ▢ 1/2 tsp Turmeric Powder
• ▢ 1 tsp Cumin Powder
• ▢ 400 ml Water

Instructions

• Heat the oil in a pan over medium heat until hot.
• Add the cumin seeds and sauté them for about 30 seconds until they start to release a fragrant aroma.
• Add the chopped onions to the pan and cook them, stirring occasionally, for 4-5 minutes until they soften and turn golden brown.
• Stir in the ginger and garlic paste and cook for 1-2 minutes, allowing the paste to become fragrant and slightly caramelized.
• Add the keema (minced meat) to the pan. Cook it on high heat, breaking it apart with a spatula, until the color changes from pink to brown and it’s no longer raw.
• Sprinkle in the spices. Mix everything well and cook for 3-4 minutes, allowing the spices to infuse the meat.
• Add the chopped tomatoes to the pan and cook them, stirring occasionally, until they soften and break down into a thick sauce, about 5-7 minutes.
• Pour in the water, stir to combine, and bring it to a simmer. Once it’s bubbling, reduce the heat to low, cover the pan, and cook for 15-20 minutes, letting all the flavors meld together.
• Add the green chillies and the remaining chopped onion to the pan. Cover and cook for another 4-5 minutes, until the onions are softened and the chillies have infused their heat into the dish.

Video

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 669kcalCarbohydrates: 12gProtein: 36gFat: 52gSaturated Fat: 16gTrans Fat: 3gCholesterol: 142mgSodium: 850mgPotassium: 878mgFibre: 4gSugar: 6gVitamin A: 931IUVitamin C: 21mgVitamin D: 0.2µgCalcium: 75mgIron: 5mg

Keyword Cooking, Curry, Food, Keema, Lamb, Minced Meat, Onion, Recipe

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