New! Restaurant Style! Keema Karahi! Perfect for Sehri Ramadan 2021 Recipe in Urdu Hindi - Rkk
New! Restaurant Style! Keema Karahi! Perfect for Sehri Ramadan 2021 Recipe in Urdu Hindi - RKK is a medium Indian recipe that serves 5. 460 calories per serving. Recipe by Ruby Ka Kitchen on YouTube.
Prep: 10 min | Cook: 44 min | Total: 1 hr 4 min
Cost: $13.78 total, $2.76 per serving
Ingredients
- 3 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
- 1 cup Onion (finely chopped)
- 1 kilogram Mutton Keema (fresh or frozen, trimmed of excess fat)
- 1 tablespoon Garlic Paste (or 4-5 cloves minced)
- 1 tablespoon Ginger Paste (or 1 tablespoon freshly grated ginger)
- 1 tablespoon Red Chili Powder (adjust to heat preference)
- 2 teaspoons Coriander Powder
- 2 teaspoons Cumin Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Chicken Masala Powder (optional, adds depth)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper Powder
- 3 pieces Green Chilies (slit lengthwise, seeds removed for milder heat)
- 0.5 cup Plain Yogurt (full‑fat, whisked)
- 1 cup Tomato Puree (store‑bought or blended fresh tomatoes)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 inch Fresh Ginger (thin julienne strips for garnish)
Instructions
Heat Oil
Place a heavy‑bottomed pan over medium heat and add 3 tablespoons of oil. Let it warm for about 2 minutes.
Time: PT2M
Temperature: Medium
Sauté Onions
Add 1 cup chopped onions to the pan. Stir occasionally and cook until they turn soft and translucent, about 3 minutes. Do not brown.
Time: PT3M
Temperature: Medium
Brown the Keema
Add 1 kg mutton keema to the pan. Break any clumps with the spoon and sauté on medium‑high heat for 5 minutes until the meat changes color.
Time: PT5M
Temperature: Medium‑high
Add Ginger‑Garlic Paste
Stir in 1 tablespoon each of garlic paste and ginger paste. Cook for 1 minute until fragrant.
Time: PT1M
Temperature: Medium‑high
Cover and Simmer
Cover the pan with a lid and let the keema cook for 10 minutes on medium‑high heat, allowing the meat to release its juices.
Time: PT10M
Temperature: Medium‑high
Add Dry Spices
Uncover and sprinkle 1 tbsp red chili powder, 2 tsp coriander powder, 2 tsp cumin powder, 1 tsp garam masala, 1 tsp chicken masala, 2 tsp salt, and 1 tsp black pepper. Mix well for 1 minute.
Time: PT1M
Temperature: Medium
Incorporate Green Chilies and Yogurt
Add the slit green chilies and ½ cup whisked yogurt. Stir continuously and cook for 4 minutes until most of the liquid evaporates.
Time: PT4M
Temperature: Medium
Add Tomato Puree
Pour in 1 cup tomato puree, mix, then cover the pan, reduce heat to low, and simmer for 15 minutes.
Time: PT15M
Temperature: Low
Finish with Aromatics
Uncover, add thin ginger julienne strips, 1 tbsp crushed kasuri methi, and 1 tbsp lemon juice. Mix and cook for an additional 2 minutes until the oil separates on top.
Time: PT2M
Temperature: Medium
Garnish and Serve
Garnish with a few more julienned ginger strips. Serve hot with naan, roti, or rice.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Vegetable Oil: Ghee, Butter
- Instead of Onion: Shallots
- Instead of Mutton Keema: Ground lamb, Ground beef
- Instead of Garlic Paste: Fresh minced garlic
- Instead of Ginger Paste: Fresh grated ginger
- Instead of Red Chili Powder: Paprika, Kashmiri chili powder
- Instead of Coriander Powder: Ground coriander seeds
- Instead of Cumin Powder: Ground cumin
- Instead of Garam Masala: All-purpose spice blend
- Instead of Chicken Masala Powder: Additional garam masala
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper Powder: White pepper
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Plain Yogurt: Greek yogurt, Buttermilk
- Instead of Tomato Puree: Crushed tomatoes, Fresh blended tomatoes
- Instead of Kasuri Methi: Fenugreek seeds (ground)
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Heavy‑Bottomed Pan
- Lid
- Knife
- Cutting Board
- Measuring Spoons
- Wooden Spoon or Spatula
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Browning the mutton keema properly to develop flavor.
- Cooking the yogurt long enough for its moisture to evaporate, preventing curdling.
- Ensuring the oil separates at the end, indicating the spices are fully cooked.
Chef Tips from the Video
- For extra aroma, toast the whole spices (cumin seeds, bay leaf) before adding the dry powder.
- A dash of cream or a spoonful of butter at the end adds richness.
- Serve with freshly chopped cilantro for a burst of freshness.
Troubleshooting
Yogurt curdles during cooking.
Reduce the heat to low, stir continuously, and add a teaspoon of water or a pinch of baking soda to stabilize the mixture.
The gravy is too watery.
Continue simmering uncovered on low heat until the excess liquid evaporates and oil separates.
The meat is tough.
Cook the keema longer on low heat with a lid, or add a splash of water and simmer until tender.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Prepare the spice blend in advance and store in an airtight jar.
- The keema can be cooked a day ahead; reheat gently on low heat with a splash of water.
- Yogurt can be whisked with a pinch of salt beforehand to prevent curdling.
Frequently Asked Questions
What is the cultural significance and history of Mutton Keema in North Indian cuisine?
Mutton keema has long been a staple in North Indian households, originally prepared as a quick, protein‑rich dish for busy families. It is often served during festivals, weddings, and everyday meals, reflecting the region's love for richly spiced ground meat preparations.
What are the traditional regional variations of Mutton Keema in Indian cuisine?
In Punjab, keema is cooked with garam masala and often finished with butter. In Kashmir, it may include fennel and a touch of yogurt for tanginess. Coastal regions add coconut or mustard oil for a distinct flavor profile.
How is Mutton Keema traditionally served in North Indian households?
It is commonly paired with hot roti, naan, or steamed basmati rice. During festive occasions, it may be served alongside dal, pickles, and a side of fresh salad to balance the richness.
What occasions or celebrations is Mutton Keema traditionally associated with in Indian culture?
Mutton keema is popular during Eid, Diwali, and wedding feasts, as well as for weekend family lunches. Its quick cooking time makes it ideal for gatherings where a hearty main dish is needed.
What makes this Spicy Mutton Keema Curry special or unique in Indian cuisine?
The addition of yogurt and kasuri methi creates a tangy, aromatic depth that sets this version apart from plain keema. The balance of fresh green chilies and dry spices gives it a bright heat without overwhelming the meat.
What are the most common mistakes to avoid when making Spicy Mutton Keema Curry at home?
Common errors include over‑cooking the yogurt, which causes curdling, and not allowing enough time for the liquid to evaporate, resulting in a watery gravy. Also, failing to brown the keema properly can lead to a bland flavor.
Why does this recipe use both garam masala and chicken masala powder instead of a single spice blend?
Garam masala provides a warm, rounded base, while chicken masala adds a subtle depth of flavor specific to poultry dishes that complements the richness of mutton. Together they create a layered spice profile.
Can I make Spicy Mutton Keema Curry ahead of time and how should I store it?
Yes, the keema can be cooked a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low heat with a splash of water to restore moisture.
What texture and appearance should I look for when the Spicy Mutton Keema Curry is done?
The keema should be tender and crumbly, with a thick, glossy gravy. A thin layer of oil should separate on the surface, indicating the spices are fully cooked and the dish is ready.
What does the YouTube channel Ruby Ka Kitchen specialize in?
The YouTube channel Ruby Ka Kitchen specializes in easy-to-follow Indian home‑cooking tutorials, focusing on flavorful, everyday recipes that use readily available ingredients and simple techniques.
How does the YouTube channel Ruby Ka Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Ruby Ka Kitchen emphasizes quick, budget‑friendly meals with clear step‑by‑step narration in Hindi, often incorporating personal tips and cultural anecdotes, whereas many other channels focus on elaborate, restaurant‑style presentations.
Last updated: August 18, 2026
