If you are going to cook keema then you can try this very unique recipe of Tawa Bhuna Keema

Ingredients

• 500 g Ground Beef (prefer 80% lean for juiciness)
• 2 Tbsp Mustard Oil (use for authentic pungent flavor)
• 1 large Onion (thinly sliced)
• 1 Tbsp Ginger (finely grated)
• 1 Tbsp Garlic (minced)
• 2 medium Tomato (chopped)
• 2 pieces Green Chili (slit lengthwise, adjust to heat preference)
• 1 tsp Red Chili Powder (adjust for spice level)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Salt (or to taste)
• 150 ml Water (for simmering)
• 1 Tbsp Desi Ghee (adds aroma and color)
• 0.5 tsp Garam Masala
• 2 Tbsp Fresh Coriander Leaves (chopped)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 4 pieces Khameeri Naan (soft, fermented naan; optional)

Instructions

1. Prepare the Spice Mix

   In a small bowl combine grated ginger, minced garlic, salt, turmeric, red chili powder, coriander powder, and black pepper. Mix well and set aside.

   Time: PT5M

2. Make the Tomato‑Chili Paste

   Blend the two tomatoes, green chilies, 1 tbsp garlic, and 1 tsp red chili powder into a smooth paste.

   Time: PT5M

3. Heat Mustard Oil and Brown Onions

   Place the heavy‑bottomed pot on medium‑high heat, add mustard oil and let it heat until shimmering. Add sliced onion and sauté until deep golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

4. Add and Brown the Keema

   Add the ground beef to the pot, break it up with the wooden spoon, and stir‑fry until the meat loses its raw pink color and starts to brown, roughly 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

5. Incorporate Spice Mix and Paste

   Stir the prepared spice mix into the browned keema, then add the tomato‑chili paste. Cook, stirring frequently, until the raw aroma disappears and the oil begins to separate from the masala, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Simmer with Water

   Pour 150 ml water into the pot, cover with a lid, and let it simmer on low heat for 10 minutes until the keema is tender and most of the liquid is absorbed.

   Time: PT10M

   Temperature: Low heat

7. Final Dry‑Fry

   Remove the lid, increase heat to medium‑high, and continue to fry the keema for another 3‑4 minutes until any remaining moisture evaporates and the meat gets a nice caramelized color.

   Time: PT4M

   Temperature: Medium‑high heat

8. Finish with Ghee and Aromatics

   Drizzle 1 Tbsp desi ghee over the keema, sprinkle garam masala, chopped coriander, and squeeze lemon juice. Mix thoroughly and cook for another 1 minute.

   Time: PT1M

   Temperature: Medium heat

9. Plate and Serve

   Transfer the hot keema onto a serving plate, place a warm khameeri naan on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

22 g

Fiber

2 g