Kheema Curry

Kheema Curry

We had a guest for lunch today. He is extremely fond of kheema curry that I prepare and had requested for it. This kheema curry that I am featuring today is a standard one but what makes a huge difference in flavor is the home ground masala powder that goes into its making. It amazes me how a simple combination of basic, on-hand spices can yield such delectable results. Perfect blend of flavor and spice! And any left overs makes a great filling for a kheema sandwich.


  • 3/4 kg minced meat (kheema), washed and drained
  • 3 large onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tbsp ginger garlic paste
  • few curry leaves
  • 4-5 green chillis, slit
  • ½ tsp turmeric pwd
  • garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)
  • salt to taste
  • 2 1/2 tbsps oil
  • coriander leaves for garnish

Dry roast for 3-4 mts and make a pwd:

  • 1/2 tbsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp poppy seeds
  • 3 dry red chillis
  • pinch of methi/fenugreek/menthulu seeds
  • pinch of saunf/sompu/aniseed (optional)


  1. Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.
  2. Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
  3. Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
  4. Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.