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Kheema Curry

Print version of 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.

Do you have a favorite minced meat curry recipe? Please share with us in the comments.

Kheema Curry Recipe

Prep & Cooking: 40 mts

Serves 4-5 persons

Cuisine: Andhra

.

Ingredients:

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.

kheema-curry1
Kheema (Minced meat) curry

Note:

If not using a pressure cooker, add 2 cups of water, place lid and cook over medium flame.

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By • Apr 17th, 2009 • Category: All Recipes, Andhra Recipes, Indian Meat Recipes, Indian Non-Vegetarian Recipes

  • http://kalyanikitchen.blogspot.com/ Kalyani

    Hi Sailu,

    i am also fond of keema curry .. when i was in india mummy used to make it for me … There is a different taste when my mom prepares….. Nice picture Sailu ……

  • http://cilantro-cilantro.blogspot.com Cilantro

    I love the kheema curry too. Amma makes them with ground coconut masala and cashews.

  • anonymous

    Anni photos chala baga thise meeru e photo sarigga thiyyaledu.

  • sah

    Mee photos anni chala chala baguntayyi kani ..idhi antha bageledhu andi.

  • http://www.meesosweetandspicy.blogspot.com meeso

    That looks great… I’m imagining that all over some rice!

  • Sk

    Awesome!
    I don’t get minced goat meat here in US. Would the same recipe work for ground turkey/chicken meat?

    Yes, it will work. Cooking time would differ with chicken requiring lesser cooking time.

    • hutch4

      Hello SK…….

      U can get it in Publix…….u get ground Lamb……its good

  • deepu

    I like all of your recipes. I tried many of them and they came out very good.

  • R.Punitha

    Hi Sailu,
    You are indirectly reminding me about Sunday!!!
    Mouth watering dish and nice presentation.
    It’ll suits all tiffin items and also with hot rice.
    Thank you Sailu, PLEASE keep it up.
    Bye, Take care…

  • http://khaugiri.blogspot.com Preeti

    Wow looking nice….. I love to eat kheema with Pav.

  • shaikhmohammed

    yes sailuji, u r absolutely right that ground spices will make difference as i have never added saunf and poppyseeds whenever i have prepared this dish. this is some thing new for me. thanks for such a recipe.

  • http://www.sailusfood.com sudha

    hello sailu garu last week i prepared keema but i didnt get well…i will try dis way..:)

  • http://www.love4cooking.blogspot.com mahek

    hi
    such a yummy looking dish!!!!
    i always crave for kheema as its something that i rarely get to eat, as no one in my home eats mutton , nor do my parents family and so getting to eat mutton is very rare.
    I hope that some one invites me with this great looking dish of kheema …

  • Hyma

    I love Kheema curry, but it’s hard to find goat meat here…..hope it taste the same with lamb minced….Thanks for sharing Shailu gaaru!!!

  • http://nofrilscooking.blogspot.com lucksanjana

    hey that looks lipsmackingly good……….Ofcourse anything nonveg is a sight for my eyes ………..but im sure that bone took the taste of that dish to the next level………..

  • anamika

    I made kheema curry..followed your recipe to the T and it turned out very well. My husband liked it very much. Thank u for such an awesome dish.

  • Madhuri

    Hello Sailaja Garu,

    I am from Vizag currently living in U.K. I appreciate you from the bottom of my heart for all your lovely work you blogged in this site. I am a very frequent visiter to your site. I had tried a lot of recipes from your site (Butter Paneer Masala, Spicy Chicken Masala Curry, Kheema Curry, Methi Chole to name a few) and they all turned out to be my family’s favourites. Thank you very much and keep up the good work.

  • http://subhieskitchen.blogspot.com Subhie

    love ur keema curry…looks yummy n spicy…nice click too

  • Rekha

    Hi Sailu,

    I live in the USA and your recipes are awesome. I tried your kothimeera chutney, peanut chutney and other recipes and they are my husband’s favourite now. Thanks for your efforts !!

    Rekha

  • Maruti

    Sailu, I noticed a couple of commenters remarked on the appearance of your kheema curry. I had the same issue– so, in order to spruce it up and give it some color, I added green peas to the kheema. They break up the otherwise monochromatic look of the kheema.

    Great job on your website– keep up the great work!

  • srinadh

    sailu garu,
    great recipe.. tried it during the weekend and it was delicious… I was more happier as my 3.5 year old daughter loved it… usually she hates everything that can be eaten..
    I had trouble while washing kheema… lost some of it while draining.. may be next time, I will use a cloth.. any other ideas??
    thanks again.

    Srinadh garu, thank you for your feedback. Glad to learn your daughter enjoyed it. :)
    Use a colander (stainless steel sieve with small holes will work well) to clean the kheema.

  • srividya

    sailu, andhra famous dishes are kodi kura, gongura pachadi,hyderabadi biryani and mirch ka salan. while you made the former two, i would liek you cook the latter two. thanks in advance. missing these two recipes.

  • Pingback: Kids Zone » All Breads & Buns Evening Tiffin Recipes School Snacks » Mince Meat Pattie (Burger)

  • Ruma

    Sailu,

    I was just browing the internet for a good andhra style kheema curry and as usual found a mouth watering recipe in urs..but i also ran into another site that has used the exact same picture/recipe as urs. see below for the website…It looked like someone tried to copy stuff from your website…and wanted to caution you on the same..

    andhrarecipes.com/nonveg_recipes/nonveg_kheemacurry.html

    Ruma

  • juhi swarnkar

    twas very yuuummmmmmyyyyyy!!!!!!!!!! m a 10th standard girl nd i tried dis keema curry!!!!!!! my parents liked it very much nd nw they often say meh 2 prepare dis! THNX!!!

  • Rp

    Sailu garu, Namasthe,
    I have tried this Kheema curry and it was a wonderful experience eating the whole preparation of 1/2 kilo with 4 rotis.. Thanks RP

  • Sean

    You say “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.”

    Which is the ground masala pwd, and which is the gram masala pwd? I’m confused. Please help me figure this out.

  • Sean

    You say “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.”

    Which is the ground masala pwd, and which is the gram masala pwd? I’m confused. Please help me figure this out.

    • Anonymous

      Dry roast for 3-4 mts and make a powder:
      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)

      The above ingredients comprise of the ground masala powder.

      Garam Masala Powder – 1 elaichi, 2 cloves, 1/2″ cinnamon stick – pound in a mortar and pestle. If you cannot make your own, buy store bought garam msala powder and use 1/2 tsp.

      Hope this helps.

  • Kiran Kumar

    Nice recipe…. adding mirchi powder to this is more better…

  • Bhuvi

    Hi Sailu,

    I’m from West Godavari and most of your recipes are exactly same as my moms recipes (esp poppy seeds in masala etc) so whenever I feel like cooking Indian & too late to call my mom I just google the recipe with your name next to it. I love Andhra food!! Thanks for your blog!

  • Jyoti4sinha

    What keema did you take for this recipe

  • Sdcosta

    Just awesome. My daughter who dislikes Indian food, now asks for me to make this dish. I think the trick is in the fresh grinding of spices. Thank you.