Step 1 – Preparing the Masala

First, we need to prepare the masala. In a chopper, add:

8 to 10 garlic cloves (to enhance the flavor of the keema)

3 to 4 green chilies (I’ve used 2 mild and 2 spicy ones; you can adjust according to your taste)

1-inch piece of ginger, chopped into small pieces for easy blending

Finely chop this mixture and keep it aside. That’s it—our masala is ready! Now, let’s move on to the next step.

Step 2 – Preparing the Base

Take a pressure cooker or a heavy-bottomed pan (I’m using a cooker, but you can use any deep pan). Add ¼ cup oil and heat it. Once the oil is hot, add:

2 small cardamoms

5-6 black peppercorns

2 cloves

1 bay leaf

1 cinnamon stick

1 black cardamom

Sauté them for a few seconds until they release their aroma into the oil. Trust me, when these spices roast, the fragrance is not just limited to the kitchen—it spreads throughout the house

Now, add 2 large finely chopped onions and sauté until they turn light pink. Remember, do not brown the onions; just cook them until they become translucent. Next, add the chopped ginger-garlic-green chili mixture and sauté for 1-2 minutes until the raw smell disappears.

Now, it’s time to add the mutton keema! Add ½ kg minced mutton (you can also use chicken mince if you prefer). Along with it, add salt to taste (I’ve used ½ teaspoon salt; you can adjust later if needed).

Mix everything well and let it cook until the keema releases its own water than add ½ teaspoon turmeric powder and sauté well on high flame, until the water dries up completely. 

The keema is now nicely roasted, and the aroma is simply irresistible! Now, add ½ cup water, mix well, and then add 1 more cup of water making it a total of 1.5 cups of water.

Close the pressure cooker and let it cook until two whistles. After that, reduce the heat to low and let it simmer for 15-20 minutes. Once done, turn off the heat and allow the cooker to cool down to room temperature.

Now, open the cooker, mix everything well, and check if the keema is cooked properly. If it’s not tender enough, give it one or two more whistles.

Finally, add:

½ teaspoon black pepper powder (for a nice spicy kick)

Finely chopped fresh coriander leaves

1-2 finely chopped green chilies

Sauté on medium flame for 2 minutes so that all the flavors blend perfectly.

And that’s it, Your Khada Masala Keema is Ready!

Transfer it to a serving bowl and enjoy it hot with naan, paratha, roti, or pav. You can also serve it with vegetable pulao, jeera rice, or plain rice. But if you ask me, it tastes best with pav. 

If you liked this recipe, don’t forget to like and share! And do try it at home—let me know how it turned out. I’ll be waiting for your feedback!