To make Masala Keema, start by heating a quarter cup of oil in a pressure cooker. Once the oil is hot, add 2 small green cardamoms, 2 cloves, 7–8 black peppercorns, and two small pieces of cinnamon stick. Sauté these spices for a few seconds until fragrant.

Next, add 2 finely chopped onions and fry them until they turn golden brown.

Now add 2 green chilies and 1 tablespoon of ginger-garlic paste. Sauté for a while to get rid of the raw smell of the ginger and garlic.

Then, add 500 grams of minced mutton (keema) and mix it well.

Cook on medium flame for 3–4 minutes until the water from the meat dries up and the color changes.

Add one chopped tomato along with a little salt, mix everything, and cook for another 3–4 minutes until the tomato softens.

Once the tomato is soft and the mixture is dry, add the powdered spices: 

¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon hot red chili powder.

Mix everything well and roast the spices for 2–3 minutes until they’re cooked properly.

Now pour in half a cup of water, stir, and close the lid of the pressure cooker. Cook on medium flame for 4 to 5 whistles.

Turn off the heat and let the cooker cool to room temperature. Once the pressure releases naturally, open the lid and check the keema. If there’s any excess water, cook it on high flame to dry it out.

Finally, add some finely chopped fresh coriander and a few sliced garlic cloves, mix well, and your flavor-packed Masala Keema is ready.

Serve it hot with naan, paratha, roti, or pav for a delicious meal.

Tips for Making the Perfect Masala Keema

1. Choose Good Quality Keema :Fresh mutton keema (or lamb, if preferred) works best. Avoid overly fatty or frozen mince for the best texture and flavor.

2. Don’t Skip the Whole Spices: The initial tempering of cardamom, cloves, cinnamon, and peppercorns builds the flavor base—don’t rush this step.

3. Sauté the Onions Well: Make sure your onions are golden brown before moving on. Undercooked onions can give a raw taste to the curry.

4. Cook Off the Moisture: When you add the keema, cook until all the natural juices evaporate. This enhances the texture and allows the spices to stick better.

5. Use Kashmiri Chili Powder for Color: It gives a beautiful red hue without too much heat—perfect for a vibrant dish.

6. Pressure Cooking = Tenderness: Don’t overcook the keema before pressure cooking. Just 4–5 whistles on medium flame are enough to get that perfect softness.

7. Reduce Water After Cooking: If there’s excess water after releasing the pressure, cook on high flame to get a thick, rich consistency.

8. Finish with Fresh Herbs: A handful of chopped coriander and a few garlic slivers at the end add a final burst of flavor and aroma.

9. Make It Ahead: Keema tastes even better the next day as the flavors deepen. It’s perfect for meal prep or freezing.

10. Serving Suggestions: Pair with naan, paratha, roti, or pav buns. You can also use leftovers in stuffed parathas, wraps, or even over rice!

❓Frequently Asked Questions (FAQs)

Q1: Can I use chicken instead of mutton?

A: Yes! Chicken keema cooks faster and is leaner. Reduce pressure cooking time to 2 whistles or just sauté until cooked through.

Q2: I don’t have a pressure cooker. Can I still make this?

A: Absolutely. You can cook it in a regular pot with a lid. Just increase the cooking time and simmer on low heat until the keema is tender—about 25–30 minutes.

Q3: Can I make this in an Instant Pot?

A: Yes! Use the “Sauté” function for browning and masala preparation. Then, use “Pressure Cook” mode for 5 minutes with natural release.

Q4: Is this dish spicy? How can I reduce the heat?

A: The dish has medium spice. To make it milder, skip the hot red chili powder and use only Kashmiri chili powder for color.

Q5: Can I add vegetables to this keema?

A: Yes, peas, potatoes, or bell peppers work well. Add them after sautéing the keema, before pressure cooking.

Q6: How long can I store it?

A: Store in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat with a splash of water

Q7: What can I serve with masala keema?

A: It pairs wonderfully with naan, roti, paratha, or pav. You can also serve it with jeera rice for a complete meal.