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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Bhuna Keema

July 26, 2018

Bhuna Keema

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Folks, I have gone into hiding again, or so it seems. Well, vacations are on here and my kids are at home, demanding much of my time and plus I have enrolled them in a summer camp at the church which they totally love. Drop offs, pick ups (in the Dubai summer heat) is ensuring that I remain on my toes (and tired and drained as hell). When I am home I plan recipes and shoot videos besides doing all the other chores. I know that a lot of my videos are pending to be posted but you see, being a one-woman army is a time consuming job. I won’t whine again, but instead will tell you how much I am enjoying running around for activities with my kids. My cousins’ kids also join us and it is really nice to spend time with family.

Besides this I try and watch as many entertaining videos and movies as I can possibly cram up in my limited free time. More than movies it is YouTube I am hooked on to these days, so much so that I am totally addicted to it. There are either audio books or random stand up comedy shows or lifestyle/cleaning/organising videos that I keep playing in the background when I do mundane chores like washing dishes or folding laundry. Not sure if I’ve mentioned this before in one of my posts but since January I have listened to a lot of audio books and I totally love this concept. I kill two birds with one stone and this otherwise boring time is spent productively. To be honest, I have become pretty lazy to come and open the laptop to type out a recipe. But fret not, I have piles of recipes lined up that I have been trying and waiting to post and hopefully once school starts I will be more regular. Till such time, please bear with me!

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Coming to recipes, this one has been tried out at least thrice before I decided that it was fit for the blog. I found the recipe here when I was looking to pair it with pav/pao (dinner rolls) that I had made and posted sometime ago. The dish is more Pakistani than Indian and is called ‘bhuna’ which means ‘slow roasted’ or ‘fried’ not without a reason. Bhuna Keema uses some extra oil that we are normally accustomed to using so do make this your occasional indulgence. However, if you reduce the oil then make sure to fry the onions in a wide based pan. Crowding them in a small pan without adequate oil will change the cooking technique. They will steam cook instead of getting fried.

Whenever I make it to be eaten with pao, I add a little water to make a thick gravy so that it can be mopped up with the cottony soft pao. I had made this dish when I first made the pao but didn’t shoot pictures. When I got around to making the perfect pao, I forgot to shoot separate pictures of the keema so I had to cook it again. I really hope you like making this dish. We totally love it with buttered, pan fried pao – just so delicious I tell you!

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Bhuna Keema

A rich and delicious accompaniment to pav/pao (dinner rolls), chapathis, roti, naan or pulao.  
4.29 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 500 grams beef or mutton mince (ground meat)
  • 2 big onions (approx 250 grams) finely chopped
  • 2 medium-sized tomatoes (approx 250 grams) finely chopped
  • 1-1/2 tablespoons ginger & garlic paste
  • 1 tablespoon cumin seeds
  • 1-1/2 tablespoons coriander seeds
  • 6-7 peppercorns
  • 1 black cardamom
  • 4 cloves
  • 1- inch stick of cinnamon
  • 1-2 green chillies slit (optional but recommended)
  • 2 tablespoons tomato puree if required
  • 2-4 teaspoons Kashmiri red chilli powder (adjust to taste)
  • 1/2 - 3/4 cup oil
  • 1 teaspoon lime juice
  • 1/2 cup chopped coriander leaves
  • 1 inch piece ginger cut julienne
  • 1 green chilli, to garnish (optional)
  • salt to taste

Instructions

  • Lightly rinse the minced meat and place on a fine slotted colander to drain.
  • On a skillet, dry roast the cumin and coriander seeds separately. Remove and let them cool for a few minutes before grinding them to a fine powder. Keep aside.
  • Heat 1/2 cup oil in a wide, heavy based wok/kadai and fry the onions till they turn translucent. Then add the dry roasted cumin-coriander powder, cinnamon, cloves, black cardamom, pepper corns and green chillies (if using) and fry everything on a low heat for a couple of minutes.
  • Add the ginger and garlic pastes and fry for half a minute or till the raw smell vanishes. Then add the chopped tomatoes and fry very well on a low heat till the oil begins to separate. This step is very important.
  • Next, add the minced meat and fry it well. Do not add any salt at this stage as it will make the meat ooze out water, so fry on a low heat for at least 8-10 minutes.
  • Add the red chilli powder and continue to fry
  • When the meat is almost done and it looks dryish, add salt to taste and the tomato puree if required. Drizzle a few drops of lime juice and add more only if required. Continue to cook for a minute or two before adding the chopped coriander.
  • Garnish with ginger julienne and serve hot with pav or chapathi or rice

Notes

If you want to simplify the dish and cannot dry roast the cumin and coriander seeds, you can just use 1-1/2 tablespoons coriander powder and 1/2 tablespoon cumin powder.
If you plan to serve this with pao/dinner rolls then you can add approx 1/2 to 3/4th cup of water towards the end for some extra gravy. Give the curry a good boil before turning it off

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

 

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Comments

  1. Mariam Sodawater says

    July 26, 2018 at 9:49 pm

    Hi Ruchi,
    Just checked your blog and loved it! The photo speaks for the taste and soft pav would taste amazing with this Bhunna Qeema.

    Reply
    • Shireen Sequeira says

      August 15, 2018 at 1:35 pm

      Thanks a lot Mariam!! Your recipe was fantastic 🙂 My name is Shireen by the way. Ruchik means ‘delicious’ in Konkani, my mothertongue

      Reply
  2. Sandeep D Mello says

    August 1, 2018 at 2:20 pm

    Hi Shireen,

    This recipe looks yummy!!! I had keema pav for breakfast at an Iranian restaurant in Pune ages ago and have never forgotten how heavenly it tastes!! Thanks for sharing the recipe!!

    Reply
    • Shireen Sequeira says

      August 15, 2018 at 1:30 pm

      Hi Sandy!

      Thanks so much for your comment! I hope you try this recipe and enjoy it too 🙂

      Reply
  3. Shruthi Shetty says

    November 19, 2018 at 3:46 pm

    Hi Ms. Shireen,

    This recipe looks delicious, i have a question though can this be made the same way for chicken mince as well ?

    Thanks in advance.

    Best Regards,
    Shruthi

    Reply
    • Shireen Sequeira says

      November 26, 2018 at 11:05 am

      Hi Shruthi,

      Yes, you can make the recipe with chicken mince as well but you may not need to fry it for so long as it may turn the mince chewy as chicken cooks faster. So reduce the cooking time and it should be good!

      Reply
  4. milind chimurkar says

    December 10, 2018 at 1:06 pm

    I always cook kheema in same way can you give some other recipes for cooking kheema, or making different items from kheema

    Reply
    • Shireen Sequeira says

      December 27, 2018 at 9:40 pm

      Hi Milind,

      Please check my mince meat recipe section in my recipe index. I have a few recipes that you may like

      https://www.ruchikrandhap.com/category/mince/

      Reply
  5. Savio Francis Dsouza says

    March 20, 2019 at 3:01 pm

    Hi Shireen,
    I prepared your yummy and extremely delicious Bhuna Kheema the second time and it tasted amazing as ever. I love relishing this kheema with soft pao, dinner rolls or chapatis.
    This kheema recipe is the most tastiest I’ve ever had.
    Thank you so much for this wonderful recipe.
    Hope you post more such recipes.
    Please post a nice spicy rich thick gravy mutton masala recipe in restaurant style. Also rogan josh mutton recipes made with whole red kashmiri chillies and lots of spices and oil.
    Thanks again.

    Reply
    • Shireen Sequeira says

      March 26, 2019 at 10:14 am

      Hi Savio,

      Thank you so much for the feedback!! And I will certainly post more of such recipes!!

      I have noted down your request for the thick mutton masala recipe and rogan josh recipe too! I hope to try out some recipes soon and will definitely share them here just for you!

      Thanks & have a nice day!
      Regards,
      Shireen

      Reply
  6. Patricia D'Almeida says

    June 4, 2019 at 8:02 pm

    Hi Shireen,
    Tried out this Recipie is and it turned out Aw3some. I always wanted to know how to get the colour for the mince without adding any colour or not being watery. This is a good recipe for mince get tips from. For instance frying in Corriander and Cumin powders and adding the chilli powder last… a good texture to the kheema. Im going to make mince hot dogs tomorrow for friends coming over and will make it again. Im sure its going to be a hit. Thanks so much❤

    Reply
    • Shireen Sequeira says

      June 11, 2019 at 5:00 pm

      Hi Patricia,

      I am so glad that you liked this recipe! Thanks for your feedback! This is a family favourite too! I hope it turns out well in the hot dogs as well. Good luck!

      Reply
  7. benazer noor says

    October 6, 2019 at 2:45 pm

    Amazing recipe. Really healthy and tasty. A must-try for everyone.

    Reply
    • Shireen Sequeira says

      October 7, 2019 at 8:07 am

      Thanks a lot!

      Reply
  8. benazer noor says

    October 6, 2019 at 2:48 pm

    Keema is my favorite dish thanks for sharing a recipe.

    Reply
    • Shireen Sequeira says

      October 7, 2019 at 8:06 am

      My pleasure!

      Reply
  9. Andy says

    February 29, 2020 at 11:16 pm

    Hi Shireen

    We love Keema curries. Keema is the curry we always go for in restaurants in the UK.

    Tonight I have made this for my family and they loved it! Amazing flavours with lovely clean heat.

    However, mine didn’t come out as brown as your pictures show. What is it I have done wrong?

    Thank You

    Reply
    • Shireen Sequeira says

      March 7, 2020 at 2:33 pm

      Hi Andy,

      Thanks a lot for the feedback! So glad to note that you and your family enjoyed it so much! Well, you need to fry the meat for a considerable amount of time and if you are using beef, the colour will deepen as you fry it. Hope it helps!

      Reply
  10. Ollie says

    April 9, 2020 at 11:31 pm

    Made this tonight and everybody loved it so will be making it again soon. Thankyou.

    Reply
    • Shireen Sequeira says

      April 10, 2020 at 7:39 pm

      So happy to hear that! Thanks for the feedback Ollie!

      Reply
  11. Ankita Kumari says

    August 23, 2020 at 3:10 pm

    Thanks for sharing such beautiful information with us. I hope you will share some more information about bhuna keema.Please keep sharing.

    Reply
    • Shireen Sequeira says

      August 24, 2020 at 10:16 pm

      Thank you very much Ankita!

      Reply
  12. Saamir says

    November 10, 2020 at 10:35 pm

    Hi the consistency of the Keema has turned out just right but it is tasting a bit bland 🙁 Any suggestions to make it more spicy and seasoned ? I live in London and was wondering where I can buy the Pau from to have with the Keema?

    Thanks,
    Saamir

    Reply
    • Shireen Sequeira says

      November 12, 2020 at 11:06 pm

      Hi,

      Well you could add more red chilli powder and give the mixture a boil. You could check for pau at your nearest Indian/Pakistani store. Or check any good bakery that sells dinner rolls. All the best!

      Reply
    • Gaynor says

      February 24, 2021 at 9:48 pm

      Bland it’s worse than bland

      Reply
      • Shireen Sequeira says

        February 26, 2021 at 7:41 am

        Looks like you have failed to read the recipe properly. Next to red chilli powder I have clearly mentioned “ADJUST TO TASTE” (writing it in caps just incase you miss it again). ‘Adjust’ means ‘to alter’ – in this case, adjust it to desired level of spiciness. That’s all you had to do instead of getting mad at my recipe which everyone else has liked & appreciated

        Reply
  13. Gaynor says

    February 24, 2021 at 9:46 pm

    One of the worst keema iv ever tasted , absolutely terrible , I think I need to teach you how to cook

    Reply
    • Shireen Sequeira says

      February 26, 2021 at 7:51 am

      I have posted a recipe that has been liked and appreciated by many. Perhaps you did not read the recipe properly or follow it. While I am sad that the recipe did not work out for you I definitely don’t need you trolling me. Instead of teaching me to cook, teach yourself some manners on how to speak and behave on a public forum. Good luck to you.

      Reply
  14. SN says

    May 22, 2021 at 10:39 am

    Have made this 3-4 times now. Such a yummy dish. It’s simmering on the stove right now and I’m already drooling. Thank you so much for this recipe

    Reply
    • Shireen Sequeira says

      May 24, 2021 at 8:36 am

      Thank you so much for your great review! It is one of my favourites too!

      Reply
  15. Nisha says

    May 22, 2021 at 8:01 pm

    Tired this today..turned out so well…thank u so much….your recepies are always a hit

    Reply
    • Shireen Sequeira says

      May 24, 2021 at 8:35 am

      Thanks a lot for the great feedback Nisha! Happy to hear that you like all my recipes!

      Reply
  16. Iqra Sattar says

    November 19, 2021 at 6:18 pm

    Hi!
    This recipe of course looks yummy. I love it.

    Thanks for sharing this…

    Reply
    • Shireen Sequeira says

      November 23, 2021 at 5:41 pm

      Hi Iqra,

      Thanks a lot for the feedback!

      Reply
  17. Marina Koland says

    August 16, 2022 at 6:08 pm

    This is such a good recipe. The mince becomes so tasty. When I make the mince the usual style, it always seems to lack something. But this recipe hits the right spot. Looks good too. Thank you so much.

    Reply
    • Shireen Sequeira says

      August 22, 2022 at 1:16 pm

      Thank you so much for the wonderful feedback!! So glad to note that you liked it!

      Reply
  18. Danya says

    October 31, 2022 at 7:01 pm

    Hi Shireen, I followed your recipe and the mutton kheema was super delicious!! Thank you for sharing your recipe. I wanted to give it a try with soya granules for a vegetarian version. Do you have any tips to share? Best wishes!!

    Reply
    • Shireen Sequeira says

      November 18, 2022 at 6:36 pm

      Hi Danya,

      Thanks a lot for your great feedback!! I am sure you can try it with soya granules too! I would suggest you to soak the granules in some warm milk to which a little salt has been added, then squeeze it all out and use in the recipe. The milk gives a richer texture to the otherwise tasteless soya granules. Hope you enjoy it!

      Reply
  19. Scott says

    January 17, 2023 at 1:24 am

    Send me the receipe please thanks in advance

    Reply
    • Shireen Sequeira says

      January 24, 2023 at 10:29 am

      The recipe is in the post, are you unable to access it?

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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