Keema fry is a flavorful and popular dish in South Asian cuisine. Today serve your family a special dinner, an easy to make Keema fry recipe.
keema fry is a versatile dish enjoyed at various times and occasions, depending on cultural preferences and individual tastes. Keema fry is a comforting dish that's often made for family dinners, especially when looking for a satisfying and flavorful meal that's relatively quick to prepare.
For a spicier twist on this dish, try our Hari Mirch Keema Recipe.
This keema fry recipe is a great option to bring to potluck parties or gatherings since it's easy to transport and can be served with various sides like bread, rice, or salads.
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Ingredients For Keema Fry Recipe
- Ground beef (Qeema) 1.5 lbs
- Raw Papaya Paste 1.5 tbsp
- Ginger Garlic Paste 1.5 tablespoon
- Salt 1.5 teaspoon
- Red Chili Powder 3 teaspoon
- Crushed Black Pepper 1 teaspoon
- Turmeric Powder ½ teaspoon
- Whole Spice Powder 1 teaspoon
- Roasted and Crushed Cumin 1 tablespoon
- Roasted and Crushed Coriander 1 tablespoon
- Fried Onions ½ cup
- Yogurt ½ cup
- Lemon Juice 1 tablespoon
- Cilantro (for garnish)
- Onions cut in rings (for garnish)
Instructions
In a bowl, take keema
add raw papaya paste
add ginger garlic paste in it
then add fried onion, yogurt and salt in it
also add rest of the spices and lemon juice in it
mix well
Cover and marinate for 4 hours or overnight.
Heat oil in a pot
add the marinated keema and fry for 10 mins on high flame.
Add 1.5 cups water. Cover and cook on low-medium flame till done (approx. 45 mins).
Dish out and garnish with Cilantro and Ring Onions.
Substitutions
You can use minced chicken instead of beef.
Pair your keema fry with our flavorful Matar Pulao for a complete meal.
Variations
Use Keema fry as a filling for wraps or rolls along with fresh salad greens, onions, and a drizzle of your favorite sauce.
Storage
Keema fry can typically be stored in the refrigerator for up to 3-4 days when properly stored in an airtight container.
Serve with warm Besan ki Roti to soak up all the delicious flavors.
Top tip
For a burst of freshness and a vibrant finish, squeeze some fresh lemon juice over the qeema fry just before serving. The acidity from the lemon brightens up the flavors and balances the richness of the dish, enhancing the overall taste experience.
FAQ
Keema fry can be watery because some cuts of minced meat contain more moisture than others. Cooking the keema for a shorter duration might not allow enough time for the excess moisture to evaporate.
Keema Fry is made from ground meat (usually beef, lamb, or chicken), sautéed with onions, tomatoes, green chilies, garlic, ginger, and a mix of Indian spices like cumin, garam masala, and turmeric.
Yes, traditional Keema Fry is moderately to highly spicy, but you can easily adjust the heat level to your preference by reducing green chilies or chili powder.
Yes, Keema Fry is naturally gluten-free, as long as you don’t use any packaged spice blends or condiments containing gluten at FoodVLove.
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Pairing
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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