Beef Keema Masala is a classic South Asian dish made with minced beef cooked in a rich, spiced onion-tomato gravy. It is flavorful, hearty, and perfect for everyday meals. You can enjoy it with roti, naan, paratha, or even rice. This recipe is simple, beginner-friendly, and uses basic ingredients you likely already have in your kitchen.
🧾 Ingredients
Main Ingredients:
- Beef mince (keema) – 500 grams
- Cooking oil – ½ cup
- Onion – 2 medium (finely chopped)
- Tomatoes – 3 medium (chopped or blended)
- Ginger garlic paste – 2 tablespoons
Spices:
- Salt – 1 to 1.5 teaspoons (to taste)
- Red chili powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Coriander powder – 1.5 teaspoons
- Cumin powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Black pepper – ½ teaspoon (optional)
Other:
- Green chilies – 4 to 6 (sliced)
- Fresh coriander – for garnish
- Fresh ginger – julienned (for topping)
- Yogurt – 2 tablespoons (optional for richness)
🔥 Step-by-Step Cooking Method
1. Fry the Onions
Heat oil in a deep pan or karahi. Add chopped onions and fry them on medium heat until they turn golden brown. This step builds the base flavor of the keema masala, so don’t rush it.
2. Add Ginger Garlic Paste
Once the onions are ready, add ginger garlic paste. Cook it for 1–2 minutes until the raw smell disappears and the mixture becomes aromatic.
3. Cook the Tomatoes
Now add chopped or blended tomatoes. Cook them on medium heat until they soften completely and oil starts separating from the mixture. This step is important for a rich gravy texture.
4. Add Spices
Add salt, red chili powder, turmeric, coriander powder, cumin powder, and black pepper. Mix everything well so the spices blend into the tomato-onion base. Cook for 2–3 minutes.
5. Add the Beef Mince
Now add beef keema to the pan. Mix it well with the masala so that it is evenly coated. Cook on high flame for 5–7 minutes while stirring continuously. This helps the meat brown slightly and enhances flavor.
6. Slow Cook the Keema
Lower the heat, cover the pan, and let it cook for 15–20 minutes. The beef will release its own juices, and everything will combine into a thick masala. Stir occasionally to avoid sticking.
7. Adjust Consistency
If the keema looks dry, you can add a little water (¼ cup at a time). If it’s too watery, cook uncovered on high flame to dry it out.
8. Final Touch
Once the keema is fully cooked and tender, add green chilies and garam masala. If you like a slightly creamy taste, add 2 tablespoons of yogurt and mix well. Cook for another 2–3 minutes.
9. Garnish and Serve
Turn off the flame. Garnish with fresh coriander and julienned ginger. Your Beef Keema Masala is ready to serve.
🍽️ Serving Suggestions
Beef Keema Masala tastes amazing with:
- Hot roti or chapati
- Butter naan
- Paratha (especially flaky paratha)
- Steamed rice or pulao
You can also serve it with salad, raita, or pickles for a complete meal.
💡 Tips for Best Taste
- Always fry onions well; they give the base flavor.
- Don’t skip tomato cooking time—it builds richness.
- Cook keema on high heat first, then slow cook for softness.
- Add green chilies at the end for fresh aroma.
- For extra taste, add a small cube of butter before serving.
🌶️ Variations You Can Try
- Aloo Keema: Add diced potatoes for a more filling dish.
- Egg Keema: Crack eggs on top and cover to cook.
- Dry Keema: Cook longer to remove gravy completely for a dry version.
- Spicy Restaurant Style: Add extra green chilies and black pepper.
