Kharay Masalay Ka Qeema – A very easy beef mince recipe

During the initial years of marriage, the only beef mince recipe I used to make was the evergreen Aalu (matar) qeema. Later on, I got bored with it because you know life needs variety – your taste buds demand even more!! Haha

Due to the stated reason the historical advent of experimenting Kharay Masalay ka qeema (keema) happened and it turned out so yum, seriously! I now make it alternately with Aalu qeema.

What goes well with kharay masalay ka qeema?

It compliments paratha, roti, sheermal and taftaan and can be a part of your weekend-heavy-breakfast spreads too. It’s mild, not too spicy hence your kids will enjoy eating it as well (E loves it). Also, you can make sandwiches with the (leftover) qeema and pop those in your husband’s and kids’ lunch boxes for a wholesome snack. totally Win-Win situation!!

Let’s get down to business without further deliberation 😀

About Kharay Masalay ka Qeema: It is a combination of beef mince cooked in whole spices, the resultant is dry mince main dish. It’s ingredients are similar to Stew. (Check out my recipe of Mutton Stew)

Rating:  ⭐⭐⭐⭐

Cuisine: Pakistani/Indian/Desi

Course:  Main

Serves:3-4Ease Level: ⭐⭐⭐⭐
Prep Time: 10 mins Quickness: ⭐⭐⭐⭐⭐
Cooking Time: 30 minsSpice Level: ⭐⭐

 Above ratings are out of 5, with 5⭐ being the ‘most’.

Kharay Masalay ka Qeema – THE RECIPE


chef-hatCooking Spoons
chef-hatCooking pot
chef-hatCutting board


chef-hatMince (Mutton/ Lamb/ Beef/ Chicken) 350 gms
chef-hatOil  100-150 ml (about 1/2 cup)
chef-hatGinger Garlic Paste 1 tbsp
chef-hatOnions 3-4 (medium sized, julienne cut)
chef-hatTomatoes 1(medium sized, chopped)
chef-hatSalt 1.25 tsp (or to taste)
chef-hatButton Chilies 11-12
chef-hatWhole All spices

  • Black Peppercorns 1 tsp
  • Cloves 1/2 tsp
  • Cinnamon sticks 2-3
  • Green Cardamoms  3-4
  • Cumin seeds 1 tsp
  • Bay leaves 1-2


chef-hatIn hot oil add 1/4th part of onion slices and fry them until they turn golden brown.
chef-hatAdd ginger garlic paste once the onions turn golden brown.
chef-hatNow add the mince and cook until it changes color.
chef-hatIntroduce the remaining onions to the pot and mix.
chef-hatAdd whole all spices and salt, cook it for about 5 minutes.
chef-hatThrow and mix in the chopped tomatoes.
chef-hatCover the lid and cook on low heat/ flame for about 10-15 mins or until mince is cooked.
chef-hatOnce mince is done, add button chilies and cook it for another another 2-3 mins with lid on or till oil comes on top.
chef-hatDish out and serve.


chef-hatAdjust the spices to suit your taste buds.
chef-hatYou can try this with any kind of mince but it taste best with beef.

chef-hatYou can use 1 cup yogurt in place of tomatoes or a combination of both. I like the taste more with tomatoes only.
chef-hatDo not add water, the onions and tomatoes will provide enough water required to tenderize the meat.

chef-hatAdd button chilies at the end so that they don’t get ripped while you are mixing the stew.
chef-hatYou can also add red chili flakes in place of button chilies or a combination of both, I do that often.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience. And/or tag me on Instagram and Facebook too 🙂

Happy cooking👨‍🍳👩‍🍳

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