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

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

Kharay Masalay ka Qeema – THE RECIPE

GET:

Cooking Spoons
Cooking pot
Knife
Cutting board
Plate

SET:

Mince (Mutton/ Lamb/ Beef/ Chicken) 350 gms
Oil 100-150 ml (about 1/2 cup)
Ginger Garlic Paste 1 tbsp
Onions 3-4 (medium sized, julienne cut)
Tomatoes 1(medium sized, chopped)
Salt 1.25 tsp (or to taste)
Button Chilies 11-12
Whole 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

GO:

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

MY TWO CENTS:

Adjust the spices to suit your taste buds.
You can try this with any kind of mince but it taste best with beef.
You can use 1 cup yogurt in place of tomatoes or a combination of both. I like the taste more with tomatoes only.
Do not add water, the onions and tomatoes will provide enough water required to tenderize the meat.
Add button chilies at the end so that they don’t get ripped while you are mixing the stew.
You 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👨‍🍳👩‍🍳