Kheema Masala Recipe – Authentic Indian Mutton & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Kheema Masala Recipe – Authentic Indian Mutton & Spice Blend

Introduction

Oh, Kheema Masala! This dish just screams comfort food to me. It’s one of those recipes that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the happy chatter of family. I first made this myself when I was just starting to learn to cook, and honestly, it wasn’t pretty! But with a little practice (and a lot of tasting!), I’ve perfected a version that’s bursting with flavour and surprisingly easy to make. I’m so excited to share it with you. Get ready for a truly delicious and satisfying meal!

Why You’ll Love This Recipe

This Kheema Masala isn’t just another meat curry. It’s a beautiful blend of aromatic spices, tender minced meat, and a rich, flavourful gravy. It’s perfect for a weeknight dinner, a festive gathering, or simply when you’re craving something warm and comforting. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with roti, rice, or even naan. Trust me, once you try this, it’ll become a family favourite!

Ingredients

Here’s what you’ll need to create this magic:

• ¾ kg minced meat (kheema)
• 3 large onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• Few curry leaves
• 4-5 green chillies, slit
• ½ tsp turmeric powder
• 1 cardamom
• 2 cloves
• ½ inch cinnamon stick
• 2.5 tbsp oil
• Coriander leaves for garnish
• ½ tbsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp poppy seeds
• 3 dry red chillies
• Pinch of fenugreek seeds
• Pinch of aniseed (optional)

Ingredient Notes

Let’s talk ingredients! The heart of Kheema Masala lies in its spice blend. Don’t skimp on toasting those coriander, cumin, poppy seeds, red chillis, fenugreek and aniseed – it really wakes up their flavours. I like to use a good quality minced mutton (kheema), but you can also use lamb or even beef.

Regional variations are fun too! Some families love a really fiery Kheema, while others prefer a milder flavour. Feel free to adjust the number of green chillies and red chillies to suit your taste. As for oil, I usually use vegetable oil, but you can also use ghee for a richer flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing spice powder. Dry roast the coriander seeds, cumin seeds, poppy seeds, red chillis, fenugreek seeds, and aniseed (if using) in a pan for 3-4 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
2. Now, heat the oil in a pressure cooker over medium heat. Add the slit green chillies, curry leaves, and chopped onions. Sauté until the onions turn translucent – about 4 minutes.
3. Stir in the ginger-garlic paste and cook for another 3 minutes, until fragrant. Add the minced meat and turmeric powder. Cook uncovered on high heat for 4-5 minutes, stirring occasionally, until the meat starts to brown.
4. Time for the magic! Mix in the ground masala powder and salt. Add the chopped tomatoes and cook for 3 minutes on medium flame, until they soften.
5. Pour in 1 cup of water, seal the pressure cooker, and cook for 4 whistles. Once done, let the pressure release naturally for 3-4 minutes.
6. Open the lid, and add the garam masala (cardamom, cloves, cinnamon stick) and chopped coriander leaves. Simmer uncovered for 8-10 minutes, stirring occasionally, to thicken the gravy to your liking.
7. Finally, garnish with fresh coriander leaves and serve hot with rotis or steamed rice. Enjoy!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches for best results.
• For a richer flavour, marinate the minced meat with a little ginger-garlic paste, turmeric powder, and salt for 30 minutes before cooking.
• If the gravy is too thin, simmer for a few more minutes uncovered. If it’s too thick, add a splash of water.

Variations

• Vegan Kheema Masala: My friend Priya swears by using plant-based mince (like soy or pea protein) instead of meat. It works beautifully! Just adjust the cooking time slightly, as plant-based mince doesn’t need as long to cook.
• Gluten-Free Kheema Masala: This recipe is naturally gluten-free, but always double-check the ingredients of your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: Want it mild? Reduce the number of green and red chillies. For medium spice, stick to the recipe. And if you like it hot, add an extra chilli or a pinch of cayenne pepper!
• Festival Adaptations: This Kheema Masala is a staple during Eid and Diwali at my family gatherings. I often add a handful of peas and potatoes to make it even more festive.

Serving Suggestions

Kheema Masala is incredibly versatile. It’s fantastic with:

• Warm, fluffy rotis
• Steamed basmati rice
• Naan bread
• Paratha
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze Kheema Masala for up to 2 months.

FAQs

• What cut of meat is best for Kheema? Traditionally, Kheema is made with minced mutton, but you can use lamb, beef, or even chicken.
• Can I make this Kheema Masala ahead of time? Absolutely! You can make it a day or two in advance. The flavours actually develop even more overnight.
• How do I adjust the spice level of this recipe? Easily! Just adjust the number of green and red chillies.
• What is the best way to serve Kheema Masala? With warm rotis or rice, and a dollop of yogurt!
• Can I use a regular pot instead of a pressure cooker? Yes, you can! Just cook it on the stovetop for a longer time, about 45-60 minutes, or until the meat is tender.