Bhuna Qeema with Khara Masala Minced Meat with Whole Spices
Experience the rich, aromatic flavors of **Bhuna Qeema with Khara Masala**, a classic South Asian minced meat dish infused with the warmth of whole spices. Featuring a fragrant blend of cumin, coriander seeds, cinnamon, and cardamom, this recipe layers bold and earthy flavors with a luscious tomato and yogurt-based gravy. The slow-cooked minced meat is perfectly tender, absorbing the robust spices, while a garnish of fresh cilantro and julienned ginger adds a vibrant, zesty finish. Ready in under an hour, this one-pan wonder pairs beautifully with naan, roti, or steamed basmati rice, making it a perfect choice for a hearty, comforting meal. Explore the art of "bhuna" cooking—where ingredients are sautéed until beautifully caramelized—for an authentic, deeply satisfying dish.
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Recipe Information
Ingredients
- 500 grams Minced meat (beef, lamb, or chicken)
- 2 medium Onions (finely sliced)
- 2 medium Tomatoes (finely chopped)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 3 pieces Green chilies (slit lengthwise)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Black peppercorns
- 1 inch Cinnamon stick
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Red chili powder
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 2 tablespoons Yogurt
- 4 tablespoons Cooking oil or ghee
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Fresh ginger (julienned, for garnish)
- 4 pieces Lemon wedges
Instructions
Heat the cooking oil or ghee in a large pan over medium heat.
Add the cumin seeds, coriander seeds, black peppercorns, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté the whole spices until fragrant (about 1-2 minutes).
Add the finely sliced onions and cook until golden brown, stirring frequently to avoid burning (about 8-10 minutes).
Add the ginger paste, garlic paste, and green chilies. Sauté for another 2 minutes until the raw aroma disappears.
Stir in the chopped tomatoes and cook until they break down and form a thick paste (about 8-10 minutes).
Add the red chili powder, turmeric, ground coriander, and salt. Mix well to combine the spices with the base.
Add the minced meat to the pan and cook on high heat, stirring constantly, until it changes color and starts to brown slightly (about 8-10 minutes).
Reduce the heat to low, cover the pan, and allow the minced meat to cook in its own juices for 10-15 minutes. Stir occasionally to prevent sticking.
Uncover, stir in the yogurt, and cook for an additional 5 minutes until the oil begins to separate and the qorma thickens.
Taste and adjust seasoning if necessary. Turn off the heat and garnish with chopped fresh cilantro and julienned ginger.
Serve hot with naan, roti, or steamed basmati rice. Optionally, squeeze lemon wedges over the dish for added tanginess.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 19.9 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 410 mg | 32% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2936 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
