Khatta Keema

Cooking time: 40 minutes
Serves: 4 persons


  • 1 lb keema
  • 3 medium potatoes (peeled and cut into half inch round slices)
  • 2 medium onions (chopped)
  • 3 medium tomatoes (chopped)
  • 4 tbsp cilantro (chopped)
  • 1 large green chili (cut into small pieces)
  • 1 yellow lemon (cut into round thin slices)
  • 1 tbsp garlic (chopped)
  • 1 tbsp ginger (chopped)
  • 1/3 cup oil
  • 2 tsp salt
  • 1 and 1/2 tsp crush red chilis
  • 1 tsp turmeric powder
  • 2 tsp cumin seeds
  • 3 tsp anaar dana powder

Tip: For best results, use measuring utensils.


  1. Take a frying pan, add 1 tbsp oil, put on heat, spread all potatoe slices on it, sprinkle 1/2 pinch salt on them, Cover it and let it simmer for 5 minutes. Uncover, turn over all potatoes and sprinkle 1/2 pinch salt again, , cover it again and let it simmer for another 5 minutes, turn off heat and keep aside.
  2. Take a karahi, add oil and put on high heat, fry onions until they are a little golden (about 7 minutes).
  3. Add garlic and ground meat and cook for five minutes. Add cumin seeds, fry a little then add tomatoes, ginger paste, turmeric powder, crush chilis, 1 and 1/2 tsp salt, stir fry on high heat until oil separates.
  4. Add anaar dana powder, green chili, cilantro, potatoes and 1/4 tsp salt. Mix it gentrly, put lemon slices on top, cover it and let it simmer untill potatoes done,(about 5 to 10 minutes), on low heat. Before serving, squeeze half of the lemon slices, mix it and enjoy with naan.

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