Street style · High heat
Karahi Keema Recipe (Street Style Mince)
High heat. Tomatoes only. Ginger and chillies.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKarahi keema is mince cooked fast on high heat with tomatoes instead of onions, finished with fresh ginger and green chillies. It turns out wet and plain when the heat is low. The fix is a very hot karahi, a short cook and a final hard fry.
The 3 laws of karahi keema
Why this recipe works
Medium heat
High heat sears and adds smoky flavour.
Onion base
Karahi relies on tomatoes.
Cooked herbs
Raw ginger and chillies at the end.
Shopping and prep list
Ingredients
Keema
Spices and finish
The NineFoods keema gauge
Is the keema browned enough?
Look at the mince after frying. Tap the match.
Method · 3 stages
Step by step
Sear
- Heat oil until very hot, add mince and ginger garlic paste.
- Fry until brown and dry.
Tomatoes
- Add tomatoes and spices.
- Mash and fry until tomatoes melt and oil separates.
Finish
- Add butter, ginger, green chillies and pepper.
- Toss hard and serve.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Heat too low.
Fix next time
Cook on high uncovered until dry.
Why
Tomatoes undercooked.
Fix next time
Fry until tomatoes fully melt.
Why
Under-salted.
Fix next time
Taste after tomatoes melt and adjust salt.
Why
Lean mince.
Fix next time
Use mince with some fat and add butter.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Beef mince | Main | Mutton mince |
| Tomatoes | Base | Canned chopped tomatoes |
| Butter | Richness | Ghee |
| Karahi | High heat | Heavy frying pan |
After the meal
Serve, store, reheat
Serve with
Naan, roti or paratha.
Store
Fridge 3 days. Freezer 2 months in flat bags.
Reheat
Fry in a hot karahi with a knob of butter and fresh green chillies.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the keema browned enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Karahi Keema FAQ
What is karahi keema?
Mince cooked on high heat in a karahi with tomatoes, ginger and green chillies.
Does karahi keema use onions?
Traditional street style uses tomatoes only.
Which mince is best?
Beef or mutton mince with some fat.
How long does it take?
About 35 minutes including prep.