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barbhomekitchen
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Keema and Roti
This Keema and Roti recipe is a beloved family favorite, known for its delicious flavor and relative simplicity. Keema, a flavorful minced meat curry, is cooked with aromatic spices, onions, tomatoes, and ginger-garlic, creating a rich and savory dish. It's perfectly paired with soft, freshly made Rotis, a traditional Indian flatbread. This combination makes for a hearty and satisfying meal, suitable for lunch or dinner. The recipe focuses on authentic flavors and easy-to-follow steps, ensuring a delightful culinary experience.
#Keema
#Roti
#Indian
#Curry
#Ground Meat
#Flatbread
#Dinner
#Lunch
#Comfort Food
#Easy Meal
Keema (minced meat curry) simmering in a pan
Recipe Information
35m
Prep Time
1h 10m
Cook Time
1h 45m
Total Time
4
Servings
Medium
Indian
English
Nutrition (per serving)
480
Calories
30g
Protein
45g
Carbs
20g
Fat
Freshly rolled roti dough being cooked on a hot tawa
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
A perfectly puffed up roti on the tawa
Instructions
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- Prepare the Roti dough: In a large bowl, combine whole wheat flour and salt. Gradually add water, kneading until a soft and pliable dough forms. Cover and let it rest for at least 15-20 minutes.20m
Preview20mPreviewPrepare the Roti dough: In a large bowl, combine whole wheat flour and salt. Gradually add water, kneading until a soft and pliable dough forms. Cover and let it rest for at least 15-20 minutes. - Sauté aromatics for Keema: Heat cooking oil in a large pan or pot over medium heat. Add finely chopped onions and sauté until they turn translucent and light golden brown, about 5-7 minutes. Add green chilies and ginger-garlic paste and sauté for another minute until fragrant.8m
Preview8mPreviewSauté aromatics for Keema: Heat cooking oil in a large pan or pot over medium heat. Add finely chopped onions and sauté until they turn translucent and light golden brown, about 5-7 minutes. Add green chilies and ginger-garlic paste and sauté for another minute until fragrant. - Cook the ground meat: Add the ground meat to the pan and break it up with a spoon. Cook until it changes color and any liquid evaporates, about 5-8 minutes.8m
Preview8mPreviewCook the ground meat: Add the ground meat to the pan and break it up with a spoon. Cook until it changes color and any liquid evaporates, about 5-8 minutes. - Add spices and tomatoes: Stir in turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for 1-2 minutes until fragrant. Add the chopped tomatoes and mix well. Cover the pan and let it simmer for 5-7 minutes until the tomatoes soften and release their juices.10m
Preview10mPreviewAdd spices and tomatoes: Stir in turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for 1-2 minutes until fragrant. Add the chopped tomatoes and mix well. Cover the pan and let it simmer for 5-7 minutes until the tomatoes soften and release their juices. - Simmer the Keema: Add about 1/2 cup of water, bring to a gentle boil, then reduce heat to low. Cover and let the keema simmer for 15-20 minutes, or until the meat is tender and the flavors have melded. Stir occasionally to prevent sticking.20m
Preview20mPreviewSimmer the Keema: Add about 1/2 cup of water, bring to a gentle boil, then reduce heat to low. Cover and let the keema simmer for 15-20 minutes, or until the meat is tender and the flavors have melded. Stir occasionally to prevent sticking. - Finish the Keema: Stir in the garam masala and chopped fresh coriander leaves. Mix well and cook for another 2 minutes. Taste and adjust seasoning if needed. Set aside.5m
Preview5mPreviewFinish the Keema: Stir in the garam masala and chopped fresh coriander leaves. Mix well and cook for another 2 minutes. Taste and adjust seasoning if needed. Set aside. - Roll and cook Rotis: Divide the rested dough into small, equal-sized balls. Flour your rolling surface and a dough ball. Roll out each ball into a thin, round flatbread, about 6-7 inches in diameter.15m
Preview15mPreviewRoll and cook Rotis: Divide the rested dough into small, equal-sized balls. Flour your rolling surface and a dough ball. Roll out each ball into a thin, round flatbread, about 6-7 inches in diameter. - Cook Rotis on a Tawa: Heat a tawa (flat griddle) over medium-high heat. Place a rolled roti on the hot tawa. Cook for about 30 seconds until small bubbles appear, then flip. Cook for another 30 seconds on the second side. Flip again and press gently with a cloth or spatula around the edges; the roti should puff up. Cook until both sides have golden-brown spots.10m
Preview10mPreviewCook Rotis on a Tawa: Heat a tawa (flat griddle) over medium-high heat. Place a rolled roti on the hot tawa. Cook for about 30 seconds until small bubbles appear, then flip. Cook for another 30 seconds on the second side. Flip again and press gently with a cloth or spatula around the edges; the roti should puff up. Cook until both sides have golden-brown spots. - Serve: Lightly brush cooked rotis with ghee or butter, if desired. Serve the hot Keema with fresh Rotis.2m
Preview2mPreviewServe: Lightly brush cooked rotis with ghee or butter, if desired. Serve the hot Keema with fresh Rotis.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
