Quick Khara Masala Keema (Ground Beef with Whole Spices)
A speedy recipe for khara masala keema, ground beef with whole spices. The coarsely ground spices infuse the keema with a special kick, and the short preparation time makes it an ideal dish for weeknights.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon anar dana (pomegranate seeds)
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 6 dried red chiles or 2 teaspoon red chile flakes
- ⅓ cup vegetable oil
- 1 small yellow onion (halved and thinly sliced)
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- 2 bird’s eye chiles (finely chopped)
- 1 pound (about 450 grams) ground beef
- 1 ¼ teaspoon salt or to taste (halved)
- 1 Roma tomato (finely chopped)
- 1 tablespoon chopped cilantro ((optional) )
Instructions
- 1
Heat a small skillet over low heat. In the skillet, combine the anar dana, coriander seeds, cumin seeds, and dried red chiles. Roast the whole spices for 1 to 2 minutes until fragrant. Transfer the spices to a bowl or plate and let them come to room temperature. Transfer to a mortar or pestle or spice grinder, and crush into a coarse powder. Set aside.
- 2
Heat oil over medium heat in a heavy-bottomed pot until it begins to shimmer. Add the sliced onion and fry until translucent, about 5 to 7 minutes. Stir in the crushed garlic and ginger, bird’s eye chiles and fry until it stops smelling raw, about 1 minute.
- 3
Increase heat to medium-high and fold in the ground beef and half of the salt. Crumble the beef with a spatula, frying until it is evenly browned, about 3 to 5 minutes.
- 4
Fold in chopped tomato, remaining salt, and coarsely ground masala (anar dana, dried red chiles, coriander and cumin seeds). Add 1/2 cup of water and bring to a gentle simmer. Cover with a tight-fitting lid and let the keema cook for 15 minutes.
- 5
Remove the lid, and bring heat back to medium-high. Stir the keema frequently until the oil begins to separate, about 5 to 7 minutes. Once the oil begins to separate from the spices, remove from heat and transfer to serving bowl. Garnish with cilantro.