Dhaba Style Keema

This Dhaba Style Keema curry features succulent ground meat in a boldly spiced tomato-based masala finished with a touch of milk for the ultimate creamy touch. It's an authentic Indian street-style meal best served with naan or rice.

Dhaba style Keema is my husband's favorite curry to cook. It's his Sunday-night specialty ;-)). And for a good reason. This rich, intensely infused curry tastes like it's been cooking for hours, and feels like a treat.

This recipe is an Instant Pot adaptation of hubby's Dhaba Keema, but since he makes it on the stove more often, I've included that version as well.

What is Dhaba?

Dhaba is a roadside restaurant commonly found on highways and truck stops throughout India. Think of it like the food trucks we have here in the U.S.

This recipe is a Punjabi-style Dhabe wala keema, which is commonly found in north-Indian dhabas.

What is Keema? Is Minced and Ground Meat the Same?

Keema, or kheema, quite literally means meat mince. For Indian recipes, it typically, refers to lamb or chicken minced meat. It is a versatile ingredient as the meat can be used for curry, seekh kebabs and filling for samosas or naan.

When a product is labeled minced meat, it is 100% minced meat. Ground meat, on the other hand, is a blended variety mixed with cheaper cuts of meat to bulk it up. I have used ground meat here, since it is easily available in most grocery stores.

Rich & Flavorful Sunday Night Curry

I usually let my husband take all the credit for this Dhaba keema recipe. It is his absolute favorite curry and the reason he makes it every other Sunday during Fall and Winter. It's a family favorite because:

• The rich, intoxicating aroma creates a dish that feels like it has been slow cooking for hours, but the one-pot cooking approach is hassle-free.
• Rich ground lamb or beef is my family's preference, but the ground meat can easily be swapped out to suit your personal tastes - ground chicken or turkey make it leaner!
• Instant Pot and Stovetop cooking methods provide a versatile cooking approach to suit your convenience.

Ingredients - Notes & Substitutions

The longer list of ingredients creates a richer curry than my everyday keema curry that's popular on the blog. But trust me when I say, it's worth it!

For those incredibly intense flavors, gather together a mix of cooking fats, aromatics, whole and ground Indian spices, tomatoes, ground meat, water, milk and cilantro. Let's discuss some of the key players:

• Ghee: Ghee is authentic, but unsalted butter is a good alternative. The high heat cooking quality of olive oil will prevent the milk solids in the butter from scorching.
• Cloves + Cardamom: I use ground cloves and cardamom. Alternatively, you can use 4-5 green cardamom pods and 6-7 cloves. Add them along with bay leaves. After cooking, fish them out before serving as they have an overwhelming taste if bitten into.
• Ground Meat: Ground lamb is synonymous with keema recipes and the meat my hubby always uses for our Sunday night dinners. Feel free to use 1-pound ground mutton, goat, beef or chicken (keep reading to learn more!).
• Milk: The finishing touch of milk adds the creamy, rich quality. Whole milk works best.

Step By Step Instructions for Dhaba-Style Keema Recipe

This boldly spiced Punjabi keema recipe is so easy to make in the Instant Pot. Stovetop instructions are listed below.

1. Saute Aromatics & Spices, Then Add Tomatoes

• Turn on Saute. Wait 30 seconds and add oil, ghee, bay leaves and cumin seeds. When cumin seeds sizzle, add chopped onions and green pepper and saute for 3 minutes, until softened (Pic 1).
• Add minced ginger, garlic and chopped serrano chilies. Saute another 2 minutes (Pic 2).
• Add salt, turmeric, red chili, coriander, cumin, garam masala, ground cloves and cardamom. Stir and cook for a minute (Pic 3).
• Add tomato puree, mint and cilantro, and stir well (Pic 4).

2. Add Ground Meat, Pressure Cook & Finish

• Add the ground meat and use a ladle or potato masher to break down the meat. Stir really well, until it combines with the onion-tomato mix. Turn off saute. Add water and scrape off any brown bits that may have stuck to the bottom (Pic 5).
• Close the lid and cook for 10 minutes at Pressure cook or manual, high pressure, on sealing mode. After cooking time is done, hit cancel and manually release the pressure by following your cooker's quick release instructions. Open the lid after the pin drops (Pic 6).
• Turn on Saute. Add milk and simmer the curry for 4 to 5 minutes, until it reduces to your desired consistency (Pic 7).
• Stir in the reserved cilantro (Pic 8). Note: At this point, if there is a layer of oil floating on top of the curry, scoop it out using a ladle or soak it in paper towels and toss. This step is optional and a personal preference.

Cooking Tip: The reason for adding milk after pressure cooking is to prevent the milk from curdling. Simmer at the end of cooking until your desired consistency is reached.

Alternative Method: Stovetop Keema Curry

• Heat the olive oil in a large pan over medium heat for 2 minutes. Add ghee, bay leaves and cumin seeds. Saute for 30 seconds, then add onions and green peppers. Saute for 1-2 minutes, stirring occasionally.
• Add ginger and garlic paste and saute till fragrant, about 30 seconds. Then, add green chillies (capsicum) and saute for 2-3 minutes.
• Add turmeric, red chili powder, coriander powder, cumin powder, garam masala, ground cloves and ground cardamom. Saute for few seconds, stirring constantly. Add tomato puree and stir.
• Next, stir in the mint leaves and coriander leaves. Add the minced mutton and salt. Use a wooden spoon to break down the meat into smaller bits. Stir until it combines with the tomato-onion mix. Add water and scrape off any brown bits that may have stuck to the bottom.
• Bring it up to a simmer and allow the curry to cook, covered, for 20-25 minutes.
• Once the cooking time is done, gradually add milk. Mix well and cook it for a few minutes, or until the milk has reduced to your desired consistency. Garnish with coriander leaves and serve.

Serving Suggestions

This homestyle Keema curry is best served with cumin rice or naan. Both are wonderful blank canvases to soak up the bold spices and rich intensity. But feel free to serve it alongside any variety of Indian flatbread, like pav, phulka or roti.

Sliced onions and cucumber raita are great compliments and complete the meal, too.

Variations to Try - Mutton, Beef or Chicken

• I used lamb keema here, but 1-lb of your favorite ground meat can be used in it's place. Mutton keema is a popular choice. Alternatively, chicken keema, ground beef or ground turkey can also be used.
• Keema Aloo can be made by adding 1 medium ½-inch diced Yukon gold potato along with the onions and peppers. Feel free to also stir in ½ cup thawed frozen green peas at the very end.

Recipe Tips & Notes:

• Use ground or whole cloves and cardamom. I used ground cloves and cardamom. Alternatively, you can use 4-5 green cardamom pods and 6-7 cloves. Add them along with bay leaves. After cooking, fish them out before serving as they have an overwhelming taste if bitten into.
• Adjust water based on 6-qt or 8-qt Instant Pot. We use a 6-qt Instant Pot. Adjust the water quantity to 1 cup or more if using an 8-qt size pressure cooker. You may have to turn on saute to reduce the sauce after pressure cooking.
• Remove the top layer of fat, if desired. Ground meat will render a lot of fat during the cooking process. This is natural and one of keema's key characteristics. Feel free to scoop out the layer of oil using a ladle or soak it in paper towels, then discard. This step is more about personal preference and completely optional.
• Make a classic Keema Aloo with potatoes. Add 1 medium ½-inch diced Yukon gold potato along with the onions and peppers. One-half cup thawed frozen green peas (matar) are another classic addition which can be stirred in at the very end.

Dhaba Keema FAQ

More Keema Recipes From My Kitchen

• Instant Pot Keema Matar: A 30-minute recipe for this easy and versatile homestyle ground meat and green pea curry using the Instant Pot or Stove.
• Keema Naan Pizza: Naan bread gets brushed with garlic-infused olive oil, topped with shredded mozzarella cheese and finished with Indian spiced ground meat.
• Keema Quesadilla: Keema gets a Mexican makeover with these cheesy Indian-style quesadilla made with multi-grain tortillas.

Popular Indian Street-Food Recipes

• Chole Bhature: A creamy, tangy Instant Pot recipe made with dried or canned chickpeas, best served street-style with crispy puffed bhature.
• Dahi Bhalla: Creamy and delicious pan-fried lentil fritters soaked in Indian-spiced yogurt and garnished with zesty chutney and tangy chaat masala.
• Bombay Masala Toast: An Indian-spiced potato filling layered with crunchy vegetables and cheese, then toasted until crisp for a savory breakfast, lunch or snack.
• Idli Sambar: An authentic south-Indian lentil and vegetable stew packed with vegetables and finished with a touch of tangy tamarind paste best served with idli.

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📖 Recipe

Dhaba Style Keema

Aneesha Gupta

This Dhaba Style Keema curry features ground lamb swimming in a boldly spiced and creamy tomato-based masala using the Instant Pot or Stove.

4.93 from 14 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 5

Calories 425 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons ghee or unsalted butter
• ▢ 2 bay leaves
• ▢ 1 teaspoon cumin seeds
• ▢ 1½ cups finely chopped onions about 2 medium onions
• ▢ ½ cup green bell pepper finely chopped
• ▢ 1 tablespoon minced ginger (1-inch piece, grated or ground)
• ▢ 1 tablespoon minced garlic (3-4 cloves, grated or ground)
• ▢ 2 serrano chilies, seeded and chopped or 1 jalapeno
• ▢ ¾ teaspoon salt adjust after cooking
• ▢ ½ teaspoon turmeric powder
• ▢ 2 teaspoons Kashmiri red chili powder or paprika for mild flavor
• ▢ 2 teaspoons ground coriander
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons garam masala
• ▢ ¼ teaspoon ground cloves see note
• ▢ ½ teaspoon ground cardamom see note
• ▢ 1 cup tomato puree 2 medium roma tomatoes, pureed
• ▢ 1 teaspoon dried mint or 1 tablespoon fresh mint leaves, finely chopped
• ▢ ½ cup cilantro chopped
• ▢ 1 pound ground lamb (or mutton/goat/beef/chicken)
• ▢ ½-1 cup water adjust for cooker size - see notes

Add after pressure cooking

• ▢ ¼ cup milk
• ▢ 2-3 tablespoons chopped cilantro for garnish

Cook ModePrevent your screen from going dark

Instructions

 

Saute Aromatics & Spices

• Turn on Saute. Wait 30 seconds and add oil, ghee, bay leaves and cumin seeds. When cumin seeds sizzle, add chopped onions and green pepper and saute for 3 minutes, until softened.
  
• Add minced ginger, garlic and chopped serrano chilies. Saute another 2 minutes.
  
• Add salt, turmeric, red chili, coriander, cumin, garam masala, ground cloves and cardamom. Stir and cook for a minute.
  
• Add tomato puree, mint and cilantro, and stir well.
  

Add Ground Meat, Pressure Cook & Finish

• Add the ground meat and use a ladle or potato masher to break down the meat. Stir really well, until it combines with the onion-tomato mix. Turn off saute. Add water and scrape off any brown bits that may have stuck to the bottom.
  
• Close the lid and cook for 10 minutes at Pressure cook or manual, high pressure, on sealing mode. After cooking time is done, hit cancel and manually release the pressure by following your cooker's quick release instructions. Open the lid after the pin drops.
  
• Turn on Saute. Add milk and simmer the curry for 4 to 5 minutes, until it reduces to your desired consistency.
  
• Stir in the reserved cilantro and serve with cumin rice or naan.

  Note: At this point, if there is a layer of oil floating on top of the curry, scoop it out using a ladle or soak it in paper towels and toss. This step is optional and a personal preference.
  

Stovetop Keema Curry

• Heat the olive oil in a large pan over medium heat for 2 minutes. Add ghee, bay leaves and cumin seeds. Saute for 30 seconds, then add onions and green peppers. Saute for 1-2 minutes, stirring occasionally.
• Add ginger and garlic paste and saute till fragrant, about 30 seconds. Then, add green chillies (capsicum) and saute for 2-3 minutes.
• Add turmeric, red chili powder, coriander powder, cumin powder, garam masala, ground cloves and ground cardamom. Saute for few seconds, stirring constantly. Add tomato puree and stir.
• Next, stir in the mint leaves and coriander leaves. Add the minced mutton and salt. Use a wooden spoon to break down the meat into smaller bits. Stir until it combines with the tomato-onion mix. Add water and scrape off any brown bits that may have stuck to the bottom.
• Bring it up to a simmer and allow the curry to cook, covered, for 20-25 minutes.
• Once the cooking time is done, gradually add milk. Mix well and cook it for a few minutes, or until the milk has reduced to your desired consistency. Garnish with coriander leaves and serve.

Video

Notes

• Use ground or whole cloves and cardamom. I used ground cloves and cardamom. Alternatively, you can use 4-5 green cardamom pods and 6-7 cloves. Add them along with bay leaves. After cooking, fish them out before serving as they have an overwhelming taste if bitten into.
• Adjust water based on 6-qt or 8-qt Instant Pot. We use a 6-qt Instant Pot. Adjust the water quantity to 1 cup or more if using an 8-qt size pressure cooker. You may have to turn on saute to reduce the sauce after pressure cooking.
• Remove the top layer of fat, if desired. Ground meat will render a lot of fat during the cooking process. This is natural and one of keema's key characteristics. Feel free to scoop out the layer of oil using a ladle or soak it in paper towels, then discard. This step is more about personal preference and completely optional.
• Make a classic Keema Aloo with potatoes. Add 1 medium ½-inch diced Yukon gold potato along with the onions and peppers. One-half cup thawed frozen green peas (matar) are another classic addition which can be stirred in at the very end.

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 425kcal | Carbohydrates: 13g | Protein: 18g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 432mg | Potassium: 599mg | Fiber: 3g | Sugar: 6g | Vitamin A: 898IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 4mg

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