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Beef Keema Pyaz (Onion Keema) Recipe Ingredients 500 g beef keema (minced beef) 4 medium onions, thinly sliced 3 tbsp cooking oil 1 tbsp ginger-garlic paste 2 green chilies, sliced 1 tsp cumin seeds 1 tsp red chili powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp crushed black pepper 1 tsp salt (or to taste) ½ tsp garam masala ½ cup water (if needed) Fresh coriander leaves, chopped 1 tsp lemon juice (optional) Method Heat the oil in a pan and add the cumin seeds. Add the sliced onions and fry until they turn light golden. Add the ginger-garlic paste and cook for 1 minute. Add the beef keema and cook on high heat for 8–10 minutes until it changes color and the water dries up. Add the red chili powder, turmeric, coriander powder, black pepper, and salt. Mix well. Add a little water if needed, cover, and cook on low heat for 20–25 minutes until the keema is tender. Add the green chilies and garam masala, then cook uncovered for 2–3 minutes until the oil separates. Garnish with fresh coriander and a squeeze of lemon juice. Serve hot with chapati, paratha, naan, or roti.
Beef Keema Pyaz (Onion Keema) Recipe Ingredients 500 g beef keema (minced beef) 4 medium onions, thinly sliced 3 tbsp cooking oil 1 tbsp ginger-garlic paste 2 green chilies, sliced 1 tsp cumin seeds 1 tsp red chili powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp crushed black pepper 1 tsp salt (or to taste) ½ tsp garam masala ½ cup water (if needed) Fresh coriander leaves, chopped 1 tsp lemon juice (optional) Method Heat the oil in a pan and add the cumin seeds. Add the sliced onions and fry until they turn light golden. Add the ginger-garlic paste and cook for 1 minute. Add the beef keema and cook on high heat for 8–10 minutes until it changes color and the water dries up. Add the red chili powder, turmeric, coriander powder, black pepper, and salt. Mix well. Add a little water if needed, cover, and cook on low heat for 20–25 minutes until the keema is tender. Add the green chilies and garam masala, then cook uncovered for 2–3 minutes until the oil separates. Garnish with fresh coriander and a squeeze of lemon juice. Serve hot with chapati, paratha, naan, or roti.
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