Authentic Indian Keema Naan Recipe

Ingredients

  • 500 grams of minced meat (beef or mutton)
  • 2 large onions, finely chopped
  • 2 large tomatoes, finely chopped
  • 3 green chilies, finely chopped
  • 2 tablespoons of ginger-garlic paste
  • 2 teaspoons of turmeric powder
  • 2 teaspoons of red chili powder
  • 2 teaspoons of cumin powder
  • 2 teaspoons of coriander powder
  • 1 teaspoon of garam masala powder
  • Salt to taste
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of fresh coriander, finely chopped
  • 4 naan breads

Steps and instructions

  1. Heat the oil in a pan over medium heat.
  2. Add the chopped onions to the pan and sauté until they turn golden brown.
  3. Add the ginger-garlic paste to the pan and sauté for another 2 minutes.
  4. Add the chopped tomatoes and green chilies to the pan and cook until the tomatoes are soft and well cooked.
  5. Add the turmeric powder, red chili powder, cumin powder, and coriander powder to the pan. Mix well and cook for another 2 minutes.
  6. Add the minced meat to the pan and cook until the meat is well browned and cooked through.
  7. Add salt and garam masala powder to the pan. Mix well and cook for another 5 minutes.
  8. Remove the pan from heat and stir in the chopped fresh coriander.
  9. Spread the cooked minced meat mixture evenly over each piece of naan bread.
  10. Serve the Keema Naan hot, garnished with extra fresh coriander if desired.

Tools for making

  • Pan - A large frying pan or skillet to cook the minced meat and sauté the ingredients.
  • Chopping board - A sturdy chopping board to chop the onions, tomatoes, and green chilies.
  • Knife - A sharp knife for chopping the vegetables.
  • Spatula - A spatula or wooden spoon for stirring and mixing the ingredients in the pan.
  • Measuring spoons - Measuring spoons to accurately measure the spices and powders.
  • Naan bread tava/griddle - A tava or griddle to heat and cook the naan bread.
  • Brush - A brush to apply oil or butter on the naan bread while cooking.
  • Plates - Plates to serve the cooked Keema Naan.
  • Chopper - A chopper or food processor (optional) to finely chop the onions, tomatoes, and green chilies.

Recipe variations

  • Vegetarian Variation: Replace the minced meat with crumbled tofu or cooked lentils for a meat-free version.
  • Chicken Variation: Substitute minced chicken for beef or mutton to make a chicken keema naan.
  • Spicy Variation: Increase the amount of red chili powder and green chilies for an extra spicy flavor.
  • Paneer Variation: Replace the minced meat with crumbled paneer (Indian cottage cheese) for a vegetarian paneer keema naan.
  • Whole Wheat Variation: Use whole wheat naan bread instead of regular naan for a healthier option.
  • Cheese Variation: Sprinkle grated cheese over the cooked minced meat mixture before serving for a cheesy twist.
  • Herb Variation: Add chopped fresh mint leaves or cilantro to the minced meat mixture for an added burst of flavor.
  • Gluten-free Variation: Use gluten-free naan bread or gluten-free flatbread as a substitute for regular naan.

Recipe overview

Keema Naan is a delectable delight originating from the vibrant culinary landscape of India. It's a delightful fusion of naan bread, a staple in Indian cuisine, and a savory filling of minced meat, also known as 'keema.' The minced meat is seasoned with a potpourri of aromatic spices, making it rich and flavorful. The dish is brought together by stuffing or spreading this spiced meat mixture onto fluffy naan bread. This recipe offers a step-by-step process to prepare Keema Naan in your kitchen. What's excellent is its versatility, allowing you to use either beef or mutton as you prefer. The key is to cook the minced meat with an array of spices until it's soft and flavorful, and then pair it with freshly baked naan bread. Whether you relish it as a complete meal or serve it as part of a larger spread, this flavorful Keema Naan is sure to impress. Brace yourself for an incredible culinary journey filled with tantalizing flavors and aromas. Enjoy the cook!

Common questions

  1. Can I use a different type of minced meat? Yes, you can use beef or mutton as per your preference.
  2. How spicy is this dish? The spice level can be adjusted according to your taste by adding more or less red chili powder and green chilies.
  3. Can I substitute fresh tomatoes with canned tomatoes? While fresh tomatoes are recommended for the best flavor, you can use canned tomatoes as a substitute if needed.
  4. How long does it take to cook the minced meat? It usually takes around 15-20 minutes to cook the minced meat thoroughly.
  5. Can I freeze the leftover Keema Naan? Yes, you can freeze the leftover Keema Naan in an airtight container for up to 1 month. Just reheat it in the oven or microwave before serving.

Serving dishes and utensils

  • Pan - A large frying pan or skillet to cook the minced meat and other ingredients.
  • Chopping Board - A sturdy surface for chopping onions, tomatoes, and green chilies.
  • Knife - A sharp knife for chopping the onions, tomatoes, and green chilies.
  • Spatula - A kitchen utensil used for stirring and flipping the minced meat during cooking.
  • Measuring Spoons - To accurately measure the quantities of spices and seasonings.
  • Plate - For serving the Keema Naan.
  • Tongs - To handle the naan bread while spreading the cooked minced meat mixture on top.

Origin stories

Keema Naan hails from the culinary heartland of North India, particularly the Punjab region, renowned for its lavish and robust cuisine. The word 'Keema' means minced meat in Hindi, and 'Naan' is a type of Indian bread. Its creation is attributed to the royal kitchens of the Mughal Empire, which left an indelible influence on the food culture of this region. The Mughal chefs, known for their culinary finesse, used to stuff the naan bread with minced meat (keema), reinventing the simple naan into a meal in itself, fit for the royal dining table. Over the years, this cuisine travelled beyond the royal palace, finding its place in street stalls and restaurants, carrying with it the rich legacy of Mughal gastronomy. Today, Keema Naan is savored and enjoyed worldwide, standing as a testament to the culinary prowess of the Mughal kitchens.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.