Irani Keema Recipe
Discover the iconic Mumbai-style Irani Keema also known as Irani Kheema pav that has won hearts in Irani cafes across the city! This flavorful minced meat dish is cooked with aromatic spices, onions, and a hint of dill leaves, making it perfect for naan, pav, or rice. Easy to make at home, this recipe captures the authentic taste of Mumbai’s beloved Irani cafes and is perfect for a comforting meal any day of the week.
Origin of Irani Keema
Irani Keema is a legendary Mumbai specialty, originating from the iconic Irani cafés brought to India by Persians. Learn more about the history of these Irani cafés on Wikipedia. This flavorful minced meat dish is cooked in a vibrant green masala made with fresh coriander, mint, and green chillies, giving it a refreshing and aromatic flavor. The unique touch of dill leaves elevates the dish, making it truly unforgettable. Traditionally, this keema is served with soft, buttered pav for breakfast, capturing the essence of Mumbai’s Irani café culture.
Irani Keema Recipe
Ingredients
Ingredients for Irani Keema
- 500 g Mutton keema with 10% Fats
- 1/2 cup Oil
- 3 Onion medium size
- 2 tsp Ginger garlic paste
- 1/2 tsp Turmeric powder
- 1/2 tsp Pepper powder
- Salt to taste
- 1.5 glass Water
- 150 g Whisked curd
- 1 cup Green peas Fresh or frozen
- 2 tbsp Dill leaves Finely chopped (optional)
- 1/2 tsp Cumin powder
- 1 tbsp Coriander powder
- 1 tsp Garam masala powder
- 1 tbsp Kasuri methi Dried fenugreek leaves
For Hara(green) Masala
- Handful of fresh coriander
- 8-10 Mint leaves
- 5 Green chillies Medium spicy
- 2 tbsp Water
Instructions
- Heat oil in a pan and add onions.
- Fry the onions on medium high heat until nicely browned.
- Add ginger garlic paste and cook for 2-3 minutes on low flame until the raw smell is gone.
- Add mutton keema and mix well.
- Now add dry spices like turmeric powder, pepper powder and salt to taste.
- Mix well and cook on medium heat for 2 minutes.
- Add water, cover and cook on low heat for 30 minutes or until tender.
- Keep stirring the keema in between.
- Grind green chili, coriander and mint leaves with little water to make a fine paste.
- once the keema is done, turn the heat to low and add whisked curd. Mix well.
- Now turn the flame to medium high and cook the curd with keema for 5 minutes, keep stirring the keema.
- Now add green masala paste to the keema and cook on high flame for 5-6 minutes until oil seperates.
- Once oil floats on top add green peas, dill leaves, cumin powder, coriander powder
- Cook for further 3-4 minutes. Add water cover and cook for 7-8 minutes or until green peas are cooked well.
- Open the lid and give it a stir, now add garam masala powder, kasuri methi and cook for 2 minutes.
- Turn off the flame.
- Garnish with fresh coriander, drizzle some lemon juice and serve delicious keema with pav, bread or naan.
Video
Pro Tips for Irani Keema
- Use minced meat with at least 10% fat to achieve the rich, restaurant-style juicy texture.
- Fresh dill leaves are optional, but they add a unique aroma and taste that sets this keema apart from others.
- Cook the keema on medium heat to allow the green masala flavors to infuse thoroughly.
- Do not overcook; keep the keema slightly moist for the classic Irani cafe texture.
- Serve immediately with soft, buttered pav to enjoy the authentic Mumbai Irani breakfast experience.
FREQUENTLY ASKED QUESTIONS
What is Irani Keema?
Irani Keema is a famous Mumbai specialty from Irani cafes. It’s a minced meat dish cooked in a fresh green masala made with coriander, mint, green chillies, and a hint of dill leaves, giving it a unique aroma and flavor.
Is this Keema spicy?
Irani Keema has a moderate spice level, depending on the amount of green chillies used. It’s flavorful and aromatic rather than overly hot, making it perfect for breakfast with pav.
Can I make Keema without dill leaves?
Yes, dill leaves are optional. Adding them gives a distinctive aroma and taste that sets this keema apart from other recipes.
What kind of minced meat is best for restaurant-style Irani Keema?
Use minced meat with at least 10% fat to achieve the juicy, restaurant-style texture typical of Mumbai Irani cafes.
How is this Keema traditionally served?
It is served with soft, buttered pav for breakfast in Irani cafes, making it a beloved morning treat.
Can I prepare Keema ahead of time?
Yes, but it’s best enjoyed fresh. Reheat gently on low heat to retain its aroma, juiciness, and vibrant green color.
Can I freeze the Keema?
Yes, you can freeze cooked keema for up to 1 month. Thaw in the refrigerator and reheat slowly to preserve its flavor and texture.
How long does it take to cook the Keema?
The dish usually takes about 45–50 minutes to cook, depending on the heat and the type of pan used. Cooking on medium heat ensures the green masala infuses fully into the meat.
Can I use chicken or other meat instead of mutton/beef?
Traditionally, mutton or beef is used, but you can use chicken keema as a lighter alternative. Adjust cooking time as chicken cooks faster than mutton.
💬 What Do You Think About This Recipe?
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Love this Irani Keema? Don’t miss our Tandoori Mutton Keema recipe – juicy, flavorful, and perfect for keema lovers!