August 3, 2017

Bhuna Kheema

From Punjab! In India this meat dish is a staple in Punjabi homes.



  • 500 gm minced meat
  • 1 tbsp oil (prefer canola oil, but any oil is fine. Usually peanut oil is used in India)
  • 2 tsp cumin seeds
  • 500 gm onions-grated
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup tomato puree
  • 2 tsp salt
  • 1 tsp chilli powder
  • 2 tsp garam masala
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder coriander for garnish


  1. In a shallow broad dish, mix the oil and the onions. Cook uncovered at high for 25 minutes stirring thrice, till the onions are brown.
  2. Mix together the browned onions, kheema, ginger-garlic paste and cook uncovered on high for 10 minutes, stirring thrice.
  3. Mix in the tomato puree, salt, chilli powder, garam masala, coriander powder and the turmeric powder and cook at HI for 10 minutes and stirring it thrice.
  4. If there is excess liquid, lift the kheema out of the liquid and cook the liquid separately at HI for 8-10 minutes.
  5. Add the kheema, mix well and cook at HI for 5 minutes.
  6. Serve garnished with coriander leaves.


Since 1999 to date we celebrate 20 years of, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at

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