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.


These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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