Bangalore Muslim Kheema

Kheema curry can be prepared in countless ways, each region and family giving it a personality of its own. Growing up in Rajasthan, the kheema I knew was always my mother’s — simple, comforting, and almost always reserved for picnics and long road trips. She would typically make Kheema with aaloo (potatoes) or Kheema with matar (peas). What I never saw in her kitchen was a version loaded with multiple vegetables together.

I do remember her mentioning that my grandmother liked adding cauliflower to kheema, though I don’t recall ever tasting it myself. And to be honest, I’ve never attempted it either — mostly because Mr. Parveez isn’t a fan of cauliflower. Some culinary traditions quietly skip a generation, especially when family preferences step in.

Then there were the unforgettable versions from our travels. In Old Delhi, near the Jama Masjid area, we would wake up early just to enjoy a hearty breakfast of kheema served with hot tandoori roti. Sometimes it would be accompanied by nahari or paaye — rich, slow-cooked dishes that could turn any ordinary morning into something special. Another favorite that captured my heart was Mumbai’s Kheema Paav, with its slightly tangy tomato base, often made with chicken, and served with buttery toasted buns. Those breakfasts are memories I still cherish, and recipes for both the kheema and the paav will be coming soon.

But the recipe I’m sharing here is completely different from all of those. This one comes from Mr. Parveez’s family — a style of kheema commonly prepared in many Bangalore Muslim homes. Passed down from his mother, we fondly call it “Ammi wala Kheema,” because it carries her unmistakable touch and warmth.

The preparation begins with finely chopped onions slowly sautéed in oil or ghee along with fragrant whole spices. Ginger-garlic paste follows, then the goat kheema, ground spices, and tomatoes. What truly sets this version apart, however, is the generous addition of vegetables — potatoes, beans, fresh fenugreek leaves, and dill leaves — all simmered together until the flavors meld beautifully. The herbs add a depth and freshness that makes this dish both hearty and uniquely aromatic.

Although it’s traditionally enjoyed as a breakfast dish, this kheema is wonderfully versatile. It tastes just as delicious for lunch or dinner, served with roti, bread, or even rice. Comforting, wholesome, and deeply rooted in family tradition, this “Ammi wala Kheema” is more than just a recipe — it’s a piece of home on a plate. 🍲✨

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Bangalore Muslim Kheema

Minced goat cooked with beans and vegetables

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

10 minutes

Cook Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Mutton [minced] Kheema
• 2-3 tbsp olive oil
• 1/2 tsp Cumin seeds
• 1/4 tsp Fennel seeds
• 1 No. Cinnamon stick small to medium size
• 4-5 No. Green chilies chopped
• 1 cup Onions chopped
• 2 tbsp Ginger garlic paste
• Salt
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Fennel powder
• 1 tsp Dry red chili flakes
• 3 - 4 No. Potatoes medium size, cut to cubes
• 2 No. Tomatoes Medium size, make a puree
• 1 cup Fresh Methi Leaves cleaned, washed and chopped
• 1/4 cup Dill leaves cleaned, washed and chopped
• 1/2 cup Yogurt

Cuisine Indian, Mughlai, Pakistani Prep Time 10 minutes Cook Time 40 minutes Servings people MetricUS Imperial Ingredients 1 Lb Mutton [minced] Kheema 2-3 tbsp olive oil 1/2 tsp Cumin seeds 1/4 tsp Fennel seeds 1 No. Cinnamon stick small to medium size 4-5 No. Green chilies chopped 1 cup Onions chopped 2 tbsp Ginger garlic paste Salt 1 tsp Red chili powder 1 tsp Coriander powder 1/4 tsp Turmeric Powder 1/2 tsp Fennel powder 1 tsp Dry red chili flakes 3 - 4 No. Potatoes medium size, cut to cubes 2 No. Tomatoes Medium size, make a puree 1 cup Fresh Methi Leaves cleaned, washed and chopped 1/4 cup Dill leaves cleaned, washed and chopped 1/2 cup Yogurt

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Instructions

1. This makes an awesome breakfast dish.

   
2. Serve with boiled eggs and Parantha or phulkas.

   
3. Add Olive oil to a pan. Add cumin seeds, fennel seeds, cinnamon stick and green chilies to it. Let them splutter.

   
4. Add the chopped onions and cook till they are transparent and light brown in color.

   
5. Add Ginger Garlic paste and saute till the raw smell goes away.

   
6. Add 1/4 cup of water if you feel it looks a little too dry. Add fennel powder, turmeric powder, coriander powder and Red chili powder. Saute till the oil separates, should take around 5 minutes.

   
7. Add the kheema and mix well.

   
8. Add the Potato cubes and red beans.

   
9. Cover and cook for 10 minutes till the potatoes are little soft.

   
10. Add the Tomato puree and let everything mix and come to a boil.

    
11. Add Fenugreek and Dill leaves. Mix well and cook for 5-7 minutes.

    
12. Add the Red chili flakes.

    
13. Add the Yogurt and mix well.

    
14. Cook till the Kheema is little dry. This Kheema recipe does not have any gravy.

    
15. Serve with Hot Roti, Parantha, Naan or Tandoori Roti.