I think cooking this keto keema on the stove is even easier. First, heat a 10’ pan over medium heat until it is evenly hot. Saute the onions in ghee (or oil) until well browned, making sure to stir to avoid burning. Add the ginger and garlic and fry until fragrant. Next, add the ground beef, cooking and breaking it into smaller pieces.
The kheema in college had garlic and ginger bits and heavy on the garam masala. Most places will add different ingredients depending on where you eat it. Spices from coriander powder to turmeric powder, whole spices like cardamom, cinnamon sticks and cloves. But you almost always finish the dish with fresh cilantro and a squeeze of lime.
Although peas are traditional in Indian Kheema, you'll probably want to omit them if you're trying to reduce your carbs, although I'd consider cutting them in half before deleting them altogether. What Is Kheema? Kheema is another word for minced meat. In India, this dish is often made with ground lamb or goat.
This Qeema Sabzi Pao Bhaji Recipe By Zubaida Tariq, is a dish that can be enjoyed at any hour of the day, be it for brunch, lunch or even dinner. The best way to feast on Pao bhaji is to serve it with roasted buns, chopped onion and lemon with sliced tomatoes to go with it.