Creamy Dahi Malai Keema – A Rich & Flavorful Pakistani Comfort Dish
If you’re a fan of classic Pakistani cuisine, you already know keema (minced meat) is a weeknight favorite — quick, comforting, and endlessly versatile. There’s something timeless and heartwarming about a good keema recipe – it’s comfort food in every desi household. But this version? It’s not just your everyday keema. This is a Creamy Dahi Malai Keema — packed with bold spices, tender hand-chopped beef, and a velvety blend of yogurt and cream that takes this humble dish to a whole new level.
This recipe was born on a rainy Sunday afternoon when I was craving something classic but indulgent. I had beef mince ready but didn’t want the usual dry keema. So I played around with fried onions, cream, yogurt, and a few green chillies, and what came out was a rich, luscious keema that had my whole family asking for seconds (and thirds).
Perfect with naan or paratha, this keema is a must-try for anyone who wants to elevate their desi cooking game.
📌 Why You’ll Love This Creamy Keema
- Easy one-wok recipe
- Traditional spices with a rich, creamy texture
- Crowd-pleasing comfort food
- Perfect for family dinners or weekend daawat
Creamy Dahi Malai Keema
Ingredients
- 500gr Beef mince
- 30 gr Fried Onion
- ½ cup Yoghurt
- 3-4 Green chillies
- ½ cup Fresh cream
- 4 tbsp Oil
- 1 tbsp Ginger & Garlic paste
- 2 Tomatoes puree
- 1 tsp Salt or to taste
- 1 tsp Crushed red chilli
- ½ tbsp Cumin seeds Roasted & crushed
- ½ tbsp Coriander seeds Roasted & crushed
- ¼ tsp Turmeric powder
- ½ tsp Garam Masala
- ½ cup Water or as required
- ½ tbsp Dried fenugreek leaves
- ½ tsp Crushed black pepper
- 1 tbsp Lemon juice
- Fresh coriander chopped
Instructions
Prepare the creamy blend
- In a blender, combine fried onion, yogurt, green chillies, and cream. Blend into a smooth paste and set aside.
Cook the Mince
- Heat oil in a wok, add hand-chopped beef mince, and cook on medium heat until it changes color.
- Add crushed ginger garlic and sauté for 4–5 minutes until fragrant.
- Add tomato puree, salt, crushed red chilli, roasted cumin, roasted coriander, turmeric, and garam masala. Mix well and cook on medium heat until oil separates from the masala.
- Add water, mix thoroughly, cover, and let it cook on low flame for 10–15 minutes. Then cook on high flame until most of the moisture evaporates.
Add the Creamy Mixture
- Reduce to low heat, add the blended yogurt-cream mixture, and stir well. Cook on medium flame for 2–3 minutes, then cover and let it simmer for another 6–8 minutes.
- Add dried fenugreek leaves, crushed black pepper, and lemon juice. Mix to combine all flavors.
Garnish and Serve
- Finish with freshly chopped coriander and serve hot with naan, paratha, or rice.
Notes
- Use hand-chopped mince for a more rustic, hearty texture.
- Adjust spice level by adding more or fewer green chillies.
- Don’t skip the dried fenugreek—it adds depth and aroma.
