Creamy Dahi Malai Keema
Here is a recipe of Creamy Dahi Malai Keema that is rich, mildly spiced, and indulgent Pakistani-style minced beef dish cooked with yogurt, cream, and aromatic spices.
Prep Time 15 minutes mins
- 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
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.
Tips for Best Results:
- 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.
Keyword Creamy keema recipe, dahi malai keema