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Kheema sak

Kheema sak is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Deep Fry
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


3 tbsp - oil

1 - large onion, sliced

4 - Cloves

4 - Cardamom pods, opened

6 - Black Peppercorns

1-inch Cinnamon stick

2 tsp - crushed Garlic

2 tsp - grated Ginger

1 tbsp - Tomato puree

150 gms - peeled, chopped Tomatoes

1/2 tsp - Turmeric powder

1/2 tsp - chilli powder

2 tsp - coriander powder

3 - medium sized potatoes, peeled and quartered

450 gms - minced Meat

125-250 ml - water

Salt to taste

Handful of fresh coriander leaves, chopped, for garnish


  1. Heat the oil, add the onion and whole spices.
  2. When the onion has turned brown, add the garlic and ginger, and fry for 3 minutes.
  3. Then add the tomato puree and let it stay immersed in the oil for at least 2 minutes before stirring.
  4. Now add the rest of the ingredients (except the coriander leaves).
  5. Cover and allow it to simmer for 30 minutes until the potatoes and the minced meat have been cooked.
  6. Garnish with chopped coriander leaves before serving.
  7. Serve as a main course with chappatis and rice.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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