A little herby, a little creamy, and full of spice, this Irani-style Green Kkeema might just become your new comfort food.
You know how regular keema is already good? This green keema masala just takes it up a notch. The fresh coriander, mint, and a little spinach give it a bright, herby twist that makes it taste lighter but still full of flavour.
What I love most is how low-effort it is!. The mince cooks in its own juices, so you don’t have to babysit the pan or drown it in water. By the time it’s done, the meat is tender, the masala is creamy, and it’s perfect with everything you’d like!
JUmp to section: Green Keema Masala
Green Keema Masala Ingredients
Green masala paste
- Coriander leaves – The main flavour and colour booster.
- Mint leaves – Adds freshness and a cooling note.
- Palak (spinach) leaves – Just a few for body and that vibrant green color.
- Green chillies – For heat; adjust depending on how spicy you like it.
- Tomato – A little tang to balance the greens.
- Coriander seeds – Adds a nNutty, earthy base flavour.
- Peppercorns – For aA touch of spice and warmth.
- Green cardamoms + black cardamom – For aroma and depth.
- Ice cubes – Keeps the paste bright green while blending.
For masala curd mix
- Curd (yogurt), whisked – Creamy and tangy base.
- Red chilli powder – Adds colour and heat.
- Coriander powder – For a rounded, earthy flavour.
- Jeera (cumin) powder – Adds warmth and depth.
To make keema
- Oil – Any neutral cooking oil works.
- Cumin seeds – The first crackle of flavour.
- Onions, finely chopped – Form the body of the masala.
- Green chillies, slit – Extra bite of heat.
- Ginger-garlic paste – The classic flavour foundation.
- Mutton keema (minced mutton) – The hero of the dish.
- Salt + turmeric powder – For seasoning and colour.
- Water (optional) – Only if needed; the mince releases enough moisture.
- Green peas – Sweetness and texture contrast.
- Dill leaves – Fresh, slightly sharp flavour that lifts the keema.
- Kasuri methi, roasted and crushed – Smoky, earthy notes.
- Garam masala powder – To finish with warmth.
- Butter – A touch of richness right at the end.
- Coriander leaves, chopped – For garnish and freshness.
Richa’s Top Tips For Green Keema Masala
- Blend with ice cubes – Keeps the green masala paste bright and fresh-looking.
- Whisk the curd well – Prevents it from splitting when it hits the hot pan.
- Pour the curd on a low flame – Always add whisked curd into the pan after lower the heat to prevent it from splitting.
- Cook onions patiently – Let them turn golden for a deeper, sweeter flavour in the base.
- Let the keema cook in its own juices – The mince releases enough moisture, so you don’t need to add extra water.
- Add dill at the end – Keeps the flavour sharp and fresh instead of overpowering.
- Butter makes it better – Stirring in butter at the end gives the keema a rich finish.
Frequently Asked Questions
The base masala makes all the difference. Green keema is made with coriander, mint, spinach, and a fresh green paste, so it’s herby and lighter in taste. Red keema uses tomatoes, red chilli, and dry spices for a richer, spicier flavour.
Yes! Chicken mince cooks much faster, so reduce the cooking time to about 10–12 minutes. Just keep an eye so it doesn’t dry out.
They’re basically the same, keema is just the Hindi/Urdu word for minced meat. Recipes like this one often say keema because it’s the traditional Indian style of cooking it.
Storage Tips
- Fridge: Store the cooked keema in an airtight container in the fridge for up to 2–3 days. Reheat on the stove with a splash of water or stock to loosen it up.
- Freezer: Keema freezes well. Portion it into freezer-safe boxes and store for up to a month. Thaw overnight in the fridge before reheating.
- Meal prep: You can make the green masala paste in advance and refrigerate it for 2–3 days or freeze it in ice cube trays. Just pop a cube or two out when you’re ready to cook.
- Best freshness tip: Add dill leaves fresh if possible, if frozen with the curry, they tend to lose their sharp flavour.
Serving Ideas
Green keema masala is hearty, herby, and full of flavour, the kind of dish that deserves a good partner on the plate. Here are some recipes from the blog that go perfectly with it:
- With naan – Try it with Butter Naan or Garlic Naan for that classic keema-and-bread combo.
- Rolled into parathas – Serve with Lachha Paratha or Plain Parathas for a filling meal.
- Over rice – It pairs beautifully with Jeera Rice or Peas Pulao.
- With biryani sides – Add it to a spread with Vegetable Biryani for a rich, festive table.
- Simple comfort meal – Eat it with plain Steamed Rice and a side of Onion Raita when you want something homely.
- As stuffing – Use it inside Homemade Pav for a Mumbai-style keema pav experience.
Customisation Ideas
- Switch the protein – Swap mutton for chicken or even lamb; just adjust cooking time (chicken cooks faster).
- Make it vegetarian – Use soya granules, mushrooms, or finely chopped veggies for a hearty veg version.
- Dial up the heat – Add extra green chillies or a spoon of chilli powder if you like it spicier.
- Go lighter – Skip the butter at the end and use less oil if you want a leaner version.
- Add more greens – Throw in extra spinach or methi leaves for a healthier twist.
- Peas or no peas – Keep them for sweetness and texture, or leave them out if you prefer a smoother keema.
Did You Know?
Mumbai’s Irani cafés, where this green keema masala has its roots, were started by Zoroastrian immigrants from Iran in the 19th and 20th centuries. These cafés quickly became iconic for serving affordable meals like keema pav, chai, and bun maska to busy city-goers. Unlike the spicier red keema, the Irani-style green keema uses fresh herbs like coriander, mint, and spinach, which give it a lighter flavour and that striking green colour.
This keema is simple, fresh, and hearty all at once. It’s got enough flavour to stand out, but still feels like something you can happily eat any day of the week. Just add some pav, rice, or naan and you’ve got yourself a proper comfort meal.
Are you going to try it? Tag me on Instagram @my_foodstory, I’d love to see your keema creations!
Watch Green Keema Masala Recipe Video
Green Keema Masala | Irani Keema
Ingredients
For green masala paste
- ¾ cup coriander leaves
- 9-10 mint leaves
- 3-4 palak leaves
- 3 green chillies
- ½ tomato 20 gms
- ¾ tablespoon coriander seeds dhania
- 4 pepper corns
- 2 green cardamoms
- 1 black cardamom
- 2 ice cubes
Masala curd mix
- ¼ cup curds whisked
- 1 teaspoon red chilli powder
- 1 ½ tablespoons coriander powder
- ½ tablespoon jeera powder
Other
- 3 tablespoons oil
- ¾ teaspoon cumin seeds jeera
- 3 large onions finely chopped approx. 1 ¾ cup, 280 gms
- 2 green chillies slit
- 3 tablespoons ginger garlic paste
- ½ kg mutton keema
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder
- ¼ – ½ cup water if needed
- ¼ cup green peas fresh or frozen
- ¼ cup dill leaves
- ½ tablespoon kasuri methi roasted and crushed
- ½ teaspoon garam masala powder
- 1 tablespoon butter
- 2 tablespoons finely chopped coriander leaves
Instructions
Making green masala paste
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Add all ingredients for green paste into a blender, grind to a smooth paste and set aside.¾ cup coriander leaves, 9-10 mint leaves, 3-4 palak leaves, 3 green chillies, ½ tomato, ¾ tablespoon coriander seeds, 4 pepper corns, 2 green cardamoms, 1 black cardamom, 2 ice cubes
Making spice curd mix
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Take all ingredients in a bowl, combine to make a smooth mixture and set aside.¼ cup curds, 1 teaspoon red chilli powder, 1 ½ tablespoons coriander powder, ½ tablespoon jeera powder
Making green keema masala
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Heat oil in a kadai or pan, add cumin seeds and once they splutter, add onions & fry for 5-6 minutes on low till onions turn golden. Add ginger garlic paste and saute for 1-2 minutes till fragrant.3 tablespoons oil, ¾ teaspoon cumin seeds, 3 large onions finely chopped, 3 tablespoons ginger garlic paste
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Add keema, turmeric powder, salt and saute on medium for 5-7 minutes till the keema is roasted well.½ kg mutton keema, ¼ teaspoon salt, ¼ teaspoon turmeric powder
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Add the spice curd mix, green masala paste and saute for 3-4 minutes till the pastes are roasted well. Cook covered on low. As you cook, the mutton and curd will leave its own moisture, so there is no need to add extra water to it, let the mutton cook in its own water for next 15-18 minutes while stirring occasionally till the keema is tender. (See note 1)
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Add dill leaves, green chillies, green peas, garam masala and ¼ to ½ cup of water (see note 2) and cook for 5-7 minutes till the green peas are cooked well but not mushy. Add kasuri methi, butter and cook for 1-2 minutes.2 green chillies, ¼ – ½ cup water, ¼ cup green peas, ¼ cup dill leaves, ½ tablespoon kasuri methi, ½ teaspoon garam masala powder, 1 tablespoon butter
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Garnish with coriander leaves and serve.2 tablespoons finely chopped coriander leaves
Video
Notes
- If the mutton mince is of a tougher quality, you may need to pressure cook at this stage. Add the contents of the pan to a pressure cooker with approx. ¼ cup of water and cook on low for 3-4 whistles or 8-10 minutes till the meat is tender.
- Add ¼ to ½ cup of water, so the green peas get cooked.
Nutrition
This article was researched and written by Harita Odedra.
The post Green Keema Masala | Irani Keema appeared first on My Food Story.