Keema Naan Recipe

Keema Naan Recipe is an easy recipe that can be prepared quickly as a snack. With Eid only a few days back, a lot of us probably still have some meat left over from the festivities, so this is one good way to use any mince you may have—and even if you don’t, this Keema Naan Recipe can be enjoyed whenever you want.

Keema Naan Recipe

Hari Chutney Recipe: English – Urdu

Ingredients for marination:

  1. Beef mince – 700 g
  2. Dry coriander – 1 1/2 tbsp
  3. Cumin seeds – 1 1/2 tbsp
  4. Chili flakes – 1 tbsp
  5. Turmeric powder – 1/4 tsp
  6. Salt – 1 tsp
  7. Red chili powder – 1 1/2 tsp
  8. Ajwain (carom seeds) – 1/4 tsp
  9. Onions – 1 (medium sized, finely chopped)
  10. Green peppers – 4 – 5 (finely chopped)
  11. Fresh coriander – 1/2 cup (finely cut)
  12. Ginger garlic – 1 1/2 tbsp each (roughly chopped)

Keema karela Recipe: English – Urdu

For dough:

  1. Plain flour – 4 cups
  2. Yogurt – 125 g
  3. Salt – 2 tsp
  4. Sugar – 1 tbsp
  5. Yeast – 2 tsp (activated with sugar and water)
  6. Oil – 2 tbsp

For garnishing:

  1. Yogurt – as required
  2. Butter – as required
  3. Fresh coriander – as required


  • Mix mince with dry coriander, cumin seeds, chili flakes, turmeric powder, salt, red chili powder, ajwain, onions, green peppers, fresh coriander and ginger garlic.
  • Cover and leave it in the fridge to marinate for half an hour.
  • Add sugar and water to the yeast to activate it.
  • While waiting for the yeast, take the plain flour for the dough, and mix it with yogurt, salt and oil.
  • Add the yeast when it’s ready, and knead. Cover and set it aside until it rises.
  • When the dough is ready, divide it into equal parts and roll dough balls. Let them set.
  • Mix slightly melted butter with fresh coriander, and set aside, as this will be later used for garnishing.
  • Now roll each dough ball with a rolling pin, and fill it with mince. Make sure to spread it evenly to get mince in the crust, as well.
  • Close the dough ball carefully and let it rest.
  • Fill the rest of the dough balls.
  • Carefully roll each filled dough ball again, and press on the edges to get a crust, like a pizza.
  • Poke holes with a chopstick or any other stick to make sure the naan is cooked right through the middle (and it makes it look nicer).
  • Put the naan on a pan, and cook it from the base.
  • Once it’s cooked from the underneath, move it to a preheated oven at 180 C, and bake on the grill until the naan turns golden brown.
  • Garnish with butter and fresh coriander.
  • Serve with chutney and yogurt creamy lassi, and enjoy.


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