Khara semiyah with keema Recipe

Khara semiyah with keema is a delicious and flavorful Indian dish made with vermicelli noodles and minced meat. The dish is cooked with a blend of aromatic spices, onions, tomatoes, and green chilies, giving it a rich and spicy taste. The vermicelli noodles are cooked separately and then mixed with the cooked keema, creating a perfect combination of textures. This dish is perfect for a quick and satisfying meal, and can be enjoyed on its own or with a side of raita or salad.

4.3
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Non Vegdiet
30minstotal
30minsCook
30m.total
30m.Cook
Khara semiyah with keema
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Ingredients for Khara semiyah with keema Recipe

  • 100 gram Vermicelli Noodles
  • 125 gram Minced Meat
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin Seeds
  • 1 Cloves
  • 1/2 stick Cinnamon
  • 1/2 Onion, Finely Chopped
  • 1/2 tablespoon Ginger Garlic Paste
  • 1 Green Chilies, Finely Chopped
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Garam Masala
  • As required Salt To Taste
  • 1 Tomatoes, Finely Chopped
  • as needed Fresh Coriander Leaves, Chopped For Garnish

Directions: Khara Semiyah With Keema Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
  • STEP 2.Add chopped onions and saut茅 until golden brown.
  • STEP 3.Add minced meat and cook until it turns brown.
  • STEP 4.Add ginger-garlic paste, green chilies, and spices. Cook for a few minutes.
  • STEP 5.Add chopped tomatoes and cook until they become soft and mushy.
  • STEP 6.In a separate pot, boil water and cook the vermicelli noodles until they are al dente.
  • STEP 7.Drain the noodles and add them to the cooked keema. Mix well.
  • STEP 8.Garnish with chopped coriander leaves and serve hot.
  • STEP 9.Cooking Tips: You can add vegetables like peas, carrots, or bell peppers to the keema for added flavor and nutrition. Adjust the spice level according to your preference.
  • STEP 10.Storage and Serving: This dish is best served hot and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Cooking Tips

  • You can add vegetables like peas, carrots, or bell peppers to the keema for added flavor and nutrition.
  • Adjust the spice level according to your preference.

Storage and Serving

  • This dish is best served hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Nutrition
value
487
calories per serving
2 g Fat17 g Protein91 g Carbs20 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    17g
  • Carbs
    91g
  • Fiber
    20g

MacroNutrients

  • Carbs
    91g
  • Protein
    17g
  • Fiber
    20g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    99mg
  • Iron
    6mg
  • Vitamin A
    2592mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    139mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    142mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    142mg
  • Manganese
    1mg
  • Phosphorus
    199mg
  • Selenium
    20mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp