Keema Pauruti
A comforting Bengali-style bread-and-keema bake where soft milk bread soaks up a lightly spiced minced meat mixture and egg custard. The top turns golden while the inside stays moist, rich, and deeply savory.
For 4 servings
- prep · ~5 min
Preheat the oven and prepare the baking dish.
Heat the oven to 180°C. Grease a medium baking dish with butter and keep it ready.
- saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add chopped onion and cook until soft and lightly golden, 5 to 6 minutes.3.Add ginger, garlic, and green chili and sauté for 1 minute until fragrant. - saute · ~16 min
Cook the keema filling.
1.Add mutton mince and break it up well with a spoon.2.Cook until the meat changes color and the moisture starts drying, 6 to 8 minutes.3.Add tomato, turmeric powder, red chili powder, cumin powder, garam masala, black pepper, and salt.4.Cook until the tomato softens and the keema looks fairly dry, 8 to 10 minutes.TIPKeep the filling fairly dry so the bread sets well and does not turn soggy. - garnish · ~1 min
Mix in the cilantro and take the filling off the heat.
- mix · ~2 min
Whisk the egg mixture.
In a bowl, whisk the eggs with milk until smooth and evenly combined.
- assemble · ~5 min
Layer the bread, keema, and egg mixture.
1.Arrange 4 bread slices in the greased baking dish.2.Spread the keema filling evenly over the bread.3.Cover with the remaining 4 bread slices.4.Pour the egg and milk mixture evenly over the top and sides.5.Press gently so the bread absorbs some of the liquid. - rest · ~10 min
Let the dish rest for 10 minutes.
TIPThis short rest helps the custard soak into the bread for an even texture. - bake · ~25 min
Bake until golden and set.
Bake for 25 minutes, until the top is lightly golden and the center feels set when gently pressed.
- rest · ~5 min
Cool slightly before slicing.
- serve
Slice and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the keema until almost dry before layering; any excess moisture will make the bread gummy.
- 2Finely chopped onions and tomatoes blend better into the mince, giving cleaner slices after baking.
- 3After pouring the egg-milk mixture, press the top bread gently so the custard reaches the edges and corners.
- 4Let the assembled dish stand the full 10 minutes so the bread softens evenly instead of leaving dry patches.
- 5Bake until the center springs back lightly when pressed; a wet middle means the custard needs a few more minutes.
- 6Rest the bake for 5 to 10 minutes after the oven so the slices hold together and don't collapse.
- 7If making ahead, refrigerate the cooked keema separately and assemble just before baking for the best bread texture.
Adapt it for your goals.
Chicken
Use chicken mince instead of mutton for a lighter, quicker-cooking version with the same comforting baked texture.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that balances the richness of bread, egg, and mince.
cheesyCheesy
Add a light layer of grated cheese over the keema before topping with bread for a richer, more indulgent bake.
beefBeef
Swap in beef mince if preferred; cook it down well so the filling stays dry enough for clean slices.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton mince, eggs, and milk make this a satisfying dish with plenty of protein to support fullness.
Contains Aromatic Spices
Ginger, garlic, cumin, black pepper, and chili add depth while contributing plant compounds from whole aromatics and spices.
Balanced With Fresh Herbs
Cilantro adds freshness and a bright herbal note that helps cut through the richness of the meat and custard.
Frequently asked questions
Yes. Milk bread gives a softer, richer texture, but regular sandwich bread works well if you let it soak properly before baking.
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