Seyal Kheema
This Parsi-style mince dish cooks gently with onions, tomatoes, warm spices, and a little vinegar for its signature sweet-sour edge. It is rich, comforting, and made to be scooped up with bread or served beside simple rice.
For 4 servings
- prep · ~10 min
Prepare the mince and vegetables.
1.Finely chop the onions and tomatoes.2.Chop the green chilies and coriander leaves.3.Break up the mutton mince with your fingers so it cooks evenly. - saute · ~7 min
Cook the onions.
1.Heat the oil in a wide pan over medium heat.2.Add the chopped onions and cook until soft and lightly golden.3.Stir often so the onions color evenly without burning.TIPUse a wide pan so the mince browns instead of steaming. - saute · ~6 min
Add the aromatics and tomatoes.
1.Add the ginger-garlic paste and green chilies.2.Cook until the raw smell fades, about 1 minute.3.Add the tomatoes and cook until they soften into the onions. - saute · ~7 min
Add the spices and mince.
1.Add turmeric powder, red chili powder, cumin powder, garam masala, sugar, and salt.2.Mix well for a few seconds.3.Add the mutton mince and break it up with a spoon.4.Cook until the mince changes color and starts to lose its raw look.TIPKeep stirring and pressing the mince so it stays grainy and does not clump. - simmer · ~18 min
Simmer the kheema.
Pour in the water, mix well, and cover the pan. Cook on low heat until the mince is tender and the moisture reduces, stirring once or twice, for 15 to 18 minutes.
- saute · ~5 min
Finish with vinegar and dry it slightly.
Uncover the pan, add the vinegar, and cook for 3 to 5 minutes until the kheema turns semi-dry with a glossy masala coating the mince.
TIPThe signature seyal taste is a gentle sweet-sour finish, so do not cook off all the vinegar. - garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy pan so the mutton mince browns lightly instead of releasing water and steaming.
- 2Break the mince up before it hits the pan and keep pressing out lumps for the classic grainy kheema texture.
- 3Cook the onions only to light golden; dark onions can make the final sweet-sour balance taste bitter.
- 4Let the tomatoes soften fully into the masala before adding mince, or the gravy can taste raw and sharp.
- 5Add the vinegar near the end and simmer briefly; too much cooking dulls the signature Parsi tang.
- 6Stop when the kheema is semi-dry and glossy, with masala clinging to the mince rather than pooling in the pan.
- 7This tastes even better after a short rest, so make it 30 minutes ahead and reheat gently before serving.
Adapt it for your goals.
Low-oil
Use a little less oil and cook the onions slower with a splash of water; good if you want a lighter but still flavorful kheema.
spicierSpicier
Increase green chilies or red chili powder for a hotter version that still keeps the sweet-sour Parsi balance.
chickenChicken
Swap mutton mince for chicken mince for a quicker-cooking, lighter take with the same onion-tomato-vinegar masala.
egg toppedEgg-topped
Serve with fried or poached eggs on top, a classic kheema-style addition that makes it more filling.
Why this is on our healthy list.
Rich in Protein
Mutton mince provides substantial protein, making this dish satisfying and helpful for building a complete meal.
Contains Digestive Aromatics
Ginger, garlic, cumin, and chilies add bold flavor while bringing traditional warming, digestive spice notes.
Includes Lycopene-Rich Tomatoes
Tomatoes contribute acidity, body, and beneficial plant compounds that balance the richness of the mince.
Frequently asked questions
Loosen the mince before cooking and keep breaking it up with a spoon as it changes color, especially in the first few minutes.
