How to make Keema Bharta -

A great variation of the popular baingan ka bharta.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton Mince, Brinjal (बैंगन)

Cuisine : Punjabi

Course : Main Course Mutton

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For more recipes related to Keema Bharta checkout Hyderabadi Keema, Sicillian Meat Balls, Lagan Ka Keema, Keema Matar . You can also find more Main Course Mutton recipes like Dabba Ghosht Mutton Stew with Garlic Bread-SK Khazana Andhra Style Mutton Curry Keema Bharta

Keema Bharta

Keema Bharta Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Bharta Recipe

  • Mutton Mince 250 grams

  • Brinjal 1 large

  • Oil 3 tablespoons

  • Onions chopped 2 medium

  • Ginger chopped 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves 7-8 sprigs

  • Fresh mint leaves 10-12

  • Green chillies chopped 2

  • Red chilli powder 1 teaspoon

  • Coriander-cumin powder 1 tablespoon

  • Tomatoes chopped 2 medium

  • Tomato puree 2 tablespoons


Step 1

Roast the brinjal on direct flame till it gets cooked and the skin gets charred. Heat oil in a non stick pan. Add onions, ginger and minced mutton and saute till the moisture evaporates.

Step 2

Add salt and mix. Peel off the skin of roasted brinjal and roughly chop. Put it in a chopper with coriander and mint leaves and chop finely.

Step 3

Cover the mince and let it cook. Add green chillies, red chilli powder, coriander-cumin powder and mix well. Add roasted brinjal mixture and mix well.

Step 4

Add tomatoes and tomato puree. Adjust salt and mix well. Cover and cook for 15-20 minutes, stirring occasionally.

Step 5

Serve hot with chapatti.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.