Keema Naan
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Keema Naan is a luxurious and hearty North Indian bread stuffed with spiced minced mutton. This recipe features a soft, leavened dough filled with a savory keema mixture, then baked in a tandoor or oven until golden-brown and charred. The combination of the buttery, pillowy bread and the intensely flavorful meat interior offers a deeply satisfying culinary experience. Its taste is savory, mildly spicy, and profoundly aromatic, making it a complete meal in itself. This dish is a premium staple of Punjabi and Mughlai menus. Best served hot with a dollop of fresh butter and cool raita.
Ingredients
Cooking Instructions
Tips & Secrets
- Using a dry keema filling is the absolute secret to ensuring the naan doesn't tear while rolling.
- Letting the dough rise twice (once as a ball and once after stuffing) provides a much professional pillowy texture.
- Baking at a very high temperature ensures the signature charred spots without drying out the bread.
- Adding nigella seeds (Kalonji) on top of the naan before baking provides a classic professional look and flavor.
Nutritional Information(Per 1 naan (150g))
380 kcal
18g
14g
46g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.