Keema Naan (Easy & Authentic) Recipe

If you’re craving the ultimate comfort food that packs a flavorful punch, the Keema Naan (Easy & Authentic) Recipe is your new best friend in the kitchen. This dish masterfully combines soft, pillowy naan bread stuffed with a rich, spiced ground meat filling, bringing together layers of aroma, texture, and warmth with every bite. Whether you’re treating yourself on a cozy night or impressing friends at your next dinner, this recipe is an absolute game-changer that captures the heart of traditional South Asian cooking without the fuss.

Ingredients You’ll Need

Gathering simple yet essential ingredients is the first step to making this delicious dish shine. Each component plays a unique role—from the soft dough for that perfect naan texture to the carefully balanced spices that build the hearty keema filling’s complex character.

• 3 cups all-purpose flour: The base for a soft and chewy naan dough; keep a bit extra for dusting while rolling.
• 1 tablespoon instant yeast: Helps the dough rise nicely, creating a light texture.
• ½ teaspoon baking soda: Adds a subtle lift and tenderness.
• ¾ teaspoon salt: Brings out all the flavors in the dough and filling.
• 1 teaspoon sugar: A hint of sweetness to balance the spices and activate the yeast.
• 2 tablespoons plain yogurt (room temperature): Contributes softness and slight tang in the naan dough.
• ¼ cup cooking oil: Keeps the naan pliable and adds richness.
• ¼ cup whole milk (lukewarm): Hydrates the dough and adds subtle creaminess.
• 1 egg: For strength and a tender crumb in the naan.
• Warm water: Used as needed to knead the perfect dough consistency.
• ¼ cup cooking oil (for filling): To sauté spices and onions for the keema.
• 1 black cardamom & 3 whole cloves: Whole spices infuse the keema with deep, aromatic warmth.
• 1½ onions (diced): Adds sweetness and texture.
• 1 teaspoon ginger paste & 1 teaspoon garlic paste: Classic flavor enhancers that create a savory backbone.
• 700 g (1.5 lbs) ground beef (veal, lamb or mutton): The star protein of the filling, rich and hearty.
• 1½ teaspoons salt, 1 teaspoon crushed red pepper, ½ teaspoon red chili powder: Just the right amount of heat and seasoning.
• 1½ teaspoons crushed cumin seeds & whole coriander: Earthy, fragrant spices that define the filling’s profile.
• 1 teaspoon garam masala: A warming spice blend that rounds out the flavor.
• 1½ tablespoons lemon juice: Adds brightness and cuts through richness.
• 2 tablespoons crushed dried pomegranate seeds (anardana): A tangy pop that adds unique texture and flavor.
• 1 teaspoon whole coriander & 1 teaspoon cumin seeds: These seeds bring crunch and aroma.
• 3 green chilies (chopped) & ¼ cup fresh cilantro (chopped): Fresh heat and vibrant herbal notes.
• Whole milk, white sesame seeds & butter (unsalted): For finishing touches that make the naan golden, soft, and irresistible.

How to Make Keema Naan (Easy & Authentic) Recipe

Step 1: Make the Naan Dough

Start by combining the flour, yeast, baking soda, salt, sugar, yogurt, oil, milk, and egg in a large bowl. Slowly add warm water as you knead until you create a soft, smooth dough that’s just slightly tacky but not sticky. Cover it with a damp cloth and let it rise in a warm spot for 2 to 4 hours, until it doubles in size and is beautifully airy—this is the foundation of your naan’s delicate texture.

Step 2: Prepare the Keema Filling

Heat oil in a pan over medium heat and add the black cardamom and cloves to toast them lightly, releasing their perfume. Toss in diced onions and cook until they turn light golden and sweet. Stir in ginger and garlic pastes, letting them become fragrant without burning. Next, add your ground meat with water and all the spices—salt, red chili powder, crushed red pepper, cumin, and coriander—then cover and let it cook down for about 15 to 20 minutes. When the water evaporates, turn the heat up to nicely dry the mixture, then finish by folding in lemon juice and garam masala for that final burst of flavor. Let it cool before adding the pomegranate seeds, whole seeds, chilies, and cilantro to bring brightness and texture.

Step 3: Shape the Naan

Preheat your oven to a high 240°C (460°F) so the naan cooks quickly and puffs up beautifully. Punch down your risen dough, divide it into 5 portions, and roll each into a smooth ball dusted lightly with flour. Roll each out gently into palm-sized circles with slightly thicker centers to hold the filling. Spoon about 6-7 tablespoons of the keema filling into the middle, then carefully fold the edges over and seal it tight, smoothing any seams so nothing escapes. Flatten each stuffed ball and roll gently into large discs roughly 21 cm (8.5 inches) in diameter—balanced to get even baking.

Step 4: Bake the Naan

Lay your naan rounds on a parchment-lined baking tray with space between each. Brush the tops lightly with lukewarm milk and press finger or stick indentations to give that signature naan look. Sprinkle with white sesame seeds for added crunch and visual appeal. Slide them into the hot oven and bake for 12 to 14 minutes, flipping once you see the tops golden to ensure even cooking. Watch closely—the goal is golden, puffy naan with a slightly crisp exterior but soft inside.

Step 5: Finish and Serve

Right after baking, spritz some water onto the hot naans to keep them soft and brush generously with melted butter for that irresistible gloss and flavor. Serve the hot keema naan fresh alongside bright green chutney or your favorite raita to balance the rich, meaty stuffing.

How to Serve Keema Naan (Easy & Authentic) Recipe

Garnishes

To elevate your keema naan experience, fresh garnishes make all the difference. Sprinkle chopped cilantro right before serving to add a fresh, zesty note. A light brush or dollop of unsalted melted butter adds richness and shine to your naan. Green chutney made from mint and coriander alongside a cooling yogurt raita can also emphasize the spices beautifully and provide textural contrast.

Side Dishes

This dish plays well with simple, complementary sides that don’t steal the spotlight. A crisp cucumber salad or tangy pickled onions bring refreshing crunch. Lentil dal or a mild vegetable curry pairs deliciously, rounding out the meal with warm, comforting layers. For a truly festive spread, serve alongside basmati rice and a bowl of spiced chickpeas to complete the flavor journey.

Creative Ways to Present

Impress your guests by slicing the keema naan into wedges and arranging the pieces in a circular pattern on a rustic wooden board. Add small bowls of chutney, sliced chilies, and lemon wedges for color and interactive dipping. If you’re feeling playful, top with a sprinkle of chat masala or a light drizzle of tamarind sauce for an unexpected twist that invites conversation and second helpings.

Make Ahead and Storage

Storing Leftovers

If you have leftover keema naan, wrap them well in foil or plastic wrap and keep them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days, making for a convenient and tasty next-day lunch or snack.

Freezing

To keep your keema naan longer, freeze them individually wrapped in parchment paper and sealed inside freezer bags. Frozen keema naan can last up to 2 months; just thaw them overnight in the refrigerator before reheating for best results.

Reheating

Reheat your leftover keema naan in a preheated oven at 180°C (350°F) for 8-10 minutes to regain crisp edges and warmed filling. Alternatively, warm them gently in a skillet or use a microwave wrapped in a slightly damp paper towel to keep them soft. Re-brush with butter after reheating to bring back that fresh-from-the-oven indulgence.

FAQs

Can I use other meats for the keema filling?

Absolutely! While ground beef is traditional and flavorful, ground lamb, veal, or mutton all work beautifully and will bring their own unique richness to the Keema Naan (Easy & Authentic) Recipe.

Is it possible to make this recipe vegetarian?

Yes, you can substitute the meat with spiced cooked lentils, mashed chickpeas, or crumbled paneer seasoned similarly. These options keep the filling hearty and flavorful while catering to vegetarian preferences.

How do I know when my naan dough has risen enough?

Look for the dough to roughly double in size and feel slightly airy when you gently press a finger into it. It should spring back slowly and not collapse completely, indicating it’s ready to shape.

Can I cook keema naan on a stovetop instead of baking?

While baking gives the best crisp and puff, cooking on a hot cast iron skillet or tava can work well. Cook over medium heat, flipping as needed, though the naan may be slightly less puffy compared to oven-baked versions.

Are there any tips for rolling out stuffed naan without tearing?

Yes, make sure your dough balls are well-rested and not too dry. Use gentle, even pressure and dust with flour to prevent sticking, but avoid over-flouring which can make the dough tough and prone to tearing when rolling over the filling.

Final Thoughts

Sharing the Keema Naan (Easy & Authentic) Recipe feels like offering a warm hug through food. Its rich, spiced keema filling enveloped in tender, buttery naan brings an unforgettable combination that’s as satisfying to make as it is to eat. I encourage you to dive in, embrace the aromas, and most importantly, enjoy every delicious bite with loved ones. This dish truly celebrates the joy of homemade comfort food in the best way possible.

Keema Naan (Easy & Authentic) Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Keema Naan is a delicious and authentic Indian stuffed bread filled with spiced ground meat, blending aromatic spices with tender beef for a flavorful and hearty treat. This recipe walks you through making a soft yeast-leavened naan dough, preparing a rich keema filling, stuffing, shaping, and baking the naan to golden perfection. Perfect as a main course or festive snack, served hot with chutneys or yogurt.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 40 minutes
• Yield: 5 servings
• Category: Bread
• Method: Baking
• Cuisine: Indian

Ingredients

Dough Ingredients

• 3 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon instant yeast
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons plain yogurt (room temperature)
• ¼ cup cooking oil
• ¼ cup whole milk (lukewarm)
• 1 egg
• Warm water (for kneading)
• ¼ cup cooking oil (for cooking)

Keema Filling Ingredients

• 1 black cardamom
• 3 whole cloves
• 1½ onions (diced)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 700 g (1.5 lbs) ground beef (veal, lamb or mutton)
• 1½ teaspoons salt
• 1 teaspoon crushed red pepper
• ½ teaspoon red chili powder
• 1½ teaspoons cumin seeds (crushed)
• 1½ teaspoons whole coriander (crushed)
• 1 teaspoon garam masala
• 1½ tablespoons lemon juice
• 2 tablespoons dried pomegranate seeds (anardana) (crushed)
• 1 teaspoon whole coriander (crushed)
• 1 teaspoon cumin seeds
• 3 green chilies (chopped)
• ¼ cup fresh cilantro (chopped)

For Finishing

• Whole milk (for brushing)
• White sesame seeds (for sprinkling)
• Unsalted butter (melted, for brushing)

Instructions

1. Make the Naan Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, baking soda, salt, sugar, plain yogurt, cooking oil, lukewarm milk, and egg. Gradually add warm water and knead by hand or with a stand mixer until the dough is soft and smooth.
2. Let the Dough Rise: Cover the dough with a damp cloth and place it in a warm spot to rise for 2 to 4 hours, or until it has doubled in size.
3. Prepare the Keema Filling: Heat cooking oil in a large pan over medium heat. Add black cardamom, cloves, and diced onions; sauté until the onions turn light golden brown. Add ginger and garlic paste and fry for 2 more minutes until the raw smell disappears.
4. Cook the Meat: Add the ground beef and ¼ cup water to the pan. Stir in salt, red chili powder, crushed red pepper, crushed cumin seeds, and crushed coriander seeds. Cover and cook for 15 to 20 minutes until the meat is cooked and the water reduces.
5. Dry the Keema: Increase the heat to medium-high and cook for a few more minutes until the mixture becomes dry. Remove from heat and stir in lemon juice and garam masala. Let the mixture cool.
6. Add Stuffing Enhancers: Once cooled, add crushed pomegranate seeds, whole cumin seeds, whole coriander seeds, chopped green chilies, and fresh cilantro to the keema. Mix well to combine.
7. Shape the Dough: Preheat your oven to 240°C (460°F). Punch down the risen dough to release air, place on a floured surface, fold once, shape into a log, and divide into 5 equal portions. Roll each portion into a ball and dust with flour.
8. Roll out Dough Circles: Using a rolling pin, roll each ball into a circle roughly the size of your palm, with a thicker center and thinner edges.
9. Stuff the Naan: Place about 100g (6-7 tablespoons) of the cooled keema filling in the center of each dough circle. Fold the edges carefully to enclose the filling, pinching and smoothing the seams.
10. Flatten and Roll: Gently flatten the stuffed balls with your fingers, then carefully roll out each into an approximately 21 cm (8.5 inches) diameter disc.
11. Prepare for Baking: Line a baking tray with parchment paper and arrange the stuffed naans spaced evenly, 2-3 per tray depending on size.
12. Apply Toppings: Brush the naans with lukewarm milk using fingers or a brush. Create deep indentations on the surface with a stick or your fingers. Sprinkle white sesame seeds over each naan.
13. Bake the Naans: Bake in the preheated oven at 240°C (460°F) for 12 to 14 minutes until golden brown and puffed. Flip once the top is golden to bake evenly, watching carefully as oven temperatures vary.
14. Finish and Serve: Immediately after baking, spray water lightly on the surface to keep the naan soft and brush with melted unsalted butter. Serve hot with green chutney or your choice of accompaniments.

Notes

• Allow sufficient time for dough rising to achieve soft, airy naan.
• Use lukewarm milk and water to activate yeast properly.
• Adjust the chili levels according to your spice tolerance.
• The black cardamom and cloves add aromatic depth to the keema filling; don’t skip them.
• Spraying water after baking helps keep the naan soft and moist.
• If not serving immediately, store naan in a sealed container to retain softness.
• Ghee can be used instead of butter for a richer flavor finish.