Keema Stuffed Onions
Whole onions are carefully hollowed out to create tender vessels for a savory, spiced minced meat filling in this traditional Parsi delicacy. The stuffed onions are slow-cooked until meltingly soft and caramelized, absorbing the rich flavors of the meat and aromatic spices. Served with a luscious gravy made from the reserved onion hearts, this dish offers a perfect balance of sweet onion and savory meat flavors.
Ingredients
- 2 pounds Large round onions (Originally '2 seer'. Choose onions of uniform size.)
- 1/2 pound Cooked minced meat (dry curry) (Originally 'adho ratal'. Use cooked dry mutton or chicken keema.)
- 1 tablespoon Worcestershire sauce (Originally 'velati ses'. Quantity estimated to taste.)
- 1 tablespoon Lemon juice (Quantity estimated to taste.)
- 1 teaspoon Sugar (Optional, for sweetness.)
- 4 tablespoons Ghee (Divided use for greasing, basting, and gravy.)
- 1 teaspoon Ginger-garlic paste (For the gravy.)
- 1/2 teaspoon Garam masala (Quantity estimated for seasoning the gravy.)
- 1/2 cup Mutton stock or gravy (Originally 'adho pasher'. Used for the sauce.)
More recipes using Onions
Stuffed Onions (Four portions)
These stuffed onions offer a comforting and satisfying meal with a touch of classic elegance. The onions are gently cooked and filled with a savory mixture of breadcrumbs, tomato, and herbs, creating a rich and flavorful experience. This dish is perfect for a cozy dinner or a special occasion, offering a delightful combination of textures and tastes.
Savory Onion Gravy
This rich and tangy Parsi-style gravy features a savory base of caramelized onions and ghee, thickened with rice flour for a velvety texture. Infused with fresh ginger, garlic, green chilies, and a balanced blend of vinegar and sugar, it creates a versatile sauce with a delightful sweet-and-sour profile. Ideally served over fried cutlets or with rice, this dish transforms simple pantry staples into an elegant and comforting accompaniment.
Fried Onions (Kandano Vaghar)
Master the essential art of frying onions, or 'Vaghar', a cornerstone technique in Parsi and Indian cuisine used to build deep, savory flavor bases. This traditional method specifies using red onions fried in ghee to achieve precise levels of caramelization, from a light golden 'badami' for mild curries to a deep, dark brown for rich pilaus. The recipe provides expert tips on slicing and temperature control to ensure evenly fried, crispy onions without the bitterness of burning.
Onions "alia Parmigiana"
Stuffed onions baked with Parmesan cheese and butter. A simple yet flavorful dish.
Instructions
- 1Peel the onions. Slice off the root end slightly, then cut off the top stem end. Carefully scoop out the inner layers of the onion, leaving only the outer 2 to 3 layers to form a sturdy cup or shell (kedia). Reserve the scooped-out onion centers for the gravy.
- 2Take the cooked dry minced meat. Season it with Worcestershire sauce and lemon juice to taste. If you prefer a sweet and savory profile, mix in the sugar. Ensure the mixture is flavorful.
- 3Place a small piece of onion layer at the bottom of each hollowed onion shell to seal any hole made during scooping. Fill each onion tightly with the seasoned minced meat mixture up to the brim. Grease a heavy-bottomed flat pan or Dutch oven with some ghee. Arrange the stuffed onions upright, close to each other in the pan.
- 4Cover the pan with a tight lid. Cook over low heat. If possible, use an oven preheated to 350°F (175°C) to simulate the original 'dum' method (coals on top and bottom), or cook on the stovetop on low. Occasionally uncover and baste the onions with a little ghee to prevent burning and keep them moist. Cook until the onions are tender.
- 5Finely chop about 2 tablespoons (approx 2 tolas) of the reserved onion centers. In a separate small pan, heat 2 tablespoons of ghee and fry the chopped onion until golden. Add the ginger-garlic paste and garam masala, sautéing briefly. Stir in the mutton stock or gravy.
- 6Pour the prepared gravy over the stuffed onions in the main pan. Cover again and continue to cook on low heat (or in the oven) until the gravy thickens, the oil separates (comes to the surface), and the onions are fully cooked and soft. Serve hot.
You Might Also Like
Stuffed Bitter Gourd with Minced Meat (Keema Karela)
This sophisticated Parsi-Gujarati dish features tender bitter gourds stuffed with a savory spiced minced meat filling, creating a complex interplay of textures and flavors. The natural bitterness of the vegetable is expertly balanced by a rich, sweet, and tangy gravy made from jaggery and tamarind, while roasted poppy seeds and coconut add depth to the masala. Braised until the ghee separates, this hearty main course offers a perfect harmony of sweet, sour, spicy, and savory notes.
Keema Stuffed Potatoes
A sophisticated Parsi-Gujarati dish featuring tender, hollowed-out potatoes stuffed with a savory, tangy minced meat filling. The stuffed potatoes are fried to a golden crisp before being simmered in a rich, aromatic onion and herb gravy. Finished with a touch of Worcestershire sauce and garnished with boiled eggs, this recipe transforms humble ingredients into an elegant centerpiece.
Keema Stuffed Tomatoes
Juicy, ripe tomatoes are hollowed out and filled with a savory, spiced minced meat mixture in this traditional Parsi dish. The stuffed tomatoes are slowly cooked in ghee until tender, allowing the flavors of the meat and tomato juices to meld into a rich, internal gravy. This elegant main course offers a delightful contrast between the firm tomato shell and the succulent, aromatic filling inside.
Keema Stuffed Eggplants
Whole eggplants are hollowed out and stuffed with a luxurious mixture of spiced minced meat, crispy potato straws, and a whole hard-boiled egg hidden inside. This elaborate Parsi-style dish is then slow-cooked in a savory onion gravy until the vegetable is tender and the flavors have melded into a rich, cohesive main course. The combination of soft eggplant, hearty meat filling, and the surprise of a boiled egg creates a unique and satisfying texture profile.