Keema — 785 kcal, and where they actually are

The verdict

Mince brings its own fat, and then the recipe adds more on top.

Component by component

Per 1 katori keema + 2 roti. Estimates, not yet verified against IFCT 2017.

Mince

~150 g · ~150 g

300

Carbs0 g

Protein30 g

Fat20 g

Fibre0 g

Thirty grams of protein, but standard mince is around 20% fat before anything is added.

Worth eating

Oil

~1.5 tbsp · ~20 g

175

Carbs0 g

Protein0 g

Fat20 g

Fibre0 g

Largely unnecessary. Mince releases enough of its own fat to cook in.

Where the damage is

Peas, onion, tomato

— · ~100 g

Carbs11 g

Protein3 g

Fat1 g

Fibre4 g

Peas add protein and fibre. Worth doubling.

Worth eating

Roti

2 pieces · ~80 g

240

Carbs46 g

Protein8 g

Fat2 g

Fibre6 g

Standard.

Three ways to fix it

Ordered by what you give up.

Option 1 · Cook it in its own fat−175

Brown the mince first with no oil at all, then build the masala in the rendered fat.

The single largest saving available in this dish, and it improves the texture. Most cooks add oil out of habit.

Taste cost: None

Option 2 · Lean mince, more peas−90

Lean chicken or mutton mince, and double the peas.

Keeps the protein, drops the fat, adds fibre.

Taste cost: Low

Option 3 · Keema with salad, not roti−240

A large portion of keema with onion and cucumber salad.

Low-carb compatible, and keema is rich enough to carry a meal without bread.

Taste cost: Moderate

← All thirty dishes