Heat oil in a medium saucepan over medium flame. Once hot, add the minced meat and cook, stirring occasionally to ensure it browns evenly. The meat will release some moisture as it cooks. Continue stirring until most of the liquid has evaporated.

Stir in the salt along with the ginger and garlic paste. Cook for about 5–6 minutes until the raw aroma disappears and the mixture becomes fragrant.

Next, add your ground spices - red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for 3–5 minutes so the spices develop their full flavor.

Add finely chopped onions and saute briefly, then pour in a little water. Cover and simmer for 15–20 minutes until the meat is fully cooked.

Uncover and turn the heat up to high, cooking until all excess moisture has evaporated and the filling looks dry. Turn off the heat and fold in chopped green chilies and fresh coriander leaves. Let the mixture cool completely before using it to fill your dough.

In a small cup, combine lukewarm milk and instant yeast. Make sure that the milk is warm, not hot or cold, so the yeast activates properly.

In a large mixing bowl (or the bowl of a stand mixer), add flour, sugar, salt, eggs, and the milk-yeast mixture. If using a stand mixer, knead the dough with a dough hook on medium speed; otherwise, knead by hand until it comes together. The dough will start out sticky, but with continued kneading, it will transform into a soft, smooth ball. This should take around 15 minutes using a mixer or roughly 20 minutes if kneading manually.

Transfer the dough to a greased bowl, cover it tightly with cling film or a clean towel, and let it rise for about 1 to 1.5 hours, or until it doubles in size.

Once risen, punch down the dough to release the air. Divide it into equal portions; I usually measure them to 50 grams each for uniform rolls.

Flatten each dough ball slightly, then spoon about a tablespoon of the cooled keema filling into the center. Avoid overfilling to prevent the buns from bursting while baking. For a cheesy twist, you can also add a bit of shredded cheese to the filling.

To seal, gently pull in the sides of the dough from all directions toward the center and pinch them together firmly so there are no open gaps. Roll each one gently into a smooth ball.

Arrange the filled dough balls in a circle on a large pan lined with baking paper, leaving small gaps in between so that they can rise. Cover lightly with a towel and let them rise again for 45 minutes, until they’re puffed and touching each other.

Preheat your oven to 170°C (340°F).

Brush the tops with an egg wash, sprinkle with sesame and nigella seeds, and bake for 20–25 minutes, or until golden. Serve warm alongside chutneys or sauces of your choice.