Tuesday, 23 October 2012

Alu Qeema

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Alu Qeema is my all time favorite dish, the first time I fell in love with alu qeema was during our visit to Kharian Cantt along with our dad, where we got the chance to have a VIP lunch at Officers Mess. I was a very young girl at that time (around 8 or 9) but I still cherish those memories. So here is how I make it...

Alu Qeema


250 g mince meat (you can use lamb or beef)
2 medium onions thinly sliced
1 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
½ tsp garam masala
1/2 tsp turmeric powder
salt to taste
¼ cup oil/ghee
3 medium tomatoes finely chopped
2-3 green chilies Chopped (or you can use them whole)
2 medium potatoes, peeled and cubed
4-5 black peppercorn
 2 cloves
1 tsp fenugreek leaves (dry)
1 tbsp ginger garlic paste
2-3 tbsp chopped coriander


Heat the oil/ghee in a pan (I used ghee, I love the taste of alu qeema made in desi ghee), add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn , cloves and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between) .Add qeema, fry it for further 5-8 mins, then add ,potatoes and 1 cup of water and simmer over medium-low heat until the potatoes and qeema are cooked and the oil begins to separate from the sides (takes about 15 mins).sprinkle garam masala, coriander powder,  chopped fresh coriander, green chilies, cover the pan and put it on dum (on low flame) for 5 minutes, serve with rice, naan, paratha or roti  and Salad

Note: If you like alu qeema on the dry side, then do not add any extra water, other wise you can add 1 and ½ cups of water and then let it dry up to your liking. If you want to give an extra kick of chili then add the green chilies while you will leave alu and qeema to simmer, and if you are using whole green chili add them the same time (while its simmiring) whole green chile will just give its own aroma to the dish and wont add extra heat to the dish. 

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