Qeema Aaloo

Name: Qeema Aaloo
Total time: 3000 s
Yield: 2 servings
Cuisine: Pakistani
Ingredients: 4 tablespoons oil; 2 medium onions finely chopped; 1 tbsp Sabit garam masala,Whole Spices 3 cloves, 1 inch cinnam; 1/2 kg mincemeat / keema can be chicken or beef; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 2 teaspoon coriander powder (dhaniya); 1/4 teaspoon turmeric powder (haldi); 1 teaspoon salt; 1/2 teaspoon red chili powder; 2 medium tomatoes chopped; 2-4 medium potatoes halved or quartered; 1/2 cup water; 2-3 green chilies for garnish; 1/2 cup coriander leaves for garnish

Mrs.Imran Malik @IM786

#referafriendmuskaankashif.

Mrs.Imran Malik @IM786

#referafriendmuskaankashif.

Saved

Ingredients

50minutes

2 servings

4 tablespoonsoil
2medium onions finely chopped
1 tbspSabit garam masala,Whole Spices 3 cloves, 1 inch cinnam
1/2 kgmincemeat / keema can be chicken or beef
1 teaspoonginger paste
1 teaspoongarlic paste
2 teaspooncoriander powder (dhaniya)
1/4 teaspoonturmeric powder (haldi)
1 teaspoonsalt
1/2 teaspoonred chili powder
2medium tomatoes chopped
2-4medium potatoes halved or quartered
1/2 cupwater
2-3green chilies for garnish
1/2 cupcoriander leaves for garnish

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Steps

50minutes

1

Heat oil in a pan. Add chopped onions and fry till light golden.
Add sabit garam masala (whole spices) and fry for a minute till they splutter.
Add the mincemeat (chicken or beef) along with ginger & garlic paste. Cook on medium – high heat for a few minutes till color changes.
2

Add the dry spices (coriander powder, salt, turmeric & red chili powder). Keep stirring for 2-3 minutes to let the spices cook.
Turn heat to low – medium and add tomatoes. Let them cook for 10 – 15 minutes till soft and water dries.
Add the potatoes with ½ cup water. Let cook till potatoes are tender.
3

Take off heat. Garnish with green chilies and fresh coriander leaves and serve hot with roti and an onions & mint pickled salad.