Cooking Instructions
- 1
Sauté onion in oil then add qeema, salt, red pepper, garlic ginger paste, and water. Cover it and let it cook. (Galana)
- 2
After the qeema is cooked, dry that water and add tomatoes, onion and spices and cook.
(Bhoonna) - 3
Clean out capsicum and fry capsicum to soften it then add the qeema stuffing to it.
(Filling) - 4
Layer the leftover qeema, add green chilli to it, place filled capsicum on it, and hot coal inside aluminum foil in between, add oil to it and cover.
(Coiley ka dum) - 5
Layer qeema in dish and place Shimla mirch on it, add lemon and garam masala and serve
(Dish out)
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