Quick keema Recipe by Food Fusion (Ramzan Special)
A quick and easy qeema recipe for you today. #HappyCookingToYou #FoodFusion
Written Recipe:
Quick Qeema
Serves 5-6
Recipe in English:
Ingredients:
-Cooking oil 3-4 tbs
-Badi elaichi (Black cardamom) 2
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 2-3
-Pyaz (Onion) sliced 3-4 medium
-Tamatar (Tomatoes) sliced 4 medium
-Beef qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Namak (Salt) 1 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked ½ Cup
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Hari mirch (Green chillies) slit 3
-Hara dhania (Fresh coriander) chopped
Directions:
-In a pot,add cooking oil,back cardamom,cinnamon sticks,cloves & mix well.
-Add onion,mix well & fry until golden brown.
-Add tomatoes,mix well & cook until tomatoes are soft.
-Add beef mince & mix well for 2-3 minutes.
-Add ginger garlic paste,salt,turmeric powder,red chilli powder,garam masala powder,mix well & cook for 2 minutes.
-Add yogurt and mix well,cover & cook on low flame 12-15 minutes then mix well and cook on high flame until oil separates (2-3 minutes).
-Add fresh coriander & green chillies,cover & simmer on low flame for 2 minutes.
-Garnish with fresh coriander & serve with paratha.
Recipe in Urdu:
Ajza:
-Cooking oil 3-4 tbs
-Badi elaichi (Black cardamom) 2
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 2-3
-Pyaz (Onion) sliced 3-4 medium
-Tamatar (Tomatoes) sliced 4 medium
-Beef qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Namak (Salt) 1 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked ½ Cup
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Hari mirch (Green chillies) slit 3
-Hara dhania (Fresh coriander) chopped
Directions:
-Pot mein cooking oil,badi elaichi,darchini aur laung dal ker ache tarhan mix karein.
-Pyaz dal dein aur golden brown hunay tak fry ker lein.
-Tamatar dal ker ache tarhan mix karein aur naram ho janay tak paka lein.
-Beef qeema dal ker 2-3 minutes kliya ache tarhan mix ker lein.
-Adrak lehsan paste,haldi powder,lal mirch powder aur garam masala powder dal ker ache tarhan mix karein aur 2 minute kliya paka lein.
-Dahi dal ker ache tarhan mix karein aur dhak ker halki ancch per 12-15 minutes kliya paka lein phir ache tarhan mix karein aur tez ancch per oil alag ho janay tak paka lein (2-3 minutes).
-Hara dhania aur hari mirchein dal dein aur dhak ker halki ancch per 2 minute kliya dum per rakh dein.
-Hara dhania sa garnish karein aur paratha ka saath serve karein.
Mutton Keema ASMR Cooking #shorts #youtubeshorts #viral #food #cooking #mutton #nonveg #asmr #recipe
Mutton Keema ASMR Cooking | #shorts #youtubeshorts #viral #food #cooking #mutton #nonveg #recipes #indianasmrworld #asmr
Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry
Keema matar (English: pea and minced meat),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic 'قیمه' (minced meat).
Keema, is a staple curry in many Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes.
I hope you enjoy my Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry. For those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
See how I make my Classic Keema/Qeema Matar Curry
Ingredients:
500g lamb mince
150g frozen peas
1 medium onion finely diced
2 medium tomatoes finely diced
1/3 cup of oil
1 teaspoon of:
salt
coriander powder, garam masala and kashmeri chilli powder
1/2 teaspoon of:
regular chilli powder and turmeric powder
3 bay leaves and 2 black cardamom pods
1 frozen peice each of ginger and garlic cubes
1/2 tablespoon of dried fenugreek leaves (kasoori methi)
3 green chillies sliced lengthways (optional)
fresh coriander to garnish
water in a jug
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Tala Hua Keema | Hyderabadi Talawa Kheema | Keema Fry Very Easy & Quick Recipe
Ingredients:
250gms Minced Mutton
Red Chilli 1 tablespoon
Salt ½tspn
Ginger Garlic Paste 1tablespoon
Turmeric Powder ½tspn
Coriander Leaves
Green Chillies 3
#BreakfastRecipe
DHABA STYLE ALOO KEEMA | ALOO KEEMA MASALA | KEEMA RECIPE | MINCED MEAT RECIPE
Aloo Keema Masala | Dhaba Style Aloo Keema | Keema Recipe | Mutton Keema Masala | Mutton Keema Curry | Minced Meat Recipe | Minced Meat Curry | Keema Masala | Aloo Keema
Ingredients for Aloo Keema Masala:
Keema (Goat Mince)- 500 gms.
Potatoes, cubed- 2 medium (200 gms.)
Whole Spices:
- Green Cardamom- 4
- Cinnamon- 3
- Cloves- 5
- Dried Red Chillies- 3 (halved)
- Whole Black Peppercorns- 10
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Kashmiri Chilli Powder- 1 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom Powder- 1/2 tsp
Other Ingredients:
- Onions, chopped- 4 small (200 gms)
- Ginger Garlic paste- 2.5 tsp
- Curd/Plain Yogurt, whisked- 3 tbsp
- Tomato Sauce - 2 tbsp
- Refined Oil- 4 tbsp
- Coriander Leaves, chopped- 2 tbsp
- Salt - 1 tsp or to taste
Preparation:
Wash & keep the minced meat to drain in a colander.
Chop the onions and the coriander leaves. Peel and cube the potatoes, keep it in a bowl of water to prevent it from darkening.
Whisk the curd/yogurt, set aside.
Process:
Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.
Add the washed and drained keema (minced meat) and fry on high heat for 3-4 mins till colour changes.
Add the turmeric, red chilli, coriander and cumin powders & salt, give a mix. Fry/bhunno on medium heat for around 7-8 mins till the keema is browned and oil separates.
Add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and whisked curd/yogurt, give a mix on low heat and fry on low heat for 2 mins till the curd is cooked. Continue to fry on medium heat for another 2 mins.
Now add the cubed potatoes, add a pinch of salt, mix and fry for 2 mins.
Add 200 ml water, mix and cover & cook on low heat for 20 mins till the keema & potatoes are tender.
Add the tomato sauce, mix and simmer for 2 mins.
Garnish with chopped coriander leaves, give a mix and simmer for a minute.
Serve with naan, roti or rice.
#alookeemamasala #keemarecipe #dhabastylekeema #mincedmeatrecipe #keemacurry #keemamasala #spiceeats #spiceeatsrecipes #spiceeatsmuttoncurry
RESTAURANT STYLE MUTTON KEEMA RECIPE | KEEMA FRY RESTAURANT STYLE
Restaurant Style Mutton Keema Recipe | Keema Fry Restaurant Style | Dhaba Style Mutton Keema | Mutton Keema Recipe | Mutton Keema Fry | Keema Recipe | Dhabewala Kheema Recipe | Mutton Keema Curry
Ingredients for Restaurant Style Mutton Keema:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Minced Meat (Keema)- 500 gms (Goat or Lamb)
Crushed Whole Spices (Garam Masala):
- Green Cardamoms- 4
- Cloves-3
- Cinnamon-2 small
- Black Cardamom-1
- Black Peppercorns- 8
Whole Spices:
- Mace-1
- Bay Leaf(cut)- 1
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 3 tsp
- Coriander Powder- 3 tsp
- Crushed Pepper- 1 tsp
- Garam Masala Powder- 1 tsp
- Kasuri Methi (Fenugreek Leaves), dry roasted and crushed- 2 tsp
Other Ingredients:
- Onion, chopped- 2 large (around 180 gms)
- Ginger, chopped- 4 tsp
- Garlic, chopped- 4 tsp (8 cloves)
- Green Chillies, chopped- 4-5 (4 tsp)
- Lemon Juice- 2 tsp
- Salt-2 tsp
- Refined Oil- 3 tbsp
- Butter- 1 tbsp
- Ginger, julienned- 2 tbsp
- Coriander Leaves, chopped- 3-4 tbsp
Preparation:
- Crush the whole spices mentioned above lightly in a mortar & pestle.
- Chop the onions & green chillies and peel and chop the ginger & garlic.
- Chop the coriander leaves for use later as garnish.
- Also julienne an inch of ginger and set it aside.
Process:
- Heat oil in a flat pan & add the crushed whole spices. Give a stir and then add the mace and bay leaf.
- Now add the chopped onions and fry on medium heat for 5 mins till the color changes.
- Add the chopped ginger, garlic and green chillies. Give a mix and then fry on medium heat for 2 mins.
- Add the minced meat (keema), Turmeric, Red Chilli and Coriander Powder & salt, mix and fry on high heat for 5-7 mins till browned and most of the water has dried up.
- Now add the crushed pepper, Garam masala powder and crushed Kasuri Methi (Fenugreek Leaves), give a mix and continue to fry on medium heat for 5-7 mins till oil separates.
- Now add 150 ml water, give a mix and cover and cook on low heat for around 15 mins till meat is tender. Remove lid and if not tender you can add more water and cover and cook for another 5-10 mins till tender.
- Add 1 tbsp butter and fry on medium heat for 2 mins.
- Now add lemon juice and garnish with julienned ginger and chopped coriander leaves. Mix and serve hot.
#restaurantstylekeema #keemarecipe #muttonkeemafry #mincedmeatrecipe #keemacurry #keemamasala #spiceeats #spiceeatsrecipes #spiceeatsmuttoncurry