Ingredients:
- Chanay (gram) 1 tbs
- Khashkhash (poppy seeds) 1 tbs
- Dhania (coriander seeds) 1 tbs
- Zeera (cumin seeds) 1 tbs
- Qeema (mince) ½ kg
- Adrak lehsan paste (ginger garlic paste) 2 tsp
- Kacha papita (raw papaya paste) 2 tbs
- Pyaz (onion) fried & crushed ½ cup
- Dahi (yogurt) ½ cup
- Lal mirch kuti huee (red chili flakes) 1 tbs or to taste
- Namak (salt) to taste or 2 tsp
- Hari mirch (green chilies) crushed 2 tbs
- Jaifil javitri powder (mace & nutmeg powder) ¼ tsp
- Oil ½ cup
- Hari elaichi (green cardamom) 3-4
- Pani (water) 1 cup or as required
- Makhan (butter) 1 tbs (optional)
- Hara dhania (fresh coriander) ½ cup
- Adrak (ginger) julienne cut 1 tbs
Directions:
Chopperize Mince with ginger garlic paste and raw papaya into very fine form.
Roast Poppy Seeds, coriander seeds, cumin seeds and Grams in a pan and grind them in fine powder.
Now add ground spices, onions, yogurt, red chili flakes,salt, nutmeg mace powder in mince and mix well and leave for 1-2 hours.
Heat oil in a pan. Add Cardamom and when it splutters, add Mince in the pan. Give it a good mix.
Add water and leave on low medium flame till its smooth.
Once water is dried mix mince well until oil separates from it.
Add butter and give a coal smoke.
Garnish with Coriander, ginger and Serve with Nan or Parathas.
Ajza:
- Chanay (gram) 1 tbs
- Khashkhash (poppy seeds) 1 tbs
- Dhania (coriander seeds) 1 tbs
- Zeera (cumin seeds) 1 tbs
- Qeema (mince) ½ kg
- Adrak lehsan paste (ginger garlic paste) 2 tsp
- Kacha papita (raw papaya paste) 2 tbs
- Pyaz (onion) fried & crushed ½ cup
- Dahi (yogurt) ½ cup
- Lal mirch kuti huee (red chili flakes) 1 tbs or to taste
- Namak (salt) to taste or 2 tsp
- Hari mirch (green chilies) crushed 2 tbs
- Jaifil javitri powder (mace & nutmeg powder) ¼ tsp
- Oil ½ cup
- Hari elaichi (green cardamom) 3-4
- Pani (water) 1 cup or as required
- Makhan (butter) 1 tbs (optional)
- Hara dhania (fresh coriander) ½ cup
- Adrak (ginger) julienne cut 1 tbs
Directions:
Chanay, khashkhash, dhania aur zeera ko dry roast karke grind karlain.
Qeemay ko adrak lehsan paste, kacha papita ke sath chopper main achi tarah chop karlain.
Ek bowl main qeema, pissa hua masala, pyaz, dahi, al mirch, namak, hari mirch, jaifil javitri shamil karke achi tarah mix Karen. Ek ghanta fridge main rakhden.
Ek pan mainoil shamil garam karain aur hari elaichi shamil karlain. Ab marinate hua qeema shamil karke bhoonlain.
Adha cup pani shamil karke halki aanch par qeema pakne den, 20-25 mins yahan tak ke pani sookh jaye, oil ooper ajaye aur qeema bhi bilkul naram gal chukka ho.
Ab makhan rakh ke koile ka dum den 2-3 min.
Adrak aur dhania se garnish karke serve karain.
