Ingredients:
- Tamatar (Tomatoes) 3 medium
- Oil 3-4 tbs
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 4-5
- Darchini (Cinnamon stick) 1
- Zeera (Cumin seeds) ¼ tsp
- Pyaz (Onion) sliced 2 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Zeera powder (Cumin powder) ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Dahi (Yogurt) whisked ½ Cup
- Beef qeema (Beef mince) ½ kg
- Hari mirch (Green chilies) 4-5
- Bund gobhi (Cabbage) shredded 250 gms
- Kasuri meethi (Dried fenugreek leaves) 1 tbs
- Hara dhania (Fresh coriander) chopped handful
Directions:
In grinded,add tomatoes,grind well & set aside.
In pot,add oil,green cardamom,black cardamom,cloves,cinnamon stick and cumin seeds,mix well.
Add onion and fry until golden brown.
Add pureed tomatoes and mix well.
Add ginger garlic paste,turmeric powder,coriander powder,red chili powder,salt,cumin powder,black pepper powder and mix well.
Cover and cook on low flame for 3 minutes.
Add yogurt and mix well.
Add beef mince and mix well until changes color.
Add green chilies and mix well,cover and cook for 3-4 minutes.
Add cabbage and mix well,cover and cook on low flame for 15-20 minutes then cook on high flame until oil separates.
Add dried fenugreek leaves and mix well.
Add fresh coriander,cover and let it simmer for 2 minutes.
Garnish with green chilies,fresh coriander & serve.
Ajza:
- Tamatar (Tomatoes) 3 medium
- Oil 3-4 tbs
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 4-5
- Darchini (Cinnamon stick) 1
- Zeera (Cumin seeds) ¼ tsp
- Pyaz (Onion) sliced 2 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Zeera powder (Cumin powder) ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Dahi (Yogurt) whisked ½ Cup
- Beef qeema (Beef mince) ½ kg
- Hari mirch (Green chilies) 4-5
- Bund gobhi (Cabbage) shredded 250 gms
- Kasuri meethi (Dried fenugreek leaves) 1 tbs
- Hara dhania (Fresh coriander) chopped handful
Directions:
Grinder mein tamatar dal ker ache tarhan grind ker lein & side per rakh dein.
Pot mein oil,hari elaichi,badi elaichi,laung,darchini aur zeera dal ker ache tarhan mix ker lein.
Pyaz dal dein aur golden brown hunay tak fry ker lein.
Pureed tamatar dal ker ache tarhan mix karein.
Adrak lehsan paste,haldee powder,dhania powder,lal mirch powder,namak,zeera powder aur kali mirch powder dal ker ache tarhan mix ker lein.
Dhak dein aur halki ancch per 3 minutes kliya paka lein.
Dahi shamil karein aur ache tarhan mix ker lein.
Beef qeema dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Hari mirch dal ker mix karein aur dhak ker 3-4 minutes kliya paka lein.
Bund gobhi dal ker ache tarhan mix karein aur dhak ker halki ancch per 15-20 minutes kliya paka lein phir tez ancch per oil alag hunay tak paka lein.
Kasuri meethi dal ker ache tarhan mix karein.
Hara dhania dal ker dhak dein aur 2 minutes kliya dum per rakh dein.
Hari mirch aur hara dhania dal ker serve karein.
