It tastes just like the name suggests. Qeemay ki chutney a wonderful recipe hitting new notes on your taste buds. #happycookingtoyou #foodfusion #cooking #digitalammi #qeema
Ingredients:
-Khashkhash (Poppy seeds) 1 & ½ tbs
-Khopra (Desiccated coconut) 2 tbs
-Safed til (Sesame seeds) 1 tbs
-Cooking oil ¼ Cup
-Zeera (Cumin seeds) ½ tbs
-Sabut lal mirch (Button red chillies) 10-11
-Beef qeema (Mince) lean 500g
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Namak (Salt) 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Water ¼ Cup or as required
-Imli pulp (Tamarind pulp) 1 Cup
-Hari mirch (Green chillies) sliced 4-5
-Hara dhania (Fresh coriander) chopped 1 bunch
-Podina (Mint leaves) 1 bunch
-Water ¼ Cup or as required
-Cooking oil 3-4 tbs
Directions:
-In a frying pan,add poppy seeds,desiccated coconut,sesame seeds & dry roast on low flame until fragrant (2-3 minutes).
-Let it cool.
-In a spice mixer,add roasted mixture,grind well & set aside.
-In a frying pan,add cooking oil & heat it.
-Add cumin seeds,button red chillies & mix well.
-Add beef mince & mix well until it changes color.
-Add ginger garlic paste,mix well & cook for 2-3 minutes.
-Add salt,turmeric powder & mix well.
-Add ground mixture & mix well.
-Add water & mix well,cover & cook on low flame for 8-10 minutes.
-Add tamarind pulp,green chillies,fresh coriander,mint leaves & mix well for a minute.
-Turn off the flame & blend well with the help of hand blender.
-Turn on the flame,add water & mix well.
-Add cooking oil,mix well & cook on low flame for 1-2 minutes.
-Garnish with red chilli,mint leaves & serve with paratha!
-Can be stored for up to 1 week in refrigerator.
