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Preparation

  • Fresh onion 200 g
  • Beef, minced 1 kg
  • Garlic, paste 20 g
  • Ginger, paste 20 g
  • Green cardamom 18 g
  • Chili powder 20 g
  • Turmeric Powder 15 g
  • Cumin 10 g
  • Salt 15 g
  • Fresh tomato, chopped 100 g
  • Yogurt 40 g
  • Potato, diced 200 g
  • Garam masala, powder 40 g
  • Green chili, sliced 10 g

Presentation

  • Ginger julienne 2 g
  • Fresh green chili, julienne 2 g
  • Fresh Coriander, chopped 3 g
  1. Preparation

    • Fry onions with Rafhan Corn Oil in a heavy based pan over medium heat.
    • When onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
    • Ad spices + 3 tbsp. water and stirring constantly, cook another 2 minutes.
    • Add chopped tomatoes, Knorr Tomato Puree and yogurt and cook for about 10 mins, stirring constantly.
    • Add potatoes, mix well.
    • Add 1 cup of water, cover and cook 30 mins over low heat or until potatoes are tender.
    • Add garam masala, chilies and coriander right before serving.
    • Mix well.
  2. Presentation

    • Aloo Qeema can be served in the bowl or plate.
    • Fresh ginger, green chili, corianderon the top, serve with naan or rice.
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