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Aloo Qeema:

  • Fresh onion 200.0 g
  • Beef, minced 1.0 kg
  • Garlic, paste 20.0 g
  • Ginger, paste 20.0 g
  • Green cardamom 18.0 g
  • Chilli powder 20.0 g
  • Turmeric powder 15.0 g
  • Cumin 10.0 g
  • Salt 15.0 g
  • Fresh tomato, chopped 100.0 g
  • Tomato puree 100.0 g
  • Yogurt 40.0 g
  • Potato, diced 200.0 g
  • Water 1.0 cup
  • Garam masala, powder 40.0 g
  • Green chilli, sliced 10.0 g

Presentation:

  • Ginger julienne 2.0 g
  • Fresh green chilli, julienne 2.0 g
  • Fresh coriander, chopped 3.0 g
  1. Aloo Qeema:

    • Fry onions in 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.
    • Add 3 tbsp spices, water and stir constantly, cook for another 2 minutes.
    • Add chopped tomatoes, 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, chillies and coriander right before serving.
    • Mix well.
  2. Presentation:

    • Aloo Qeema can be served in a bowl or plate.
    • Fresh ginger, green chilli, coriander on the top, serve with naan or rice.