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