Ingredients:
- Cooking oil ½ Cup
- Hari elaichi (Green cardamom) 2
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black peppercorns) 2-3
- Pyaz (Onion) sliced 2 large
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Tamatar (Tomatoes) grinded 3 medium
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Garam masala powder ½ tsp
- Haldee powder (Turmeric powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chili) powder ½ tsp
- Chicken stock cube 1 (optional)
- Dahi (Yogurt) whisked 1/4 Cup
- Beef qeema (Mince) ½ kg (with 20% fat)
- Kasuri meethi (Dried fenugreek leaves) ½ tbs
- Aloo (Potatoes) cubes 4 medium
- Pani (Water) 2 Cups or as required
- Hari mirch (Green chillies) 2-3
- Adrak (Ginger) julienne 1 inch piece
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
Directions:
In wok,add cooking oil,green cardamom,cinnamon stick,black peppercorns and mix.
Add onion and fry until golden brown.
Add ginger garlic paste and mix well.
Add grinded tomatoes,mix well and cook for 4-5 minutes.
Add red chili powder,garam masala powder,turmeric powder,salt,coriander powder,Kashmiri red chili powder,chicken stock cube and mix well for 2 minutes.
Add yogurt,mix well and cook for 4-5 minutes.
Add beef mince and mix well until changes color.
Add dried fenugreek leaves and mix well.
Add potatoes and mix well.
Add water,mix well and bring it to boil,cover and cook on low flame for 20-25 minutes.
Add green chilies,ginger,fresh coriander and mix well,cover and cook on low flame for 8-10 minutes.
Garnish with fresh coriander,ginger & serve!
Ajza:
- Cooking oil ½ Cup
- Hari elaichi (Green cardamom) 2
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black peppercorns) 2-3
- Pyaz (Onion) sliced 2 large
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Tamatar (Tomatoes) grinded 3 medium
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Garam masala powder ½ tsp
- Haldee powder (Turmeric powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chili) powder ½ tsp
- Chicken stock cube 1 (optional)
- Dahi (Yogurt) whisked 1/4 Cup
- Beef qeema (Mince) ½ kg (with 20% fat)
- Kasuri meethi (Dried fenugreek leaves) ½ tbs
- Aloo (Potatoes) cubes 4 medium
- Pani (Water) 2 Cups or as required
- Hari mirch (Green chillies) 2-3
- Adrak (Ginger) julienne 1 inch piece
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
Directions:
Karhai mein cooking oil,hari elaichi,darchini aur sabut kali mirch dal ker mix karein.
Pyaz dal dein aur golden brown hunay tak fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix ker lein.
Grinded tamatar dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Lal mirch powder,garam masala powder,haldee powder,namak,dhania powder,Kashmiri lal mirch powder aur chicken stock cube dal ker 2 minutes kliya ache tarhan mix ker lein.
Dahi dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Beef qeema dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Kasuri meethi dal ker ache tarhan mix ker lein.
Aloo dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 20-25 minutes kliya paka lein.
Hari mirch,adrak aur hara dhania dal ker ache tarhan mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein.
Hara dhania aur adrak dal ker serve karein.
