Best Keema Recipe Pakistani

Easy Pakistani Keema Recipe I Knead to Eat

WEBJul 26, 2021 · Add the crushed tomatoes, stir and cook for 1-2 minutes. Lower the flame to medium low, cover the pot with a lid, and cook for 15 …

Rating: 5/5(13)
1. First thinly slice the two onions. Heat oil in a wok or large pot, and fry the onions (the 2 onions, we will use the other half onion later in the recipe) in oil until golden brown. Remove from the wok, and place on plate. Set aside. We will use these fried onions later in the recipe.
2. Now in the same wok, add the whole spices and cook for a few seconds. Then add the keema and cook on medium high flame until the water evaporates.
3. Now add the tomatoes, 1/2 thinly sliced raw onion (the one we set aside), spices and yogurt. Add water and cook for 5 to 10 mins on medium low flame until the oil separates.
4. Remove the lid, add the fried onions (which we fried in the first step), the green chillies, ginger and mix thoroughly. Cook on high flame for another 2 to 3 minutes while stirring, until the oil separates. Garnish with chopped coriander and serve.

Preview

See Also:

Show details

Pakistani Keema (Bhuna) Recipe52.com

WEBSep 12, 2020 · Let some of the water evaporate. Keep stirring at regular intervals. Add yogurt and lemon, butter, and fry (bhun-na) qeema on a …

1. In a wok or large pan fry the onions in hot oil for 10 minutes on medium heat until light golden. Stir occasionally in the beginning for even cooking then more frequently as onion slices start to separate as threads.
2. Reduce heat and add whole and ground spices first, give it a stir then add ginger paste, green chili paste and garlic paste. Fry for few seconds.
3. Then add chopped or pureed tomatoes and salt, mix well, and cover. Cook for 3-5 minutes until tomatoes are soft.
4. Next, add mince meat, mix well and cover again. Cook for 12 minutes on medium heat.

Preview

See Also:

Show details