Qeema Karhi


Recipe Ingredients

Beef mince                                 ½ kg

Gram flour                                 250 gm

Yogurt                                         250 gm

Onion                                          2

Curry leaves                               2

Green chilies                              3 – 4

Button red chilies                     5 – 6

Water                                          2 glass

Coriander leaves                      ¼ bunch

Mint leaves                                ¼ bunch

Oil                                                 ¼ cup

Crushed red pepper                1 tsp

Cumin seeds                              1 tsp

Crushed coriander                   1 tsp

Whole Cumin seeds                 1 tbsp

Turmeric                                     ½ tbsp

Chili powder                              ½ tbsp

Oil                                                 for fry

Salt     to taste


Recipe Method

In a pan put together 250 gm yogurt, 2 glass of water, 125 gm gram flour, 1 chopped onion, ½ tbsp turmeric, ½ tbsp chili powder and salt to taste.

Mix well and cook on low flame for 25 – 30 minutes.

In another pan fry ½ kg mince with a little oil and salt to taste.

In a bowl mix togtehr 125 gm gram flour, salt to taste, 3 – 4 chopped green chilies, ¼ bunch of coriander leaves, ¼ bunch of mint leaves, 1 chopped onion, 1 tsp crushed red pepper, 1 tsp crushed coriander, 1 tsp cumin seeds and a little water.

Make into batter of pouring consistency.

Now add half of the cooked mince, mix well. Make pakora’s with this batter and keep aside.

When the Karhi is thickened add remaining mince and mix well.

Add in prepared pakora’s.

Heat ¼ cup oil in another pan, add 5 – 6 button red chilies, 1 tbsp cumin seeds and a few curry leaves. Pour mixture on top of karhi mixture.

Cover the pan, simmer on low flame for 10 – 15 minutes. Dish it out and serve hot.

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