My Spicy Style Buds: Gobhi Qeema


Warmth the oil/ghee in a pan), add onions fry until
mild brown, add cumin seeds and ginger & garlic paste, stir for two minutes
then add tomatoes, salt, crimson chili powder, black pepper corn, black cardamom , cloves and fry
it effectively till the tomatoes are virtually dissolved (sprinkle some water in case you
have to in between). Add within the qeema/minced meat, fry it for additional 5-8 minutes,
then 1 cup of water and simmer over medium-low warmth till qeema is finished (takes
about quarter-hour), as soon as the qeema is finished add within the cauliflower items and fry
for five minutes, add 2 inexperienced chilies, cowl and prepare dinner on medium-low warmth for 10-15
minutes or till the cauliflower is finished (needless to say we don’t need the
cauliflower to get too gentle). Earlier than turning of the flame sprinkle garam masala
powder, coriander powder and recent coriander leaves give it a fast stir with a
mild hand, cowl and let it prepare dinner for five  extra minutes, that’s it, gobhi qeema is finished.
Serve it scorching with rotis/chapatis 🙂

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