Yummy Traditional : Non Veg

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Keema Chana Dal Recipe

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Keema Chana Dal | Fry Keema || How to make Keema Chana Dal with step-by-step photos

Fried Dal Keema is a yummy, flavored, aromatic, and spicy dish. Keema or minced meat cooked with channa dal in an amazing spicy masala gravy. This delicious recipe is made by adapting to the restaurant style.

Though this recipe contains high-calorie meals, as I have been telling you all, traditional meals become so delicious if you make them with ghee. If you have health issues, then you must skip using ghee in traditional dishes. You can use healthy, low-calorie oil.

You can make this fried keema dal with lamb, chicken, or mutton. I used beef mince. Additionally, you can also skip chana dal from this recipe, and it can be served only with fried keema or added beans or green peas of your choice.e

WHAT IS KEEMA?

Keema literally means to mince anything. In broader terms, keema means Indian Pakistani curried minced meat. The usual ingredients are ground meat of lamb, mutton, or beef, fried onions, tomatoes, ginger, garlic, and Indian spices like cumin, turmeric, chilies, cinnamon, cardamom, clove, and pepper. Cilantro is almost always used to garnish.

What else can I add to Keema?

If you love a combo of veggies, add green peas to make keema Matar curry or add potato to make Aloo keema curry.

Another trick is to fry the mince until you see a golden brown ting in qeema (browning) and the oil separates profusely. This is like searing and is called bhuna ( bhun-na) in Urdu. Serve it with nan, chapati or roti, raita, and some fresh cucumber salad.

For the best result, follow my detailed step-by-step photo instructions and tips.

Recipe notes:

Mincemeat: Best-tasting fried keema is made with beef mince that has 20% fat. However, for healthy options, you may take low-fat lamb leg mince.
Ghee: In this recipe, ghee is the key to enhancing the taste buds since in all traditional foods can’t be compromised with, but as I have mentioned above, you can use oil, I recommend olive oil or corn oil
Ginger garlic: Chopped ginger garlic will be used in this recipe, as fresh chopped ginger garlic produces an earthy taste in the meal
Bengal gram: lentil quantity 4th part of the mincemeat, most important, don’t overcook chana dal in this. We require 90% cooked chana dal, and the rest of 10% will be cooked with mincemeat
Roasting keema: Making a delicious recipe depends on roasting keema with spices and ghee. The more you roast keema, the taste will enhance
If you want the best-tasting keema bursting with traditionally Pakistani restaurant flavors, use fresh spices. This means using freshly minced ginger, garlic, and chilies. The fresher the better

For more Similar recipes:

Kache keema kabab

Mince samosa

Keema naan

Keema bhara karela
Stuffed mince chilies

If you have tried this Keema Chana Dal recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To begin this recipe, first soak chana dal in warm water for an hour.

Take all the veggies and prepare them.

Rinse the mincemeat so that all blood can be removed.

Boil the gram lentil in 1 ½ glasses of water till 90%

Put all the whole spices in the pan.

Dry roast them together for a few seconds until it is fragrant

Grind them to a fine powder in the mortar or grinder jar.

Combine the mincemeat, onion slices, chopped tomatoes, and chopped ginger-garlic in the pot. Stir to mix them together until everything is incorporated.

Next, add powder spices such as red chili powder, red chili flakes, turmeric powder, and salt.

Further, mix it up very well, pour 1 ½ cups of water, and then bring it to a boil. Put the lid on. Allow cooking for 10-15 minutes on a medium flame.

Remove the lid, and you will see the water is getting almost dry. At this stage, add Kashmiri red chili powder, then mix well.

Keep mixing until the water dries out. Next, add roasted ground spices to the minced mixture. Combine well together

Now add ghee and yogurt to the mince. The quantity of ghee in this recipe is kept higher.

Keep frying keema for 10 minutes on medium flame. Reduce the flame to low, and add boiled chana dal to the mince.

Stir to mix them together for 5 minutes on a low-medium flame

At this point, adjust the spices, ghee, and salt. Pour 1 cup more water into the mince.

When you see the keema dal has reached the boiling point, then put the fried brown onion and garam masala.

At the end of the recipe, add some green chilies.

Stir to mix well. Simmer the fried keema dal for 5 minutes on a very low flame.

Fried keema dal is done.

Transfer the fried keema dal to the serving dish and garnish with coriander and green chilies.

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Serve hot fried keema dal with roti or onion salad.

Maghaz Masala Recipe ( Behja Fry)

Sana Rasheed Add Comment

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Maghaz Masala Fry || Brain Masala || How to make a Bheja Fry with step-by-step photos and video...

Maghaz Masala of the mutton brain, curry is the perfect, flavoured, and delicious dish to prepare and relish during the rainy season, paired with naan or chapati.

Brain Masala is a Pakistani dish made from the fried brain of a goat with spicy Masala to give it a perfect traditional taste. Brain Masala is also known as “Maghaz Masala” or “Bheja Fry” in Urdu.

This recipe can be made with beef or lamb’s brain, following the same recipe. Ingredients used to make Brain Masala: onion (brown and paste), ginger/ garlic paste, tomato, red chilli powder, turmeric powder, salt, coriander, and oil.

My Latest Video Maghaz Masala Recipe:

This amazing Magaz Masala recipe is an excellent and healthy dish, as well as a popular dish that actually uses the brain of goat, lamb, or cow. Another well-known name, Bheja Fry, which is quite common in Pakistani hotels, restaurants, and roadside dhabas, is a Masala recipe that can be served with Roti or Chapatti.

This delightful Brain Masala recipe can be ready in minutes and is good to serve your family or guests.

This is an easy and simple recipe with the most fabulous taste you have ever tried to make at home,e from my recipe, so let's begin.

If you have tried this Maghaz Mas, don’t forget to rate the recipe. You can also follow me on social media.

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To prepare maghaz masala, first, we will boil the maghaz in turmeric water.

Take a medium pot,t pour water with turmeric powder, bring it to a boil, then put the brains in the water, boil it on high flame for around 5 minutes, drain them out in the colander, and remove the veins instantly. Coarsely cut the brain, keep aside.

Take all the ingredients and prepare them.

Heat the oil and saute the onion for 5 minutes. Add cumin seeds and mix them well.

Now add ginger garlic paste and fry it with onion for a minute, then add chopped tomatoes, and cook the tomatoes with onion on medium flame until turns soft.

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Add all dry powder spices.

Keep mixing by adding salt to the masala.

Now add grated ginger and chopped green chillies to the masala, stir to mix well, and splash some water to prevent the masala from sticking to the base.

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Cook the masala until the oil comes to the top.

Add chopped maghaz to the cooked masala, stir to mix well maghaz with masala, then add garam masala.

Now add green chillies and coriander leaves along with lemon juice, then mix well with a light hand. Simmer the maghaz masala for 2 minutes on a very low flame.

Transfer to the serving dish/plate and serve hot with chapati, roti, and naan...

Degi Aloo Gosht Recipe

Sana Rasheed Add Comment

Degi Aloo Gosht | Gosht Aloo || How to make Degi Aloo Gosht with step-by-step photos

Degi aloo gosht is a tasty, aromatic gravy-based curry which is made up of beef, potatoes, and some other basic ingredients and spices. It is very simple and easy to cook.

Aloo gosht is a traditional and popular non-veg curry in Pakistan. It is a staple stew in every home, and every home has a different version.

The ingredients are more or less the same; the real difference is in the cooking style, timings, and temperature. What’s more interesting is that no one has an accurate recipe, and everyone cooks through “andaza”, which is a visual estimation. So when I cook aloo gosht, it tastes different from my mother's version, and that’s lovely,y having a different taste every time.

It is a favourite and common dish in Pakistan and is commonly consumed as comfort food in the subcontinent

I cooked this curry in a clay pot, as cooking in a clay pot brings the aromatic flavour to the curry. I also used ghee to make this because ghee is considered the key to all traditional-type recipes.

I used beef in this recipe, but it can also be mutton, lamb, or chicken. Additionally, if you don’t have a clay pot, so simple to cook it in any pot. The gosht can be served and eaten with bagara rice,zeera rice, zeera raita, chapatis, paratha, and naan.

Recipe tips:

Meat: If you are cooking aloo gosht in beef, then you must choose calf meat, which is more tender and juicy than beef
Potato: nowadays running summer days in Pakistan and most countries in the world,d so choose potatoes to be very careful, as the potato taste becomes worse during hot weather, while the best potato type is red, which is easily available from vegetable vendors and grocery supermarts
Clay pot: I prefer to make degi aloo gosht in the clay pot because this is ideal for bringing the degi taste and flavour to the curry
Ghee: As I have mentioned above, all traditional recipes cook well with ghee,e so choose ghee if there isn’t any health issue you have
Ginger garlic: beef, lamb, or mutton is the meat which takes more time to be tender than chicken or fish, so add fresh chopped ginger garlic instead of paste as it makes the curry taste better
Spices: as far as possible, especially in this degi aloo gosht, use homemade ground spices such as degi lal mirch or Kashmiri red chilli, coriander powder, turmeric powder,zeera powder, and garam masala. If possible, to secure your health from harmful chemicals which are added to masala powder to preserve it for a long time.
Yoghurt: try to level best prepare yoghurt at home as it is a lower price than at the market second thing is that the taste is also good of homemade yogurt
One thing that is more important to keep in mind is that you don’t overcook the meat, asthe meat is cooked again with veggies.

So let’s begin with step-by-step photos:

For more similar recipes:

Tinday gosht

Moong dal gosht

Basic meat curry

Lauki aloo gosht

If you have tried this Degi Aloo Gosht Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest recipe video updates.

To prepare this recipe, first rinse the meat thoroughly under running water and set it aside.e

Peel and chop the onion, ginge,r and garlic.

Peel and cut the potatoes into cubesrinsese them, and sprinkle some pinches of food colouring.

Chop coriander and green chillies.

Take yoghurt into a medium-sized bowl and then combine red chilli powder, Kashmiri red chilli powder, crushed red chilli powder, turmeric powder, crushed coriander powder, salt, and cumin powder.

Mix all powdered spices with yoghurt until everything is incorporated.

Spiced yoghurt is ready. Keep it aside.

Heat the ghee in the clay pot. Fry the onion slices with papaya and ginger-garlic on medium flame until they turn translucent. Put the washed meat into the onion and fry them together till the meat changes colour.