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Chicken korma Recipe

Chicken Korma | Korma Recipe || How to Make Chicken Korma with step-by-step photos

Chicken Korma is a gravy dish typically made with yogurt, nuts, and spices. A Mughal-era original, Chicken Korma is the perfect dinner party dish that is easy, quick, and a no-fuss recipe- one of the most popular Pakistani chicken korma dishes to create a mouthwatering dish. You can serve it with boiled/brown rice, naan, and roti.

This Pakistani chicken korma recipe does not call for many ingredients. You need to use only some common ingredients, and a delicious Pakistani food recipe will be ready.
I always prefer this delicious korma with matar pulao and flavored basmati white rice along with raita and salad. I love to have this also with sheermal and tandoori naan.

So let's begin

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Wash the chicken pieces under running water.

Cut the thin onion slices.

Make almond paste

Place a wok on the stove, add enough oil, then heat it. Now add onion slices into the hot oil. Fry on high heat until it turns translucent.

Constantly keep stirring; otherwise, the onion slices may burn dark. Now reduce the heat to low-medium, then keep stirring over medium heat until you get a nice golden brown color.

Now fry the onion, transfer it to the plate, and spread it; set aside.

Add ghee/desi ghee to the pot/pan; heat, then put green cardamom and crackle for a second. Right after, add ginger-garlic paste to the oil. Sauté it for a minute or until the aroma arises. Now put chicken pieces in the pot. Fry the chicken pieces with ginger-garlic until they change color; add spices along with a little warm water.

Stir to mix well until the oil separates from the chicken.

Now add beaten yogurt, fried crumbled onions, and almond paste; stir to combine well.

Cover with the lid for 10 minutes or until the meat is tender. Remove the lid and sprinkle 1/2 tsp mace and nutmeg powder, and kewra essence. Simmer it for 10 minutes.

Now turn off the flame.

Ready to serve with naan, rice,sheermal, tandoori roti

Cheese Omelette Recipe

Sana Rasheed Add Comment

Cheese Omelette | Cheesy Omelette | How to Make Cheesy Omelette Recipe with step-by-step photos

Cheese Omelette is the quickest and most healthy breakfast, This is a great meal to take at any time of the day, even make this breakfast in a few minutes I make omelette when I am quite in a hurry or make it often at home as a side for our dinner sometimes even for lunch, This simple cheese omelette is good to have for breakfast and can be prepared just within 5 minutes.

Eggs are a fantastic and affordable source of Protein. helping our muscles to grow and repair and helping us to feel fuller for longer. Serve your omelette with wholemeal bread and a simple tomato salad for a healthy, balanced meal.

Sometimes we also want a change in our regular breakfast. To make this recipe, I have used onion, mushroom, black olives, green chillies, mixed herbs, and green chillies with mozzarella cheese. You can use cheddar cheese as well.

It can also be served with a slice of bread or roti, or rolled up into a wrap with some fresh veggies like lettuce, cabbage, and onion

So let's begin

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Take all the ingredients and prepare them.

Take a large-sized mixing bowl and crack eggs in it, then whisk them.

Add spices and keep beating till everything is incorporated.

Place the non-stick frying pan on the stove; heat the oil/butter/ghee.

Pour the beaten egg mixture onto the pan. Roll the frying pan to spread the egg evenly. Sprinkle onions, tomatoes, mushrooms, black olives, and cheese. Cook it on low flame until the sides are firm.

Use a rubber spatula to fold over one edge to about half and press down lightly for 1 minute so that both edges are properly. Repeat with the remaining egg mixture.

fold-the-omelette-with-the-help-of-sptualla

Once the omelette turns to a nice golden brown colour, transfer it to the serving plate.

Cheese omelette is ready to serve with bread slices and paratha.

Keema Chana Dal Recipe

Sana Rasheed Add Comment

fried-keema-dal-recipe-with-step-by-step-photos

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.

transfer-the-keema-dal-to-the-serving-dish

Serve hot fried keema dal with roti or onion salad.

Chicken korma Recipe

Cheese Omelette Recipe

Keema Chana Dal Recipe

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