Qeema or minced beef is so versatile when it comes to Pakistani cuisine. It is cooked in a number of different ways. And the best thing is that it can be served with roti, rice, paratha, or naan. In an attempt to venture away from our love for aaloo (potato) qeema, this Qeema Hara Masala recipe was created. Mr. Husband loved playing with spices and this recipe is his brainchild. While I tend to be rather conservative, he is bold when it comes to adding generous quantities of spices. The “harra” or green element in this dish is from fresh coriander, mint and green chillies blended in yogurt to create a Raita. Cooked over a high flame, this dish is packed with great Pakistani flavors.
As this is a qeem dish, you can serve it with some fresh parathas for breakfast, or with rice and roti for lunch/dinner.
- Fresh coriander – 1 bunch
- Fresh mint – 1 bunch
- Green chillies – 1-2
- Yogurt – 1/2 cup
- Oil – 1/4 cup
- Qeema (beef mince) – 250g
- Ginger-garlic paste – 1 tsp
- Salt to taste
- Red chilli powder – 1/2 tsp
- Haldi (turmeric powder) – a pinch or 1/4 tsp
- Zeera powder (cumin powder) – 1 tsp
- Dhaniya powder (coriander powder) – 1 tsp
- Garam masala powder – 1 tsp
- Chaat masala powder – 1/2 tsp
- Tomato (pureed) – 1 medium
- Begin by making the raita (yogurt mix) first. For this, blend together fresh coriander, mint and green chillies with yogurt until smooth. Side aside.
- In a wok over high flame, heat oil.
- Add ginger-garlic paste (be careful for it will begin to pop). Cook for 1-2 minutes.
- Add qeema and cook until it begins to change color.
- Now add all the spices. Mix well and cook for 2-3 minutes.
- Add tomato puree and mix well. Cook for 4-5 minutes.
- Now add the raita and cook until all the liquid has evaporated and you can see oil separate from the mince. This may take some time.
- Garnish with fresh chopped coriander and ginger julienne. Serve hot.