Qeema ki Chutney

It tastes just like the name suggests. Qeemay ki chutney a wonderful recipe hitting new notes on your taste buds. #happycookingtoyou #foodfusion #cooking #digitalammi #qeema

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-Khashkhash (Poppy seeds) 1 & ½ tbs

-Khopra (Desiccated coconut) 2 tbs

-Safed til (Sesame seeds) 1 tbs

-Cooking oil ¼ Cup

-Zeera (Cumin seeds) ½ tbs

-Sabut lal mirch (Button red chillies) 10-11

-Beef qeema (Mince) lean 500g

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Namak (Salt) 1 tsp or to taste

-Haldi powder (Turmeric powder) ½ tsp

-Water ¼ Cup or as required

-Imli pulp (Tamarind pulp) 1 Cup

-Hari mirch (Green chillies) sliced 4-5

-Hara dhania (Fresh coriander) chopped 1 bunch

-Podina (Mint leaves) 1 bunch

-Water ¼ Cup or as required

-Cooking oil 3-4 tbs



-In a frying pan,add poppy seeds,desiccated coconut,sesame seeds & dry roast on low flame until fragrant (2-3 minutes).

-Let it cool.

-In a spice mixer,add roasted mixture,grind well & set aside.

-In a frying pan,add cooking oil & heat it.

-Add cumin seeds,button red chillies & mix well.

-Add beef mince & mix well until it changes color.

-Add ginger garlic paste,mix well & cook for 2-3 minutes.

-Add salt,turmeric powder & mix well.

-Add ground mixture & mix well.

-Add water & mix well,cover & cook on low flame for 8-10 minutes.

-Add tamarind pulp,green chillies,fresh coriander,mint leaves & mix well for a minute.

-Turn off the flame & blend well with the help of hand blender.

-Turn on the flame,add water & mix well.

-Add cooking oil,mix well & cook on low flame for 1-2 minutes.

-Garnish with red chilli,mint leaves & serve with paratha!

-Can be stored for up to 1 week in refrigerator.


Recipe By: Kanwal Mohsin

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