Karhai Qeema

This time around sehri is receiving the foodie-attention it deserves.

So I decided to add to the yumminess that is the early morn, sleep-eyed meal.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

 

Everyone can attest to the fact that it is very hard to eat anything at 3 am (esp if you have to be woken by a dozen alarms and missed bells like me). But sehri is an essential part of Ramadan and we all must do our part on the dining table.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

Here I am sharing one of my favorite things to eat at sehri… Qeema with hot, flaky parathas!

 

 

I know how much you guys love the Chicken Karhai recipe I posted a while ago, and so now I present to you, a spin-off on the traditional version!

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

 

This version is spicy, smoky, and very very yummy. The ground beef can be subbed with minced chicken too, if big animals eek you out.

You can make it before bed and then enjoy it in sehri the next morning.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

No paratha recipe though, I’m sorry. They are courtesy of my mom. (I’m hopeless when it comes to rotis or parathas.) You’ll have to rely on your respective mothers and cooks for those too.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

Hey hey. While you’re at it, make some mint chutney too.

Qeema Karhai + Parathas + Mint Chutney = Heavenlyyyy!

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Do something different for sehri this Ramzan. Try this Karhai.

Karhai Qeema

Prep Time: 10 minutes                                                                                   Serves 6-8
Cook Time: 45 minutes
Ingredients:
¼ cup cooking oil
2 medium sized onions, sliced
1 Tablespoon ginger garlic paste, heaped
4 medium size fresh tomatoes, sliced thinly
½ kilo ground beef
2 teaspoon red chili powder, leveled
1 ½ teaspoon salt, leveled
2 teaspoon ground cumin (Zeera powder), leveled
2 teaspoon ground coriander seeds (Dhunia powder), leveled
4-6 green chilies, sliced
Water
Fresh coriander leaves
Ginger, julienned
Directions:
In a pan heat the oil. Fry the onions till golden brown.
Add the ginger-garlic paste and the sliced tomatoes. Mix well.
When the oil appears on the surface, add the ground beef. Cook on high heat, mixing continuously till the beef changes color. Add a little water along with the salt, red chilli powder, ground cumin and coriander powder. Mix well. Add 1 cup water and cover the pan with a lid. Leave to cook on low heat till beef is fully cooked, around 45 minutes. If there is still a lot of water, crank up the heat, and cook uncovered till water dries.
Then add the green chilies, and mix.
Garnish with fresh coriander leaves and julienned ginger.
Serve hot with parathas.
Notes:
·         Giving this Qeema a smoke of coals in the end will take this Karhai to a whole new level.
·         For all those who don’t know, Qeema = Ground Beef

 

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

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