Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, qeema mater aloo with chapati. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Qeema mater aloo with chapati is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Qeema mater aloo with chapati is something that I have loved my whole life. They’re nice and they look fantastic.
Aloo matar and keema too, all these ingredients make a very special dish which is known as aloo keema matar recipe. I often cook it for my husband to pack in lunch with him. He orders sometimes white naan or a chapati to have it with.
To begin with this recipe, we must first prepare a few components. You can cook qeema mater aloo with chapati using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Qeema mater aloo with chapati:
- Prepare 500 gram qeema
- Make ready 250 gram aloo
- Take 250 gram mater
- Get 2 tomato chuped
- Make ready 4 hari mir g
- Take Adrk barek cuti hui lacha
- Take 1/5 cup oil
- Get 1 onine large
- Prepare 3 tbs lehsan adrk paste
- Make ready 2 tbs dhniya powder
- Take 1 tbs lal mirch powder
- Make ready Half tbs haldi powder
- Take Salt to taste
- Take Garnishing hara dhiya
This delicious dish is very easy to prepare. The minced mutton cooked with peas and spices gives a nice aromatic and wonderful taste. History of East African and Kenyan Chapati. Chapati, for a dish that was imported from India has gained quite the staple status in Kenyan and East African cuisine joining the ranks of Pilau and ugali as one of the national dishes of Kenya and other East African countries.
Steps to make Qeema mater aloo with chapati:
- Sab spices ko ek jga nikal lein qeema wash krlen mater cheel lein sat aloo bhi
- Oil grm kar ke pyaz ko golden karein qeema dalen or bhun lein sat masala bhi add krden dhniya mirch haldi salt lehsan adrk paste
- Achy se bhun jye to ek glass pani dal kar galny dein 10 minuts cover krden
- Qeema gal jae to aloo mater dalen sat chupped tomatos bhi add kar dein or 2 se 3 minut bhun lein
- Mix karein or galne ke liye low flame per rakh cook hone dein
- Gal jay to flame off krden
- Dish out karein or hara dhniye se garnish karein
- Mazedar sa qeema mater aloo tayr hy chapti ke sat serve karein
While the introduction of pilau to Kenya and East Africa has been attributed to the Influence of Asian traders as a result. Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes. We are the UK's number one food brand.
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