Frying keema
Ingredients:
keema a pow
Ginger a tablespoon
A tablespoon of garlic paste
Onion double digits (finely chopped)
Tomatoes four digits (finely chopped)
Green pepper is four to five numbers
A little bit green
Tablespoon of red pepper powder
Coriander powder a teaspoon of food
White undercover powder a tablespoon
Butcher fenugreek a tablespoon
Salt custom taste
One cup of oil
Method
Heat the oil first, then add the onion in the oil and fry it. Then add the keema, ginger, garlic and salt and fry for another three minutes. Fry the keema then add tomatoes, cayenne pepper, coriander white basil, hot spices and fry them all. After roasting the spices, add half a cup of water to it and put the keema to swirl. When the keema is melted and some water is left, put the miso fenugreek in it and let it thaw for five minutes. Garnish with green coriander and green chilli and serve it with gravy.
Ingredients:
keema a pow
Ginger a tablespoon
A tablespoon of garlic paste
Onion double digits (finely chopped)
Tomatoes four digits (finely chopped)
Green pepper is four to five numbers
A little bit green
Tablespoon of red pepper powder
Coriander powder a teaspoon of food
White undercover powder a tablespoon
Butcher fenugreek a tablespoon
Salt custom taste
One cup of oil
Method
Heat the oil first, then add the onion in the oil and fry it. Then add the keema, ginger, garlic and salt and fry for another three minutes. Fry the keema then add tomatoes, cayenne pepper, coriander white basil, hot spices and fry them all. After roasting the spices, add half a cup of water to it and put the keema to swirl. When the keema is melted and some water is left, put the miso fenugreek in it and let it thaw for five minutes. Garnish with green coriander and green chilli and serve it with gravy.
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