Prewash qeema thoroughly. If you freeze it, take it out before use and thaw it.
Saute onions until slightly golden. Not too golden or the taste will be bitter
Add garlic paste to the pan. Add 4 tbsp water so as to not burn the paste.
Add masala and qeema together.
Add 2 ghont water/ 4 tbsp water to the qeema so as to not burn the spices.
Do bhunai
After bhunai is done, add more water. Cook until oil separates.
Add more water and cook again, until oil separates.
Stir the qeema and make sure it doesn't stick to the pan.
Add 1 glass water until qeema is completely cooked. Lid close. Medium flame
If in the beginning the qeema is hard and not soft, then skip above steps of adding water. Just add 1 glass and leave to cook until oil separates.
If after that qeema is still not cooked, add more water.
Once all bhunai is done, add aloo (square cut).
Cook until you can run a knife through it. But still a little hard.
Add tomatoes, ginger, hari mirch together.
Cook 5 mins
Make sure aloo isn't cooked to the point of resembling oatmeal
Now add whisked yogurt.
Cook until oil separates, stirring occasionally
Don't close lid at this point. You can close lid at all other points or leave a slight opening for steam to ecape
Once oil is separated, you can switch off the flame and serve.
A little water should remain in the end.
If you want to add palak, you can add it before you add the aloos and cook 5 mins to soften
