Aloo Qeema (My Mil's Way)

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Aloo Qeema (My Mil's Way)


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 20 Min


Serves : 4
  • Mince meat 500g

  • Garlic paste 2 tbsp

  • Salt 1 tbsp

  • Lal mirch powder 1 tbsp

  • Dhania powder 1.5 tbsp

  • Haldi powder 1/2 tsp or 1

  • Sabut garam masala (bari elaichi 1, long 2, kali mirch 5)

  • Water 1 or 2 cups

  • Aloo, 4 large

  • Tomato, 1 diced

  • Hari mirch, 3, cut square

  • Adrak, 1 inch, julienne cut

  • Yogurt, 2 tbsp, whisked


  • 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