BABARI QEEMA
Mince and peas curry cooked with rich flavours
Equipment
- Knife
- Chopping board
- Pot with a lid
- mixing bowls
Ingredients
Protein
- 500 g mince (chicken or mutton)Use soya mince for vegetarian option
Veggies
- 150 g green peas Can use cooked frozen peas or fresh. Follow steps accordingly
- 50 g ginger
- 50 g garlic
- 75 g onion
- 75 g tomatoes
- 3-4 green chillies (optional)
Spices
- 2 tsp salt (adjust according to taste)
- 2 tsp chilli powder
- 2 tsp coriander powder
- 2 tsp cumin seeds powder
- ½ tsp turmeric powder
- 2 tsp kasuri methi (dry fenugreek leaves)
Oils
- 6 tbsp cooking oil
Instructions
Pre-prep
- Chop roughly and grind together onion, tomatoes, ginger and peeled garlic cloves. Add water to make a paste as much you need to run the grinder. Avoid adding too much water as it will make the cooking process unnecessary longer.
- Finely chop green chillies (if using)
Main cooking
- In a pot, heat oil and fry the grind paste until oil separates and the water dries
- Add mince (whichever you are using) and cook for few minutes. I am using chicken mince here in the recipe.
- Now add all the spices and cook on medium high heat for about 5 minutes . Keep stirring.
- If using fresh green peas, add them now. If using frozen cooked peas add them later in the process.
- Cook with the peas for few minutes. Add approximately 1 ½ cup water, cover the pot with a lid and simmer cook on medium low heat with steam for about 20 mins.
- Cooking time at this stage will depend upon the type of mince you are using.
- For chicken mince – 25 mins approximatelyFor mutton – 40 mins approximatelyFor soya mince – soak in water for half an hour and then cook for about 25 mins.
- If you are adding frozen cooked peas add them just 10 mins before, towards the end of the cooking time.
- When the mince is cooked, adjust the consistency of the final dish. It should not be dry or too runny. Finish off with a silky-smooth semi dry consistency.
Notes
- serve with roti, naan or parathas – choice of your flat bread.