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TAWA QEEMA

A Mughlai dish prepared with mince in a flat, round , disc shaped pan in a very simple and quick manner  with basic spices
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Servings 6 peoples

Ingredients
  

  • 1 kg chicken mince (you can also use mutton or beef mince)
  • 5 tbsp oil
  • 1 cup onions (sliced)
  • 1 cup tomatoes (chopped)
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • ¼ cup green coriander leaves
  • 3-4 green chillies (chopped)
  • 1 tsp kasuri methi (dry fenugreek leaves)

Dry spices-

  • 1 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • ½ tsp black peppercorns
  • Roast and dry grind the above three spices together into a coarse powder.
  • ½ tsp turmeric powder
  • 2 tbsp crushed red chilli flakes (adjust according to your preference)
  • Salt to taste

Instructions
 

  • Specifically, a flat pan (tawa), which is like a disc is used because the cooking process and the texture of the finished dish makes this preparation different from other mince recipes. You will also notice the complete cooking is done mostly with the water released by the vegetables added. It’s done on medium high flame and not covered at any point until finish. I am using a big flat pan because I didn't have a big tawa.
    To begin, heat oil in the tawa and add the mince with ginger garlic paste. Fry on high flame until the water released dries. Add onions, continue frying on medium flame for couple of minutes until the onions soften and release water. Now add the tomatoes and carry on cooking the same way. Some water released from the tomatoes will keep the mince moist and continue to cook. After 4-5 minutes add the ground powder and other dry spices. If at any point, you feel it’s getting dry and needs moisture, add 2-3 tbsp of water to carry on cooking. 
    The mince should have been cooked by now. If using mutton, might take little longer. In this case, just add some water and continue cooking. Keep stirring occasionally. Check seasonings and adjust. Now add green chillies and coriander leaves. Mix in, sprinkle kasuri methi, switch off the flame and cover with the lid. Let it stand covered for at least 10 minutes before serving. The reason to add kasuri methi in the end is, we don’t want an overpowering flavour of kasuri methi. This will give a nice hint of this aromatic spice. But if you prefer a stronger flavour, you can add with the rest of the dry spices whilst cooking. 
  • Serve with parathas ( unleavened, shallow fried bread made with wheat flour) or any Indian bread of your choice!