26/05/2026
Keema porota Recipe for this Qurbani eid!
Ingredients for keema-
- 300 grams beef keema(80% lean, 20% fat)
- Mustard oil
- Sliced onion 150-200 grams
- Ginger Garlic paste 4 tbsp
- Garam masala 1tbsp(cardamom,Cinnamon, clove,black pepper,cumin,bay leaves grounded into a powder)
- Turmeric powder
-Red chilli powder
- Roasted cumin powder
- coriander powder
-green chilli
-salt
-black pepper powder
-mint leaves
-coriander leaves
-3 medium boiled potato
Process -
1. Heat oil into a pan. Add the keema and cook until the keema dries up. Add onion, ginger garlic paste. Cook it untill the rawness of GG paste goes away.
2. Add all the dry spices and cook for 5 minutes. Add warm water if necessary.
3. Keep adding warm water untill the keema cooks. Add boiled potato while there is still some water left to dry out. Finish with green chillis, coriander and mint leaves.
Ingredients for the Porota-
- Atta(you can use AP flour)
- salt
-Sugar
-Warm water
Process-
Add salt to the flour and add a little ghee. Mix the ghee into the flour untill you get a flaky consistency. Add a little sugar and add warm water. Kneed the dough until its soft. Rest it for 10 minutes.
Rest of the process is shown into the vdo!
Also, the recipe to the chutney!
-Hung curd
-Mint leaves
-Coriander leaves
-green chillis
-lemon zest
-salt
-sugar
-ginger
-garlic
-Green olive pulp(Jolpai)[you can use any sour fruit. Tamarind makes a great fit too!]
-cumin powder
Just blend it all together. Taste for sugar and salt as you go.
