KEEMA 101

Lifestyle Parenting, Household Affairs and Cuisine corner
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This sounds shameful but my keema does not taste or look anything like my mother’s or that of many other good cooks. I have tried making it many times with potato and other vegies (peas, beans) but its not as grainy and soft as that of other people who cook it. It doesn’t smell the same or look the same as the keema of most good cooks. I crush it, I use normal pots, I have used pressure cooker. I have tried it all !!

What am I doing wrong ?

Last time I cooked it, my mother tasted it and said it seems like you don’t “bhunofy” it long enough. Personally, I think I do it well but obviously its not the same as others.

Is there any basic keema recipe that I can follow for 1lb keema ?? PLS HELP !!!

NEED TO PERFECT MY KEEMA MAKING SKILLS !!!

IT HIGH TIME I GOT IT RIGHT !

Maybe someone can be generous and take photos and show us all step by step instructions of how to make perfect keema. I would be so grateful to them. :slight_smile:

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Re: KEEMA 101

hmmm...
I thought whichever way you cook keema it always turns out good.

Yeah the trick is to bhoonafy it well. And after bhooning it dont add water.

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Re: KEEMA 101

check this thread:
http://www.paklinks.com/gs/showthread.php?t=217715

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Re: KEEMA 101

There are 2 ways I make it. I'm sure you make it the same way, but the key is to bhoonify A LOT. You'll know it's done when the oil begins to separate, and you can smell the aroma.

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Fry chopped onions in oil until they caramelize. Add spices, ginger/garlic, tomatoes, and fry some more. Add keema and bhoon until the oil begins to separate. Add potatoes and fry some more. Add water, reduce heat and cook until potatoes are tender. Garnish with corriander.

OR

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Add a cup of water to keema, chopped onion, and some salt. Let it boil until the water evaporates. Add oil, and fry a little. Add salt and spices, and fry some more. Add tomatoes, crushed ginger/garlic, and bhoon until the oil begins to separate. Add potatoes and fry some more. Add water, reduce heat, and let the cook until potatoes are tender. Garnish with corriander.

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Re: KEEMA 101

My qeema never ever turns out good either. :(

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Re: KEEMA 101

Mine turns out wicked, but i tend to love my own cooking and about the only other person who eats it save hubby

:blush:

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Re: KEEMA 101

The one thing that is peculiar to queema is that the quantity of the vegetables/daals that you add to it should always be 25-30% of the queema quantity itself. That it because aloo, chanay, peas etc are quite starchy and so they can overpower the queema itself quite easily giving it a chapp-chappy (sticky) look and a bland taste...so keep the ratio 75% queema 25%veggies....ooh also dont add too much onion either..that makes it gooey too..

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Re: KEEMA 101

i just hate keema,,gobbbi,,,,karalaaaa,kalajee..bagaan.

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Re: KEEMA 101

Its Qeema, not Keema. Phuleeeeez!

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Re: KEEMA 101

heheh agree with Qaaaf
not kaaf

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Re: KEEMA 101

Ok this might be an extremely wierd way to make keema, but my mum has been making it this way for years and it tastes so awesome and authentic and plus it's easier than normal.

(no heat is needed yet)

Drizzle some olive oil in a cold saucepan or pot

Empty the raw keema into the saucepan/pot that you are going to cook it in.

Finely chop 2 large onions and add to the saucepan

add about 5/6 fresh tomatoes to the raw onions and meat,

grind 5 cloves of garlic and small piece of ginger and 3/4 green chillies and add it to the pot

Add salt, red chilli pepper,haldi, curry powder pinch of garam masala and some ground coriander

add a splash of water /quarter glass of water

NOW MIX THE RAW MIXTURE SO EVERYTHING IS EASY TO MOVE AROUND

Turn heat on, leave for about 45 mins/ hr untill everything is soft and cooked

when the keema goes red-brown turn the heat up and start 'BHOONING' for about 15 mins to dry off the water and allow the oil to come to the surface.

At this point add potatoes, peas and veggies or any additional ingredients

Now add a glass of water and leave the keema on a low heat to allow the potatoes and veggies to cook

after 20 mins, voila!

Garnish with fresh coriander, green methi and any herbs you want

serve with pita, fajitas, roti, or rice :)

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Re: KEEMA 101

i cook the same way as my mum