Mince in Potato;Traditional Aalo Qeema

One aspect of food that keeps its eaters drooling over is the energy concealed inside the dish, it creates the chemistry between the taste sensors and the ingredients added to the dish, this particular phenomenon changes the process of eating to a unique settlement.

Pakistani food has evolved remarkably over the time like everything else has changed so does the culinary art has come too far in experimenting and creating something extraordinary by matching the totally different ingredients, the results consequently motivate the chef to recreate again.To me, Its never about the ingredients, but the power of taste coming from the food and keeps the people driven.


Since, the mediocre always have kept the space for the desi taste despite the huge movement, even in five stars their first priority is to look what is listed in desi cuisine. Its the same response of energy that pulls its admirers back again and again.

Pakistanis are meat lovers, we can eat chicken seven days a week, jumped over the BBQ parties on the shortest notices, Nihari, Qorma and paaye, we never let the offer turn down.
Aaolo Qeema is highly praised in our cuisine, so close to our hearts, its easy peasy and we all are crazy about its taste.

Ingredients:
for serving two people.
Beef Mince 1 medium bowl
Potatoes 3 cut in thick slices
Onion 1 sliced
Tomato 1
Green chillies 2 chopped
Salt 1 and 1/2 teaspoon
Red pepper 1 and 1/2 teaspoon
Turmeric 1 teaspoonful
whole spice powder 1 teaspoonful (garam masala)
Cilantro 6 stems with leaves(pluck the leaves and discard the stems)
Oil 1/4 cup (add more if it needs)
Ginger garlic paste 1 tablespoonful

Procedure:
Take a cooking pot, turn the flame on and place the pot over it, add sliced onions, defrosted mince(I took beef), add chopped tomato, salt, red pepper, turmeric and ginger garlic paste, add water, the mince should be dipped enough into. Cover with the lid, leave it for an hour on medium heat.
 Check if the meat is tendered after an hour, add oil and stir, turn the flame high, now add potatoes, and green chillies, cover and leave on medium heat for ten minutes, let the potatoes get soften, after 10 minutes check if the oil is sizzling on surface, check for the spices, add if something tastes undone, throw the cilantro and plate it off.
Eat with chapatti(tortilla) and raita.

JzkA