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aloo qeema
servings 6
core ingredients
- 1 lb Chicken Qeema
- 1 Onion, thinly sliced
- 0.5 cup Oil
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 2 tsp Cumin Seeds
- 2 tsp Ground Coriander
- 2 tsp Salt
- 1 tsp Coriander Seeds, crushed using mortar and pestle (optional)
- 1.5 tsp Cayenne Red Chili Powder
- 0.5 tsp Turmeric
- 4 Medium Tomatoes, chopped
- 1 Large Potato, diced into 1-inch cubes
extra ingredients
- 1 tsp Garam Masala
- 0.25 cup Green onions, finely chopped
- 2 Serrano chilies, thinly sliced
- 0.25 cup Cilantro, chopped
instructions
- In a Dutch oven, fry the onion in oil over medium heat until golden brown, about 8 to 10 minutes
- 1 Onion, thinly sliced
- 0.5 cup Oil
- 0.25 cup Green onions, finely chopped
- Add the ginger and garlic. Stir-fry for a minute.
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- Add the cumin seeds, coriander, salt, crushed coriander seeds, cayenne and turmeric, and fry for 1 to 2 minutes.
- 2 tsp Cumin Seeds
- 2 tsp Ground Coriander
- 2 tsp Salt
- 1 tsp Coriander Seeds, crushed using mortar and pestle (optional)
- 1.5 tsp Cayenne Red Chili Powder
- 0.5 tsp Turmeric
- Add the tomatoes and cook for 3 to 5 minutes, stirring frequently
- 4 Medium Tomatoes, chopped
- Add in the ground beef or chicken and cook on medium low until the juice from the tomatoes is mostly absorbed.
- 1 lb Chicken Qeema
- 4 Medium Tomatoes, chopped
- Add in the potato, green onions, and 1/2 cup water, and cook on low-medium heat, stirring occasionally, for 8 to 12 minutes or until the oil separates (bhunna). The potatoes should be fork tender, the water should be dried up, and the oil should be seen shimmering on top.
- 1 Onion, thinly sliced
- 0.5 cup Oil
- 1 Large Potato, diced into 1-inch cubes
- 0.25 cup Green onions, finely chopped
- Sprinkle in the garam masala and fenugreek leaves. Cover and simmer for 5 minutes. Garnish with the chilies and cilantro.
- 1.5 tsp Cayenne Red Chili Powder
- 1 tsp Garam Masala
- 2 Serrano chilies, thinly sliced
- 0.25 cup Cilantro, chopped
notes
The receipe calls for 1/2 cup of oil for the onions. I think this is wayyyy too much. I only use a few tablespoons (enough to coat the bottom of the pan) and that way the qeema turns out way less oily overall after bhunna.
Recipe from Zareen's cookbook.
{
"title": "aloo qeema",
"cuisine": "SOUTH_ASIAN",
"effort": "MEDIUM",
"course": "LUNCH_OR_DINNER",
"servings": 6,
"core_ingredients": [
{
"quantity": 1,
"unit": "LB",
"name": "Chicken Qeema"
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{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "Onion, thinly sliced"
},
{
"quantity": 0.5,
"unit": "CUP",
"name": "Oil"
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{
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"unit": "TSP",
"name": "Ginger Paste"
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{
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"name": "Garlic Paste"
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{
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"name": "Cumin Seeds"
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{
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{
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"name": "Salt"
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{
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},
{
"quantity": 1.5,
"unit": "TSP",
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},
{
"quantity": 0.5,
"unit": "TSP",
"name": "Turmeric"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "Medium Tomatoes, chopped"
},
{
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}
],
"additional_ingredients": [
{
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{
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{
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},
{
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}
],
"notes": "The receipe calls for 1/2 cup of oil for the onions. I think this is wayyyy too much. I only use a few tablespoons (enough to coat the bottom of the pan) and that way the qeema turns out way less oily overall after bhunna. \r\n\r\nRecipe from Zareen's cookbook. ",
"reference_url": "",
"photo_url": "https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQLMvqB_toT9AWlu2P-42qhmb4vf-p97xxTPE9WoFAHKBi_alniTxOOF-U&s=10",
"total_time_minutes": 60,
"date_created": "2026-03-30T02:35:31.903807761Z",
"variant_label": "",
"variants": [],
"steps": [
{
"text": "In a Dutch oven, fry the onion in oil over medium heat until golden brown, about 8 to 10 minutes",
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},
{
"text": "Add the ginger and garlic. Stir-fry for a minute.",
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},
{
"text": "Add the cumin seeds, coriander, salt, crushed coriander seeds, cayenne and turmeric, and fry for 1 to 2 minutes.",
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9,
10
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},
{
"text": "Add the tomatoes and cook for 3 to 5 minutes, stirring frequently",
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},
{
"text": "Add in the ground beef or chicken and cook on medium low until the juice from the tomatoes is mostly absorbed.",
"ingredients": [
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]
},
{
"text": "Add in the potato, green onions, and 1/2 cup water, and cook on low-medium heat, stirring occasionally, for 8 to 12 minutes or until the oil separates (bhunna). The potatoes should be fork tender, the water should be dried up, and the oil should be seen shimmering on top.",
"ingredients": [
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},
{
"text": "Sprinkle in the garam masala and fenugreek leaves. Cover and simmer for 5 minutes. Garnish with the chilies and cilantro.",
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}