DIRECTIONS

• 1. Qeema Filling:
• 2. Heat oil.
• 3. Saute onions till light golden.
• 4. Add ginger paste, garlic paste and the rest of the spices. Saute for about 45 seconds – 1 minute.
• 5. Add the mincemeat and use a wooden spoon to stir the meat breaking it up as you stir.
• 6. Let it cook for about 5-10 minutes till the color changes to white/pink. Chicken mince will be a lighter color versus beef mince.
• 7. Add the tomato puree and let it cook for 20 – 30 minutes till the meat is cooked and the water has evaporated. Beef mince will take longer to cook than chicken mince.
• 8. Italic For Aloo Kabab:Italic
• 9. Bring a pan of water to boil. Wash potatoes and then boil them until they are tender (about 45 minutes – 1 hour). Check for doneness by piercing the skin with a knife. If the knife goes through smoothly then the potatoes are done.
• 10. Drain the potatoes. Peel and mash them with a potato masher or a fork while still warm.
• 11. Once warm, add salt, black pepper, red chili pepper and coriander leaves. Taste and adjust seasonings if required.
• 12. Shape the potato mixture into small balls and make a hole in the centre for the filling. Put the filling (about a teaspoon) and close it around. Make sure that the filling is nicely enclosed and if necessary patch it up with a little bit of the potato mixture.
• 13. Flatten the potato cutlet to make it into a circular patty.
• 14. Heat oil in a frying pan for shallow frying.
• 15. Take out the flour in a shallow plate.
• 16. Shape the potato mixture into round kabab (patties). Coat them with flour on both sides making sure that the edges are also covered.
• 17. Remove the excess flour and shallow fry on a medium flame.
• 18. Cook for about 3-4 minutes on one side, and then cook the other side for the same till golden brown.
• 19. Take out the potato kabab on a paper towel.
• 20. Serve with sauce or ketchup on the side.