Balti Keema, Khatay Aloo And Rumali Roti by Chef Gulzar

Ingredients for Balti Keema:

• Beef mince 1/2 kg
• Onion (sliced) 2
• Tomatoes  2
• Cinnamon 2-3
• Cardamom  2-3
• Black peppercorn 1 tsp
• Black cumin seeds 1/2 tsp
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tbsp
• Yogurt 1 cup
• Lemon juice 2 tbsp
• Green chilies 3-4
• Oil 4-5 tbsp
• Salt to taste

Method:

1. Firstly, heat oil in one big pot and fry onion until brown
   
2. Add tomatoes and roast it nicely.
3. Now add cinnamon, cardamom, whole black pepper, black cumin, ginger garlic paste, red chili powder and salt, mix it nicely and cook it.
4. Now add mince and roast it nicely.
5. Then add yogurt, mix it, cover it and cook till it tenders.
6. Now remove its cover and roast it on high flame.
7. When qeema is tendered and gravy becomes thick, then add lemon juice and dish out it.
   
8. Garnish with green chillies and serve.
   
9. Balti Qeema is ready.

Ingredients for Khatay Aloo:

• Boiled potatoes 4-6
• Onion (chopped) 1
• Garlic paste 1 tbsp
• Nigella seeds 1/2 tsp
• Fenugreek seeds 1/2 tsp
• Fennel seeds 1/2 tsp
• Coriander seeds 1 tsp
• Mustard seeds 1/2 tsp
• Red chili paste 2 tbsp
• Dry mango powder 2 tbsp
• Tamarind paste 1/2 cup
• Oil 4 tbsp
• Salt to taste
• Green coriander to garnish
• Red chili paste 2 tbsp

Method:

1. Saute fennel seeds, coriander seeds, mustard seeds and fenugreek seeds and blend it in blender.
2. Now heat oil in pan and fry onion and garlic paste.
   
3. Now add tamarind paste, red chili paste, dry mango powder and salt and roast it.
4. Then put potatoes and cook until the masala becomes thick and it mixes in potatoes.
5. Garnish with green chillies and green coriander and serve.