Imli Qeema Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
Heat oil and fry onion, ginger and garlic. Now in a separate pan add whole red chili in 2 cups of water and cook for 15mins and they are soft add them in a blender with crushed onions. Now add chicken mince and fry for 15mins. Then add tomatoes, 3cups of water and salt and when it boils cook it o medium flame for 20mins. Now in it add Tamarind pulp, cumin and coriander to cook for 10mins more and then serve it hot.

Method:
Boil spinach and wash it with cold water and squeeze it to finely cut it. In a pan fry ginger, garlic and onion. Then in it add red chili powder and turmeric to cook for 2mins. After that add 1 cup of water and cook it covered for5mins. In a separate pan boil the chick pea lentil. Add tomatoes in the onion mixture. Then add cumin and mix it after drying the water. Lastly add salt and spinach and cook for 2mins to serve.

Method:
Heat oil in a pan and fry chicken seekh kabab .

For Gravy:
Heat few spoons of oil in a pan add cumin and fry, now add onion, ginger garlic , tomato puree, red chili powder, salt, tuermric, garam masala powder and mix well. Add water to the pan and bring it to boil. Add fried kabab to this gravy and let it cook for 10 to 15 minutes. Lastly add green chilies, fenugreek leaves and serve.