Qeema Matar Chawal Recipe | Dawat | Abida Baloch | Desi Food

Method:
Heat oil in a pan and add in cumin seeds, cinnamon stick and cardamom pods. Once they start to sizzle, add in onions and fry till lightly browned. Add in the spices, salt and tomato paste, and fry for a few seconds to mix well. Mix in the ground meat and cook for 5-6 minutes on medium heat, Slowly add in the peas, rice and water, give it a quick stir, and cook covered on medium-low heat till all the water evaporates.
Once the rice has cooked, garnish with fresh cilantro leaves. Serve warm.

Method:
Heat oil in a pan for frying the okra and deep fry them until slightly browned on medium heat. Drain on a plate and keep aside. Dry roast peanuts, sesame seeds, coconut and dry red chilies until slightly browned and fragrant. Add in a blender along with ginger and garlic and make a smooth paste. Add some water to make the paste. Heat oil in a pan. Once the oil is hot, add mustard seeds, fenugreek seeds and curry leaves and let them splutter for a few seconds. Add onion and fry until they turn slightly brown. Add the masala paste, turmeric powder, red chili powder and salt along with some water. Cover the pan and cook the curry for 15-20 minutes on low heat. Add the fried bhindi and again cook for 10 minutes. Now add tamarind paste and cook for a minute. Garnish with fresh coriander and serve hot.

Method:
In a bowl whisk yogurt, add boiled potatoes, salt, black pepper, mint leaves, green chili and crushed garlic. Mix well and serve.