Beef keema (mince) ½ kg
Surkh timater (sliced) 4
Hari mirch 6 (cut them) 6
Dry onion large (cut it) 1
Hari pyaz (cut) 1
Hara dhanya (cut it) 1 gathi
Dhanya powder 1 tspn
Sufaid zeera powder 1 tspn
Ginger and garlic paste or powder (to taste)
Salt (to taste)
Surkh mirch (to taste)
Podhina (to taste)
Cooking oil 1 cup
Heat oil in a pan and fry onion.
Add qeema (mince), ginger and garlic paste, surkh mirch, salt and tomato and cook them.
When qeema is half done, add sufaid zeera, dhanya and little water then keep it for dum.
Just 5 minutes before all the ingredients are done, add hari mirch, podhina and hara dhanya in it and then cook them for a while.
Now Keema karahi is ready to be served with naan or roti.