Keema Shimla Mirch

Soups Gravy & Parathas 5599

• Serves: 6 People
• Prep Time: 10 Minutes
• Cooking: 20 Minutes
• Calories: 284
• Difficulty: easy

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Keema shimla mirch is one of the easiest and quickest recipe you can make in your kitchen. Qeema shimla mirch or keema shimla mirch is a quick and irresistible recipe made up of ground mince and capsicum (shimla mirch) along with spices and other vegetables like onion, ginger garlic, tomatoes and fresh green coriander leaves. While I love spending time in the kitchen and cooking for my family, sometimes I just want something that is easy quick and obviously delicious. The minced beef with capsicum is a super easy recipe to prepare and involves only few basic ingredients that are easily available in every kitchen. Capsicum are also called bell peppers and there are also many recipes of stuffed bell peppers with mince but the recipe that I am sharing today is a simple Qeema shimla mirch that requires no stuffing. Here I am sharing a step by step recipe of keema shimla mirch in urdu for your ease. So make this Pakistani keema shimla mirch recipe in your kitchen and enjoy the appreciation of your family.

Ingredients

• Keema (ground beef) 500 grams (you may use any kind of mince beef, mutton or chicken, i used beef keema)
• Shimla mirch (capsicum) 2 big size (cut in dice and remove the seeds)
• Hari mirchain (green chilies) 3-4
• Adrak (ginger) 1 inch piece (julian cut)
• Hara dhanya (fresh coriander) 1 bunch
• Haldi (turmeric) 1/2 teaspoon
• Pisi lal mirchain (red chili powder) 1 teaspoon
• Safaid zeera pisa hoa (cumin powder) 1 teaspoon
• Pisa hoa dhanya (coriander powder) 1 teaspoon
• Pisa hoa garam masala (garam masala powder) 1/4 teaspoon
• Pisay hoye tamatar (tomato puree) 6 tablespoon (if you do not have tomato puree just grind 2 big size tomatoes and use these)
• Piyaz (onion) 1 big size omelet cut
• Namak (salt) 1 teaspoon or to taste
• Pisa adrak lehsan (ginger garlic paste) 1 teaspoon
• Garam pani (boiling hot water) 1 cup
• Cooking oil 1/2 cup

Directions

1. In a pan add cooking oil and heat it on medium flame.

2. Add ginger garlic paste in it and fry for 30-40 seconds.

3. Add tomato puree in it and fry it for 10 minutes or till the water from tomatoes dries out and oil separates.

4. Add chopped onion in it and fry these for 3 minutes.

5. Add keema in the pan now along with julian cut (lambi bareek kati) ginger. Fry the mince till it changes color. This will take about 2 minutes.

6. Add coriander powder, cumin powder, red chili powder, salt and turmeric. Mix well.

7. Roughly chop the green chilies add in the pan, also chop fresh coriander in the keema and combine well.

8. Add boiling hot water in the keema, give a mix, cover the pot and cook it on low flame for 10 minutes so that it get tender.

9. After 10 minutes uncover the pot you will see the oil separates from the keema, now add garam masala powder in it and give a mix.

10. Finely add diced shimla mirch in the keema and combine it as well.

11. Turn off the flame, cover the pan and let the keema shimla mirch steamed for 10 minutes.

12. Delicious keema shimla mirch is ready to enjoy.
    

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