Qeema Piyaz/Mincemeat & Onion Fry

Contributed by

Arshia Nehal

Qeema Piyaz/Mincemeat & Onion Fry

Qeema or mincemeat is such a verstile & easy ingredient to cook. And when it is liked by your whole family, it means its a win win situation for any household cook😍 This is my grandmother's recipe, so you all can well imagine how treasured it is for me & my family. My go to recipe whenever I'm not in a mood to cook lengthy recipe 😀 & especially for week-night dinners. We love it with home cooked soft phulkas or roti, but this is equally yum with parathas or boil rice.
Servings 5
Prep Time 15 mins
Cook Time 45 mins


  • 500 g Qeema/Mince meat
  • 5-6 tbs Oil
  • 3 medium Onions
  • 1 stick Cinnamon
  • 4-5 Cloves
  • 6-8 Black pepper corns
  • 2 Bay leaves
  • 2 Black cardamon
  • 2 tbs Ginger garlic paste
  • 2 medium Tomatoes
  • To taste Salt
  • 1/4 tsp Red chilli pwdr
  • 1/4 tsp Red chilli flakes
  • 1 tbs Corriendar pwdr
  • 1/4 tsp Cumin pwdr
  • 1/4 tsp Tumeric
  • 1/4 tsp Grammasala pwdr
  • 100 g Yogurt
  • 2 tbs Ginger julienne
  • 3 Green chilies
  • handful Corriendar


  • Add 1/3 of sliced onion in oil and add whole grammasala too.
  • Sauté till whole spices release their aromas in the oil and onions turns pinkish towards light brown.
  • Add qeema and ginger garlic paste and fry/bhonofy till oil separates.
  • Add spices and tomatoes and 1 tsp of ginger julienne and 2 green chillies chopped.
  • Sauté it a bit then add water and let qeema/meat cooked completely.
  • Now add remaining onions and yogurt, lightly mix everything and cover the pan.
  • Cook on medium flame till water from yogurt dried. We don't want onions to cook completely. Luv the little crunch it gives while enjoying with rotis or plain boil rice.
  • While serving garnish with chopped coriander and remaining ginger julienne and green chillies.
Course: Main
Cuisine: Pakistani

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