Allu Qeema and Allu qeema paratha

A traditional Pakistani dish is allu qeema. It is not compulsory mince is of mutton, lamb, beef, or chicken. Pakistanis make in every type of mince. A healthy diet for all the persons not except healthy it is too much delicious as well. Move towards the recipe. Must try this recipe and tell us in the comment section.
Preparation time: 15 mins
Cooking time: 45 mins
Total time: 1 hour
Ingredients:

Mince (qeema) ----- 500gm

Garlic ----- 1 (large size)

Onion ----- 1 (large size)

Salt ----- as taste

Red chili ----- 1 tbsp

Coriander powder ----- 1 tbsp

Turmeric powder ----- 1/4th tsp

Cumin seeds powder ----- 1 tsp

Qourma masala ----- 1 tsp (optional)

Black pepper ----- 1 tsp

Tomatoes ----- 2 (medium size)

Yogurt ----- 1 cup

Potatoes ----- 4 to 5 (medium size)

Oil ----- 1 cup

Coriander leaves ----- for garnish

Green chilli ----- 2

Water ----- as required
Method:

Take a pressure cooker and add garlic, onion, mince, tomatoes, salt, red chili, turmeric powder, coriander powder, and 2 glass of water. Turn the flame on. Cover it for 10 to 15 mins when the whistle starts then cook for 10 mins. After 15 mins, open the pressure cooker and cook for 5 mins at medium flame, mix thoroughly. Then add cumin seeds powder, yogurt, qourma masala, black pepper, and oil, and cook until the yogurt becomes dry. Add small size cutted potatoes in it and cook for 5 mins then add 1 cup of water and cook for 5 mins in a pressure cooker. After 5 mins the delicious allu qeema is ready to serve. Garnish with green chilli or coriander leaves and enjoy with roti or raita.

Allu Qeema Paratha

Ingredients:

Allu qeema ----- mashed 3 tbsp

Wheat dough ----- 1 cup

Salt ----- as taste

Red chili ----- half tsp

Carom seeds ----- 2 pinch

Cumin seeds ----- 2 pinch

Water ----- as required

Oil ----- 3 tbsp

Method:

Take a parat and add wheat flour. Add half cup of water in it and knead it thoroughly for 3 mins. Then set aside for 5 mins. Make a paste of allu qeema by adding salt, red chili, cumin seeds, and carom seeds. Take a small piece of knead flour and make 2 round shapes (peras). Then roll the dough in a small circle shape of about 3 to 4cm and add allu qeema in it. Make a small round shape dough of about 3 to 4cm and cover the allu qeema with that small round roti. Press the dough in a circular form in such a way that both roti combine. Roll it in a circular form. Heat an iron tawa and add half tsp oil and roast the paratha on both sides by adding small quantity of oil. When it becomes light golden then enjoy it with raita.