IRANI QEEMA WITH HOME MADE NAANS AND RAITA🔥🔥

Recipe Credits: Sumbul Siddiqui

Ingredients: 1/2 kg qeema 6 tomatoes chopped (medium) 8 - 9 green chillies Medium size ginger piece - 1/2 make it minced and 1/2 cut as julienne Juice of 3 lemons Oil Salt Red chillie powder/ Red chillie flakes

Method: 1. Add 4 tablespoon oil in a pan. 2. Add minced ginger in heated oil let it fry on medium heat. 3. Add mince meat in oil and bhoonafy it till u can smell ginger more than mince meat. 4. Add either chillie powder/chillie flakes on your own will with salt to taste. 5. Slit green chillies. Take another pan add 1 tsp oil add green chillies and till they turn glazy green in color, keep them aside in a plate. 6. Add tomatoes in same oil cook till it forms puree. 7. Now add these tomatoes in mince meat with 3 green chillies in it. 8. Bhoonafy till oil is released, add lemon juice, and garnish it with fried green chillies and julienne ginger.

RAITA: One cup yogurt mai buhna howa zerra kutt kar mila dain with salt to taste

NAAN: 4 cups maida 1 tsp salt 2 tbsp yeast 1 cup warm milk 1 cup warm water

Mix them well and knead the dough Add 3 tbsp olive oil and knead it again. Press the dough to see if it leaves marks of your fingers then it is ready. Shift dough to an air tight bowl and let it set for an hour. The dough will rise in an hour. Take the dough out on a flat surface and cut it into six equal portion. Take one portion and press it with roll pin till it shapes like a naan not as rooti (a bit thick then normal roti) Pre heat the pan so ur hand can feel its heat. Put the uncooked naan on the pan on low heat till u see few bubbles Turn the naan to cook the other side, and now your flame should be set to medium to high flame.The naan will rise like a phulka ... Time to keep it in hot pot pour and don't forget to brush it with olive oil and sprinkle fresly chopped corriander and serve it hot.