🔥 Ka’s Signature Tawa Qeema Recipe


 

🔥 Ka’s Signature Tawa Qeema Recipe

A smoky, buttery, and aromatic qeema cooked on a cast iron tawa — a true comfort meal straight from Ka’s kitchen!

🕒 Cooking Time

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes

🍳 Ingredients

  • Chicken mince – 500 g (you can also use beef or mutton)

  • Onions – 3 medium, finely chopped

  • Green chili paste – 1 tsp

  • Ginger garlic paste – 1 tbsp

  • Red chili flakes (kuti lal mirch) – 1½ tsp

  • Red chili powder – 1 tbsp

  • Crushed coriander seeds (adha kuta dhaniya) – 1 tbsp

  • Cumin powder – ½ tsp

  • Turmeric powder – ½ tsp

  • Tomato paste – 1 tbsp

  • Yogurt – ½ cup (whisked)

  • Salt – to taste

  • Oil – ½ cup

  • Butter – 1 tbsp

  • Roasted carom seeds (ajwain) – ½ tsp

  • Roasted pipli – 1 (optional)

  • Kasuri methi – 1 tsp

🌿 For Garnishing

  • Sliced onion rings

  • 2 whole green chilies

  • Fresh coriander leaves

  • Julian-cut ginger (optional)

👩‍🍳 Method

  1. Heat the tawa:
    Place your cast iron tawa on medium flame. Add oil and butter. Once the butter melts, add finely chopped onions and cook until they turn translucent.

  2. Cook the mince:
    Add chicken mince and sauté until the color changes and moisture starts to release.

  3. Add basic flavors:
    Mix in ginger garlic paste, green chili paste, and tomato paste. Stir well until the raw aroma fades.

  4. Add dry spices:
    Now add red chili flakes, red chili powder, crushed coriander, cumin powder, turmeric, and salt. Mix everything well.

  5. Cook and cover:
    Add a splash of water to help the spices cook. Cover and let it simmer for 10 minutes on medium flame.

  6. Add yogurt:
    Pour in whisked yogurt, mix thoroughly, and cook again for 10 minutes until the water reduces and oil starts to separate. Adjust gravy thickness as you like.

  7. Add the signature spice blend:
    Crush roasted ajwain and pipli together. Add kasuri methi and sprinkle this mix over the qeema. Top with onion slices, whole green chilies, and julian ginger.

  8. Final simmer:
    Cook on low flame for 5 minutes until the oil separates and flavors deepen.

  9. Give it the dhaba-style smoky touch:
    Burn a small piece of coal until red hot. Place it in a metal bowl or foil cup in the center of the qeema, add a few drops of oil or butter over it, cover immediately, and let it smoke for 2–3 minutes.

🍽 Serving Suggestion

Serve hot with soft chapati, paratha, or naan.
Enjoy the smoky, buttery flavor — a true dhaba-style tawa qeema made with love and your special touch. ❤️


Location: Karachi, Pakistan

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