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Ingredients

• Pyaz (Onion) 1 medium
• Hari mirch (Green chili) 4-5
• ara dhania (Green coriander) Chopped 3 tbs
• Beef qeema (mince) ½ kg (Without fat)
• Adrak lehsan paste (Ginger garlic paste) ½ tbs
• Garam masala powder (Whole spice powder) 1 tsp
• Lal mirch powder (Red chili powder) 1 & ½ tsp
• Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
• Anda (Egg) 1
• Namak (Salt) 1 tsp or to taste
• Pani (Water) as required
• Pani (Water) ½ cup
• Lal mirch powder (Red chili powder) ½ tbs or to taste
• Dhania powder (Coriander powder) 1 tbs
• Haldee powder (Turmeric powder) ¼ tsp
• Badi elaichi (Black cardamom) 2
• Laung (Cloves) 4-5
• Sabut kali mirch (Black peppercorns) 6-7
• Darchini (Cinnamon stick) 1
• Cheeni (Suagr) 1 tsp
• Tez paat (Bay leaf) 1
• Oil ¾ cup
• Adrak lehsan paste (Ginger garlic paste) 1 tbs
• Dahi (Yogurt) 1 cup
• Shalgam (Turnips) Peeled 250 gms
• Gajar (Carrots) Peeled 250 gms
• Pani (Water) 5 cups
• Pyaz (Onion) Fried & crushed 3 medium
• Hari elaichi seeds (Green cardamom seeds) Crushed ¼ tsp
• Garam masala powder (Whole spice powder) ½ tsp