When I was in Peshawar, Pakistan at one of my sister in law’s house, I asked her if she liked pe (lotus root). She said she does with qeema also spelled keema (mince or ground meat). So she is the inpiration of this yummy dish. Mr. Riaz loves it. Enough of the chatter. Now I am going to show you my special recipe for this dish.
In a mortar and pestle I added one pinch of each of coriander seeds, cumin seeds, black cumin and caraway seeds. I ground them in to a coarse powder and set it aside for as use for part of the masala (spice mix).
I added 1/4 cup of olive oil to the pot. I added 1 onion or shallot that I have cooked until they are brown. 2 cloves of garlic, 1 small piece of ginger peeled , this too I have added to mortar and pestle and crushed them until they were in pieces and not quite paste consistancy and set this aside. 1 green chili with or without removing the seeds. However if you want to remove the seeds for something less spicy then cut the green chili in half and rince under cold water and rub on the inside to remove the seeds. This is for those that want it less spicy but if you want the heat then don’t remove the seeds. This is up to you.
After I browned the onion or shallot I added the the seeds I have ground in my mortar and pestle and dumped them in to the oil. I added 1 pinch each of pink salt, turmeric, red chili powder and Garam Masala. I stirred and added the ginger, green chili which I had chopped after taking the seeds out. I added the garlic and ginger and fried and then 1 roma tomato and cooked that until it is a mush.
I added 1 bag of frozen pe (lotus root) to the curry base and added 1 kilo or 1 lb of qeema or also spelled keema to the pot. Ok if you are wondering what kind of mince. The mince I used this time was beef but you can also use chicken, turkey, goat,veal or lamb.
I cooked this for 15 minutes with the lid on and stirring occationaly I cooked it for another 20 minutes also stirring occationaly or until it is done.
The pe (lotus root) is a little crunchy any way so please do not mind. It is a great and satisfying dish and eaten with chipati so go ahead and enjoy. This can be one in instant pot and the like by adding oil, onion or shallot which gets browned first then add green chili, ginger, garlic, masala. cook tomato until it gets mushy then add the mince and brown then add 3 cups of water and stir in lotus root on sautè function. Press cancel then select the pressure cook method on high for 15 minutes or you can slow cook it by selecting slow cook for 4 hours.
Sincerly, Benazir Khan
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