Kachri Qeema, Kachri Qeema Masala, Kachri Qeema Recipe – Delicious Kachri Qeema Recipe with Special Masala – Authentic Flavor Guide

Summary

Discover the mouth-watering delight of Kachri Qeema — a traditional dish packed with rich spices and tender meat, made special by the use of Kachri and homemade masala. Learn how to prepare it step-by-step with tips, FAQs, serving suggestions, and variations.

Introduction

If you're craving something traditional, flavorful, and uniquely South Asian, then Kachri Qeema might be the perfect addition to your dinner table. This dish, cherished in parts of Sindh and Balochistan, combines finely minced meat (qeema) with a powerful natural meat tenderizer called kachri.

But what really brings this dish to life is the kachri qeema masala — a carefully curated mix of spices that enhances the aroma, heat, and richness of the dish.

Whether you're a seasoned cook or a kitchen newbie, this detailed guide on the kachri qeema recipe will walk you through everything you need to know.

Ingredients

Here’s what you’ll need to prepare kachri qeema:

Basic Ingredients:

• ½ kg Beef or Mutton Mince (Qeema)

• 2 tbsp crushed Kachri (available in desi spice shops)

• 1 medium Onion (finely chopped)

• 2 medium Tomatoes (chopped)

• 1 tbsp Ginger Garlic Paste

• ½ cup Yogurt

• 3 tbsp Oil or Ghee

Special Kachri Qeema Masala:

• 1 tsp Red Chili Powder

• ½ tsp Turmeric

• 1 tsp Cumin Seeds (Zeera)

• 1 tsp Coriander Powder

• ½ tsp Garam Masala

• Salt to taste

Preparation Steps

Let’s break down the kachri qeema recipe into easy-to-follow steps:

1. Marinate the Qeema

• In a bowl, mix mince with kachri powder, yogurt, and ginger garlic paste.

• Let it marinate for at least 30 minutes to 1 hour. This will make the qeema soft and flavorful.

2. Cook the Base

• In a pot, heat oil or ghee.

• Add chopped onions and fry until golden brown.

• Add tomatoes and cook until they turn soft and oil separates.

3. Add Masala & Qeema

• Mix in all the kachri qeema masala spices.

• Stir for 2 minutes to let the spices bloom.

• Add marinated qeema and cook on high flame for 5 minutes while stirring.

4. Slow Cook to Perfection

• Reduce heat, cover, and let it simmer for 20–25 minutes.

• Stir occasionally. If needed, add a little water.

• When oil begins to separate and qeema is tender, it’s ready!

Serving Suggestions

Kachri Qeema pairs beautifully with:

• Hot Roti or Paratha – for a complete traditional experience.

• Basmati Rice – especially if you like a little curry in the qeema.

• Fresh Salad and Raita – for a cool contrast to the spicy dish.

• Lemon wedges & Mint Leaves – for garnishing and freshness.

Tips & Variations

• No Kachri? Use raw papaya paste or meat tenderizer powder as a backup.

• Add Potatoes or Peas for a richer version of the recipe.

• Cook in Mustard Oil or Desi Ghee for a more robust flavor.

• Make it Spicy – Add chopped green chilies if you want extra heat.

FAQs

1. What is kachri?

Kachri is a wild cucumber-like fruit dried and powdered, commonly used in desi cooking to tenderize meat naturally.

2. Can I make this dish with chicken mince?

Yes! Chicken qeema cooks faster. Adjust cooking time and reduce the amount of kachri used slightly.

3. Is kachri qeema spicy?

Moderately. You can always tone it down or enhance heat with chilies.

4. Where can I buy kachri?

Most South Asian or desi grocery stores carry it. Ask for “kachri powder” or check the spice section.

5. Can I freeze the cooked qeema?

Yes. Store in airtight containers for up to 1 month. Thaw and reheat in a pan.