Description
Aloo Keema is a comforting dish featuring minced meat, potatoes, and peas, all simmered in a rich blend of spices. This hearty meal pairs perfectly with rice or bread, making it an ideal choice for family dinners.
Ingredients
Scale
- 500 grams minced meat (beef, lamb, or chicken)
- 3 medium-sized potatoes, peeled and diced
- 2 large onions, finely chopped
- 2 medium-sized tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2–3 green chilies, slit lengthwise
- 1/2 cup peas (fresh or frozen)
- 1/4 cup cooking oil (vegetable or ghee)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 1–2 cups water (as needed)
Instructions
- In a large, heavy-bottomed pot or pan, heat the cooking oil over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the finely chopped onions to the pot. Sauté the onions until they turn golden brown, stirring occasionally to prevent burning (about 8-10 minutes).
- Once the onions are golden, add the ginger-garlic paste and green chilies. Sauté for another 2-3 minutes until the raw smell of the ginger-garlic disappears.
- Add the chopped tomatoes to the pot. Cook until the tomatoes soften and the oil starts to separate from the mixture (about 5-7 minutes).
- Once the tomatoes are cooked, add the minced meat to the pot. Stir well to combine with the onion-tomato mixture.
- Cook the minced meat on medium-high heat, stirring occasionally, until it changes color and is no longer pink (about 5-7 minutes).
- Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well to coat the meat with the spices.
- Reduce the heat to medium-low and cover the pot. Let the meat cook for about 10-15 minutes, stirring occasionally. If the mixture looks too dry, add a little water to prevent it from sticking to the bottom of the pot.
- After the minced meat is cooked through, add the diced potatoes to the pot. Stir to combine with the meat and spices.
- Add the peas at this stage as well. If using frozen peas, there is no need to thaw them beforehand.
- Pour in 1-2 cups of water, depending on how much gravy you prefer. Stir everything together, ensuring the potatoes and peas are submerged in the liquid.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.
- Once the potatoes are cooked, check the seasoning and adjust salt or spices as needed.
- If you prefer a thicker gravy, increase the heat and cook uncovered for a few more minutes until the desired consistency is reached.
- Once done, turn off the heat and let the dish sit for a few minutes to allow the flavors to meld.
- Garnish with freshly chopped coriander leaves before serving.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 50 minutes