Aloo keema mattar

Name: Aloo keema mattar
Cuisine: British
Ingredients: 1/2 cup ghee/oil; 1/2 Kg ground beef; 1 cup frozen peas; 2 bay leaves; 2 sticks cinnamons; 3 green cardamons; 1 tsp. cumin seeds; 2 onions, chopped; 2 tbsp. ginger-garlic paste; 3 + ¼ cup water, divided; to taste, red chilli powder; to taste, salt; 1/4 tsp. turmeric; 1/2 tsp. korma masala; 1/2 tsp. coriander powder; 1/2 tsp. pepper powder; 1/2 cup yogurt, whisked; 2 potatoes, peeled, cubed; 3 green chillies; as required, cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Aloo Keema is a common and popular dish in Pakistan, consisting of ground beef (keema) and potatoes (aloo). It can be made with any type of meat but this iconic dish is loved with ground beef. Indian and Pakistani restaurants abroad usually write keema curry or ground mince curry on the menu as a means of explanation. However, in local terminology the dish is just called keema.

Aloo Keema can be made as a dry curry or with gravy. Just need to adjust the quantity of water. However, I like it on the dry side.

This ground mince and potato curry is one of those staple meals that is ideal to make for a weekday dinner or when you can't think of what to make. If you are not a fan of peas, omit it and simply make Aloo Keema. Alternately, omit the potatoes and use the peas for Keema Mattar. And to turn it into another dish, use green bell pepper cubes instead of peas and potatoes and you will have Keema Shimla Mirch.

Quick and easy to prepare and comforting to eat.

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Aloo Keema can be made as a dry curry or with gravy. Just need to adjust the quantity of water. However, I like it on the dry side.

Quick and easy to prepare and comforting to eat.

Sarvat Hanif @sarvathanif

Canada

Aloo Keema can be made as a dry curry or with gravy. Just need to adjust the quantity of water. However, I like it on the dry side.

Quick and easy to prepare and comforting to eat.

Aloo Keema can be made as a dry curry or with gravy. Just need to adjust the quantity of water. However, I like it on the dry side.

Quick and easy to prepare and comforting to eat.

Saved

Ingredients

1/2 cupghee/oil
1/2 Kgground beef
1 cupfrozen peas
2bay leaves
2 stickscinnamons
3green cardamons
1 tsp.cumin seeds
2onions, chopped
2 tbsp.ginger-garlic paste
3+ ¼ cup water, divided
to taste, red chilli powder
to taste, salt
1/4 tsp.turmeric
1/2 tsp.korma masala
1/2 tsp.coriander powder
1/2 tsp.pepper powder
1/2 cupyogurt, whisked
2potatoes, peeled, cubed
3green chillies
as required, cilantro, chopped

Saved

Steps

1

1. Heat the ghee/oil in a wok and add whole spices—bay leaves, cinnamons, cardamoms, cumin seeds and allow to crackle and flavour the ghee.
2

2. Add the onions and saute till brown.
3

3. Add the ginger-garlic paste and cook for 2 minutes.
4

4. Add ¼ cup water; mix well.
5

5. Add the powdered spices—chilli powder, salt, turmeric, korma masala, coriander powder and pepper powder. Mix and fry for 2 minutes.
6

6. On low heat add the yogurt and mix well. Increase the heat and cook for 5 minutes.
7

7. Add the ground beef and cook, breaking it with the spoon. Cook on high heat till colour changes, about 5 minutes.
8

8. Add 2 cups water, mix, cover and cook till water dries.
9

9. Add potatoes, mix well to coat with the ground beef.
10

10. Add the green chillies, peas, some cilantro and fry for 10 minutes.
11

11. Add remaining water, mix, cover and cook till potatoes are fork tender.
12

12. Serve garnished with cilantro.