My style Aloo qeema

Name: My style Aloo qeema
Cuisine: Pakistani
Ingredients: 1/3 cup oil; 2 medium onions finely chopped; 500 grams ground beef; 1 tablespoon ginger garlic paste; 1 teaspoon lal mirch powder; 1 teaspoon kashmiri lal mirch; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 2 teaspoon coriander powder; 1 teaspoon salt; 3 medium tomatoes chopped or pureed; 2 teaspoon tomato paste optional; 2 medium potatoes peeled and cubed; 1 green chilli; 1/4 cup water; 1 handful fresh coriander finely chopped

Wahiba Khan @2003wahiba

#first dish
#refered by sumera
This dish consisting of curried, minced or ground meat (keema) and potatoes (aloo). Keema curry, or qeema, can be made with any meat, but Pakistani versions typically use beef. If I had to pick one traditional dish from my childhood, it'd be Aloo Keema.
This is one of the first recipes I learned to cook from my mother, and have been making for many years. Over the years, I've tested and tweaked the recipe to make the best version possible.
This is a no-fail recipe that will quickly become part of your weekly rotation. My secret ingredient: Add tomato paste! It adds amazing flavor and color to the dish.

Wahiba Khan @2003wahiba

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Ingredients

1/3 cupoil
2medium onions finely chopped
500 gramsground beef
1 tablespoonginger garlic paste
1 teaspoonlal mirch powder
1 teaspoonkashmiri lal mirch
1 teaspoonturmeric powder
1 teaspooncumin powder
2 teaspooncoriander powder
1 teaspoonsalt
3medium tomatoes chopped or pureed
2 teaspoontomato paste optional
2medium potatoes peeled and cubed
1green chilli
1/4 cupwater
1 handfulfresh coriander finely chopped

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Steps

1

In a medium sized pot, heat the oil to medium high.
Add the onions and saute for about 3-4 minutes or until the onion is translucent. Do not brown the onion.
2

Now add the ground beef, and cook on high heat, stirring frequently for 3-4 minutes until the color changes.
3

Add the ginger garlic paste, and cook for another 2-3 minutes.
Now add in the spices and cook 5-7 minutes on high heat, while stirring frequently, until you can see the oil stirring. This is called bhunnai
4

Searing of the ground beef and it’s important to develop the flavour of the whole dish.
Add the tomatoes and lower the heat. Cook with a lid on for about 10 minutes to ensure the tomatoes are cooked through.
5

Now add the potatoes, green chili, and 1/4 cup of water. Cook for another 10 minutes or until the potatoes are tender. If you want more gravy in the curry, add about 1/2 cup of water.
Finish with a sprinkle of freshly chopped coriander and enjoy with roti or rice.
6

Rice options: Serve it with this Matar Pulao or zeera Rice
Flatbread options: Serve it with roti, paratha, or puri for an indulgent meal.
Main Meals: Serve with Daal or Chana Masala.
Salads & Chutneys: Serve with kachumber salad, green chutney, or any cooling raita.