Tandoori Keema Matar Aloo

Name: Tandoori Keema Matar Aloo
Total time: 1200 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 400 grams minced mutton; 1 cup potato cubes; 3/4 cup fresh peas; For marination; 1 cup fried onion; 2 tbsp ginger garlic paste; 100 grams fresh curd; 1 teaspoon lemon juice; 1 tsp red chilli powder; 1 tbsp kashmiri chilli powder; 1/4 tsp turmeric powder; 1 tbsp coriander powder; 1 tsp roasted cumin powder; 1 tbsp kasuri methi; As Per Taste Salt; 2 tbsp oil; For cooking; 1/2 cup oil; 2 medium sized tomatoes (cut in pueces); As required Whole spices; 2 green dardemoms; 4 cloves; 1 tsp cumin seeds; 1 cinnamon stick; 6-8 pepper corns; 2 bay leaves; 2-3 chopped green chillies; 1 tbsp garam masala powder; As per taste Salt; 2 tbsp chopped coriander leaves

Naheed Alam @cook_14415967

Greater Noida.

#Win
#W4
Keema matar aloo is a delicacy from India and the Indian subcontinent. Here ground meat is cooked with fresh peas and potatoes and off coarse combined with great aromatic Indian spices. When the dish is smoked to give a tandoori flavour, it is called as "tandoori keema mater aloo."

Naheed Alam @cook_14415967

Ingredients

20 minutes

4 persons

400 gramsminced mutton
1 cuppotato cubes
3/4 cupfresh peas
For marination
1 cupfried onion
2 tbspginger garlic paste
100 gramsfresh curd
1 teaspoonlemon juice
1 tspred chilli powder
1 tbspkashmiri chilli powder
1/4 tspturmeric powder
1 tbspcoriander powder
1 tsproasted cumin powder
1 tbspkasuri methi
As Per TasteSalt
2 tbspoil
For cooking
1/2 cupoil
2 medium sized tomatoes (cut in pueces)
As requiredWhole spices
2green dardemoms
4cloves
1 tspcumin seeds
1cinnamon stick
6-8pepper corns
2bay leaves
2-3chopped green chillies
1 tbspgaram masala powder
As per tasteSalt
2 tbspchopped coriander leaves
1 tspghee for pouring on charcoal

Cooking Instructions

20 minutes

1

Take mince in a large bowl, and add all the ingredients of marination. Mix well. Cover and keep in the fridge for 1 hour.
2

Heat 2 tbsp oil in a kadai/pan. Add potato cubes and fry for 5-6minutes on medium flame. Take out and keep aside.
3

Heat the remaining oil in the kadahi, add whole spices and saute for 30 seconds. Add marinated keema. Cover and cook on low medium flame till the liquid dries.
4

Saute for 2 -3 minutes. Add fried potatoes, peas, and tomatoes. Stir and add 1 cup water. Cover and cook on low flame till done.
5

Saute for a few minutes till the oil seperates, add garam masala powder and chopped green chilies. Garnish with coriander leave.
6

Now put off the flame. Put a steel cup in the center of the kadhai. Put a burning charcoal in the cup. Pour ghee over it and cover it immediately. Leave for 5-7 minutes.
7

Tandoori keema matar aloo is ready to be served.Setve with parathas/rumali rotis/chapatis or rice.

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Cook Today

Naheed Alam @cook_14415967

on December 19, 2022 13:53

Greater Noida.

Having a Master degree in Science and a bachelor degree in Education,but also passionate about cooking since childhood.Love to cook my favourite dishes.

Zahra Shaikh @cook_9781601

December 21, 2022 02:37

Excellent and beautiful red colour

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Tandoori Keema Matar Aloo

Tandoori Keema Matar Aloo

Ingredients

Cooking Instructions

Cooksnaps (1)

Comments (9)

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