Aloo keema matar

Name: Aloo keema matar
Cuisine: American
Ingredients: 400 gm Keema; 4 sliced onion; 2 tbsp each ginger-garlic paste; 3 Tomato puree of big tomatoes; 2 potato peeled and cut into chunks; 1 cup Frozen peas; to taste Salt; 1 tsp Chilli Powder; As needed turmeric powder; 1 tsp coriander powder; 3 tbsp Refined oil; 2 tbsp Mustard oil; as needed Whole garam masala (laung, dalchini, choti elaichi, tejpatta)

Rakhi Ghosh @cook_16178774

delhi

Aloo keema matar

Rakhi Ghosh @cook_16178774

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Ingredients

400 gmKeema
4sliced onion
2 tbsp each ginger-garlic paste
3Tomato puree of big tomatoes
2potato peeled and cut into chunks
1 cupFrozen peas
to tasteSalt
1 tspChilli Powder
As neededturmeric powder
1 tspcoriander powder
3 tbspRefined oil
2 tbspMustard oil
as neededWhole garam masala (laung, dalchini, choti elaichi, tejpatta)

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Steps

1

In a open deep pan add oil and fry the potatoes till light brown in col.
2

In the same oil add the whole garam masala when it start to splutter add the sliced onion and fry till golden brown in col.At this point add the ginger garlic paste and mix it well add the dry pow masala and cook for 5-7 min.
3

Add the tomato puree and cook for 7-8 min,now add the keema and give it a good mix add the peas and potatoes cover and cook over medium heat and keep stirring it after a gap.Add salt and a cup of water.Cover and cook till the oil separates and start floating over keema.