 |
Keema Aloo Matar |
A popular
Indian recipe where the mince/ keema is cooked in spice along with the fresh
green peas and potatoes.I used mutton keema but feel free to use chicken mince.
After adding the cubed potatoes, and fresh green peas, this dish becomes a
killer! Serve this with plain rice or paratha, every time 'keema aloo matar'
will be a hit. It is also a very good main course option for big party or any
get together. Try this in your kitchen and enjoy.
Ingredients:::
- · 750 grams Mutton minced
- · 4 Onions sliced
- · 10 cloves Garlic
- · 1/2 cup Ginger, finely sliced
- · 5 Potatoes (aloo) cut into half
- · 1-1/2 cups Green peas (Matar)
- · 4 Green Chillies finely chopped
- · 1 tomato grated
- · 1 teaspoon Turmeric powder (Haldi)
- · 2-1/2 tablespoons Coriander Powder
- · 2 tablespoons Red chilli powder
- · 1 table spoon garam masala powder
- · Salt as required
- · Cooking oil as required
- · 1/4 cup Coriander leaves (Dhania) finely chopped
Whole spices
- · 4 Dry red chillies
- · 2 Bay leaf (tej patta)
- · 6 Black pepper
- · 4 Cloves
- · 1-1/2 inch Cinnamon Stick
- · 4 Cardamoms (Pods /Seeds)
- · 4 Black cardamoms (Badi Elaichi)
- · 1 tablespoon Shahi jeera (Caraway)
Method:::
- Heat half of the oil in a pan.
- Fry the cubed potatoes in hot oil for 6 minutes. Then remove them from oil.
- In the remaining oil, add all the whole spices like Dry red chillies Bay leaf , Black pepper powder, Cloves, 1-1/2 inch Cinnamon Stick Cardamom, Black cardamon, Shahi jeera,
- Now add sliced onions and green chilies and saute till it becomes golden
- Then add ginger and garlic paste, chopped tomatoes. Cook for 10 minutes.
- When the tomatoes become mushy add all of the spice powder and half Teaspoon of sugar. Mix well for 5 minutes
- Then add the minced mutton. Cook for 10 minutes.
- Add a cup of water, more salt, green chilies and green peas. Cook for 15 - 20 minutes.
- Fry everything nicely on high to medium flame till the keema starts taking a deep brown color and leaves oil from sides.
- Now add the fried potatoes and give a quick mix again and cook for another 5 to 6 minutes or till the potatoes get soften.
- Lastly add garam masala powder and chopped coriander leaves. Mix well and turn off the heat.
- Your keema aloo matar is ready ...
- Serve this hot with plain rice, paratha or naan ...
