Keema Aloo Matar

Serves 1
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Directions

  1. 1Brown off one large onion in some oil.
  2. 2Brown off one large onion in some oil.
  3. 3Brown off one large onion in some oil.
  4. 4Add some fresh crushed garlic and ginger.
  5. 5Add some fresh crushed garlic and ginger.
  6. 6Add some fresh crushed garlic and ginger.
  7. 7Give it a mix.
  8. 8Give it a mix.
  9. 9Give it a mix.
  10. 10Add 630 grams of keema.
  11. 11Add 630 grams of keema.
  12. 12Add 630 grams of keema.
  13. 13Cook off your keema on a high flame before adding in all of your spices.
  14. 14Cook off your keema on a high flame before adding in all of your spices.
  15. 15Cook off your keema on a high flame before adding in all of your spices.
  16. 16Cook your spices off on a medium flame for a few minutes.
  17. 17Cook your spices off on a medium flame for a few minutes.
  18. 18Cook your spices off on a medium flame for a few minutes.
  19. 19Add your ripe tomatoes.
  20. 20Add your ripe tomatoes.
  21. 21Add your ripe tomatoes.
  22. 22Take your time with the tomatoes to make sure they completely melt down; you can put the lid on top or add a little bit of water to help.
  23. 23Take your time with the tomatoes to make sure they completely melt down; you can put the lid on top or add a little bit of water to help.
  24. 24Take your time with the tomatoes to make sure they completely melt down; you can put the lid on top or add a little bit of water to help.
  25. 25Add one cup of your peas, preferably petite ones.
  26. 26Add one cup of your peas, preferably petite ones.
  27. 27Add one cup of your peas, preferably petite ones.
  28. 28Add salt to taste and then cover for five minutes.
  29. 29Add salt to taste and then cover for five minutes.
  30. 30Add salt to taste and then cover for five minutes.
  31. 31Add two medium chopped potatoes and half a cup of water.
  32. 32Add two medium chopped potatoes and half a cup of water.
  33. 33Add two medium chopped potatoes and half a cup of water.
  34. 34Cook this on a medium flame with the lid on top.
  35. 35Cook this on a medium flame with the lid on top.
  36. 36Cook this on a medium flame with the lid on top.
  37. 37Once your potatoes are soft, add some green chilies (bird's eye and bullet chilies).
  38. 38Once your potatoes are soft, add some green chilies (bird's eye and bullet chilies).
  39. 39Once your potatoes are soft, add some green chilies (bird's eye and bullet chilies).
  40. 40Garnish with some fresh coriander and enjoy.
  41. 41Garnish with some fresh coriander and enjoy.
  42. 42Garnish with some fresh coriander and enjoy.

Ingredients

  • 1 large onion
  • 1 large onion
  • 1 large onion
  • oil
  • oil
  • oil
  • fresh crushed garlic
  • fresh crushed garlic
  • fresh crushed garlic
  • ginger
  • ginger
  • ginger
  • 630 grams keema
  • 630 grams keema
  • 630 grams keema
  • spices
  • spices
  • spices
  • ripe tomatoes
  • ripe tomatoes
  • ripe tomatoes
  • water
  • water
  • water
  • 1 cup peas
  • 1 cup peas
  • 1 cup peas
  • salt
  • salt
  • salt
  • 2 medium chopped potatoes
  • 2 medium chopped potatoes
  • 2 medium chopped potatoes
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • green chilies (bird's eye and bullet chilies)
  • green chilies (bird's eye and bullet chilies)
  • green chilies (bird's eye and bullet chilies)
  • fresh coriander
  • fresh coriander
  • fresh coriander

Equipment

panlid

Tips

  • Use petite peas.
  • Take your time with the tomatoes to make sure they completely melt down.
  • You can add a little bit of water to help the tomatoes melt down.