Aloo Keema
Serves 1
Directions
- 1Add cooking oil to a pan and turn on the flame to high.
- 2Add cooking oil to a pan and turn on the flame to high.
- 3Add cooking oil to a pan and turn on the flame to high.
- 4Cut the tomatoes in small pieces and add them to the blender.
- 5Cut the tomatoes in small pieces and add them to the blender.
- 6Cut the tomatoes in small pieces and add them to the blender.
- 7Blend them to a paste. Keep aside.
- 8Blend them to a paste. Keep aside.
- 9Blend them to a paste. Keep aside.
- 10Add sliced onions to the pan.
- 11Add sliced onions to the pan.
- 12Add sliced onions to the pan.
- 13Fry them till golden brown.
- 14Fry them till golden brown.
- 15Fry them till golden brown.
- 16Add ginger garlic paste and tomato paste to the pan.
- 17Add ginger garlic paste and tomato paste to the pan.
- 18Add ginger garlic paste and tomato paste to the pan.
- 19Add salt, turmeric, dried coriander powder, red chili and cumin powder to the pan.
- 20Add salt, turmeric, dried coriander powder, red chili and cumin powder to the pan.
- 21Add salt, turmeric, dried coriander powder, red chili and cumin powder to the pan.
- 22Fry the ingredients till they leave oil.
- 23Fry the ingredients till they leave oil.
- 24Fry the ingredients till they leave oil.
- 25Add keema to the pan.
- 26Add keema to the pan.
- 27Add keema to the pan.
- 28Mix well and fry for 4 minutes.
- 29Mix well and fry for 4 minutes.
- 30Mix well and fry for 4 minutes.
- 31Add dahi to the pan and mix well.
- 32Add dahi to the pan and mix well.
- 33Add dahi to the pan and mix well.
- 34Fry till the dahi dries up and oil comes up.
- 35Fry till the dahi dries up and oil comes up.
- 36Fry till the dahi dries up and oil comes up.
- 37Add potatoes to the pan and fry well.
- 38Add potatoes to the pan and fry well.
- 39Add potatoes to the pan and fry well.
- 40Add water and bring it to a boil.
- 41Add water and bring it to a boil.
- 42Add water and bring it to a boil.
- 43Cover with a lid and simmer for 25 minutes.
- 44Cover with a lid and simmer for 25 minutes.
- 45Cover with a lid and simmer for 25 minutes.
- 46Remove the lid and check if the potatoes are tender.
- 47Remove the lid and check if the potatoes are tender.
- 48Remove the lid and check if the potatoes are tender.
- 49Add garam masala, green chilies and green coriander to the pan.
- 50Add garam masala, green chilies and green coriander to the pan.
- 51Add garam masala, green chilies and green coriander to the pan.
- 52Fry for 3 minutes.
- 53Fry for 3 minutes.
- 54Fry for 3 minutes.
- 55Garnish and serve hot.
- 56Garnish and serve hot.
- 57Garnish and serve hot.
Ingredients
- 0.5 cup cooking oil
- 0.5 cup cooking oil
- 0.5 cup cooking oil
- 2 large tomatoes
- 2 large tomatoes
- 2 large tomatoes
- 2 large onions
- 2 large onions
- 2 large onions
- 1 tablespoon ginger garlic paste
- 1 tablespoon ginger garlic paste
- 1 tablespoon ginger garlic paste
- teaspoon salt
- teaspoon salt
- teaspoon salt
- 0.25 teaspoon turmeric
- 0.25 teaspoon turmeric
- 0.25 teaspoon turmeric
- 1.5 teaspoon dried coriander powder
- 1.5 teaspoon dried coriander powder
- 1.5 teaspoon dried coriander powder
- 1 teaspoon red chili
- 1 teaspoon red chili
- 1 teaspoon red chili
- 1 teaspoon cumin powder
- 1 teaspoon cumin powder
- 1 teaspoon cumin powder
- 1 kg keema (ground meat)
- 1 kg keema (ground meat)
- 1 kg keema (ground meat)
- 4 tablespoon dahi (yogurt)
- 4 tablespoon dahi (yogurt)
- 4 tablespoon dahi (yogurt)
- 1.5 pao potatoes
- 1.5 pao potatoes
- 1.5 pao potatoes
- 1 teaspoon garam masala
- 1 teaspoon garam masala
- 1 teaspoon garam masala
- green chilies
- green chilies
- green chilies
- green coriander
- green coriander
- green coriander
- 2.5 cup water
- 2.5 cup water
- 2.5 cup water
Equipment
pancooking spatulablender
Tips
- The quantity of salt must be according to the cook's taste.
- Bhunaai(frying) of the ingredients is essential to the taste of the dish.
- The ground meat can be of either beef, mutton or any meat you want.