Aloo Keema Recipe
Aloo Keema Recipe
Pakistani Aloo Keema is a flavorful and hearty dish made with potatoes (aloo) and minced meat (keema), cooked in a rich and aromatic tomato-based gravy. It's a popular comfort food, often served with rice, roti, or naan. Spicy, savory, and utterly delicious.
Pakistani Aloo Keema is a beloved and comforting dish that combines minced meat (keema) with potatoes (aloo) in a rich and flavorful tomato-based gravy. This hearty meal is a staple in many Pakistani households, often served with rice, roti, or naan. Here's a detailed guide to making authentic Pakistani Aloo Keema at home.
### Ingredients:
#### For the Keema:
- 500 grams minced meat (beef, lamb, or chicken)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
#### For the Gravy:
- 2 large tomatoes, chopped
- 2 tablespoons oil or ghee
- 1 bay leaf
- 2-3 cloves
- 2-3 green cardamom pods
- 1 cinnamon stick
- 1 tablespoon tomato paste (optional)
- 1 cup water or broth
- Fresh coriander leaves for garnish
#### For the Potatoes:
- 2-3 medium potatoes, peeled and cubed
- Salt to taste
- Oil for frying (optional)
### Instructions:
#### Preparing the Potatoes:
1. Fry or Boil Potatoes: Heat oil in a pan and fry the potato cubes until golden brown. Alternatively, you can boil the potatoes until tender. Set aside.
#### Making the Keema:
1. Sauté Onions: Heat oil or ghee in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add Ginger and Garlic: Add the minced garlic and grated ginger. Sauté for another minute until the raw smell disappears.
3. Add Minced Meat: Add the minced meat and cook until it changes color and starts to brown.
4. Add Spices: Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.
#### Making the Gravy:
1. Add Tomatoes: Add the chopped tomatoes to the pan and cook until they soften and the oil starts to separate from the masala.
2. Add Whole Spices: Add the bay leaf, cloves, green cardamom pods, and cinnamon stick. Let them release their aroma.
3. Add Tomato Paste: If using, add the tomato paste and mix well. Cook for a few minutes until the paste is well incorporated.
4. Add Water or Broth: Add water or broth to the pan and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the gravy thickens.
5. Add Potatoes: Add the fried or boiled potatoes to the gravy. Simmer for another 5-7 minutes, allowing the potatoes to absorb the flavors.
#### Final Touches:
1. Garnish: Garnish with fresh coriander leaves.
2. Serve: Serve hot with rice, roti, or naan.
### Tips:
- Meat Quality: Use fresh and good-quality minced meat for the best flavor.
- Adjusting Spice Level: Customize the amount of red chili powder and other spices according to your taste preferences.
- Potato Texture: Fry the potatoes for a crispy texture or boil them for a softer texture.
### Variations:
- Vegetarian Version: Replace the minced meat with mushrooms or paneer for a vegetarian version.
- Spice Level: Adjust the spice level by adding more or less red chili powder.
- Additional Ingredients:
Comments
Post a Comment