Aloo Keema Aur Mattar

Ingredients

• 2.2 lb ground beef (Source gives 2.2 to 3 pounds; use up to 3 pounds as desired.)
• oil (Enough to cover the bottom of the pan.)
• 1 large onion (Diced.)
• 2 tbsp ginger-garlic paste (Heaping tablespoons.)
• 3 tbsp Keema Masala (Heaping tablespoons; the source names @fadwamasala Keema Masala. Use this or the alternative spice blend below, not both.)
• 2.5 tbsp coriander powder (Alternative spice blend; use instead of Keema Masala.)
• 2 tbsp cumin powder (Alternative spice blend.)
• 1 tsp turmeric (Alternative spice blend.)
• 1.5 tsp black pepper (Alternative spice blend.)
• 1.5 tbsp ginger powder (Alternative spice blend.)
• 1 tbsp garlic powder (Alternative spice blend.)
• 1 tsp garam masala (Alternative spice blend.)
• 0.75 tsp cinnamon powder (Alternative spice blend.)
• 0.5 tsp ground cloves (Alternative spice blend.)
• 0.5 tsp ground cardamom (Alternative spice blend.)
• 1 tsp salt (Or to taste. The transcript uses 1½ teaspoons, but the post description specifies 1 teaspoon.)
• 2 tsp red chili powder (Or to taste.)
• 2 medium tomatoes (Diced; source gives 2 to 3 medium tomatoes.)
• 2 large potatoes (Cubed. Golden potatoes are preferred, but any kind may be used.)
• 3 green chilies (Diced; source gives 3 to 5.)
• 0.5 bunch cilantro (Chopped.)
• 1 cup frozen green peas (Or to your liking.)

Steps

1. 1

   Heat a pan over medium-high heat. Add enough oil to cover the bottom of the pan and let it become hot.

2. 2

   Add the diced onion and sauté for about 10 to 15 minutes, until it is very nicely golden brown.

3. 3

   While the onion cooks, dice the tomatoes and potatoes. Cut the potatoes into small cubes so they cook more evenly and quickly.

4. 4

   Lower the heat before adding the ginger-garlic paste to reduce splattering. Place the paste on top of the browned onions and leave it undisturbed for about 1 minute to warm through.

5. 5

   Increase the heat and sauté the ginger-garlic paste into the onion base until it no longer smells raw.

6. 6

   Add the ground beef. If it is partially frozen, chip away at it as it warms. Break the beef into very small pieces; this is key to a good keema.

7. 7

   Add either the Keema Masala or the listed alternative spice blend. Add the salt and red chili powder, adjusting the chili to taste. Continue sautéing while breaking the beef into small pieces so the spices cook into the mixture.

8. 8

   Add the diced tomatoes and cubed potatoes. Bury the potatoes under the meat as much as possible so they cook evenly.

9. 9

   Cover the pan with a lid. Once steam has built up, reduce the heat to low and simmer undisturbed for 20 minutes.

10. 10

    Add the chopped cilantro, diced green chilies, and frozen green peas.

11. 11

    Cover and simmer on low for 5 more minutes, just long enough to cook the peas.

12. 12

    Serve hot with rice or hot naan.

Notes

The source description gives a ground beef range of 2.2 to 3 pounds, 2 to 3 tomatoes, and 3 to 5 green chilies. The transcript describes 1½ teaspoons salt, while the post description states 1 teaspoon; the post description was followed for the ingredient quantity. The source does not specify an exact amount of oil beyond enough to cover the pan bottom.

Nutrition per serving

• main
• Pakistani
• South Asian
• one-pot
• stovetop
• ground beef
• spicy
• gluten-free