Aloo Keema

Ingredients

• 0.333 cup Oil
• 2 Onions (Medium, sliced)
• 1 kg Ground meat (Keema; type of meat not specified)
• 1.5 tsp Salt
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder (Zeera powder)
• 0.5 Turmeric powder (The source gives “1/2” without a unit)
• 3 Whole red chilies
• 1 Cinnamon stick (Small)
• 1 Black cardamom
• 3 Tomatoes (The method refers to tomato paste; the ingredient list specifies three tomatoes)
• 1.5 tbsp Ginger-garlic
• 3.5 Green chilies (Source gives 3–4)
• 0.5 cup Yogurt
• 0.5 cup Milk
• 0.5 kg Potatoes
• 1 cup Water
• Green chilies (Chopped, for finishing)
• Fresh coriander (For finishing)

Steps

1. 1

   Heat the oil in a large pot or deep skillet. Add the sliced onions and fry until translucent.

2. 2

   Add the ground meat and cook until it changes color.

3. 3

   Add the salt, red chili powder, coriander powder, cumin powder, turmeric powder, whole red chilies, cinnamon stick, black cardamom, tomatoes, ginger-garlic, and green chilies. Mix well.

4. 4

   Cook the meat mixture over low heat for 30 minutes.

5. 5

   Add the yogurt, milk, and potatoes. Cook over high heat until the oil separates from the mixture.

6. 6

   Add the glass of water and cook over low heat until the potatoes are fully cooked.

7. 7

   Add the chopped green chilies and fresh coriander, then mix.

8. 8

   Transfer the aloo keema to a serving dish and serve with roti or naan.

Notes

The source does not specify the type of ground meat. It lists three tomatoes, while the method calls for tomato paste; the tomatoes have therefore been retained as listed, with the wording discrepancy noted. The unit for the turmeric measurement is missing.

Nutrition per serving

• main
• Pakistani
• South Asian
• ground meat
• potatoes
• stovetop
• comfort food
• spicy