Dhaba-Style Aloo Keema

Ingredients

• 0.25 cup cooking oil
• 1 tbsp cumin seeds
• 1 cinnamon stick (1–2 sticks)
• 1 cardamom pods (1–2 pods)
• 1 cup onion (chopped)
• 1 kg beef mince
• 1 tbsp ginger-garlic paste
• 1 cup tomato purée
• 1 tbsp red chili flakes
• coriander powder (Quantity not visible in the source)
• 0.5 tsp turmeric powder
• 1 tbsp cumin powder
• 1 tsp salt
• 450 g plain low-fat yogurt (Nestlé MilkPak yogurt; used in the curry and raita preparation)
• 2 cup potatoes (cubed)
• 1.5 cup water
• 0.5 cup fresh cilantro (for the raita; green coriander)
• 1 green chilies (chopped; for the raita)

Steps

1. 1

   Heat the cooking oil in a suitable pot or deep pan.

2. 2

   Add the cumin seeds, cinnamon stick, and cardamom pods. Cook for 1 minute so the whole spices become aromatic.

3. 3

   Add the chopped onion and cook until translucent.

4. 4

   Add the beef mince and cook until it changes color.

5. 5

   Add the ginger-garlic paste and mix it into the mince.

6. 6

   Add the tomato purée, red chili flakes, coriander powder, turmeric powder, cumin powder, and salt.

7. 7

   Cook the mixture for 2–3 minutes.

8. 8

   Add the yogurt and cook until the oil separates from the masala.

9. 9

   Add the cubed potatoes and mix well.

10. 10

    Pour in the water, cover the pot, and cook until the potatoes are fully done.

11. 11

    Mix the cooked aloo keema well.

12. 12

    For the raita, combine the yogurt, fresh cilantro, and chopped green chilies, then blend well.

Notes

The quantity of coriander powder is not legible in the supplied frames. The source shows a 450 g low-fat yogurt package but does not clearly state how much is used in each component. The potato cooking duration and heat level are not specified; cook until the potatoes are fully tender.

Nutrition per serving

• main
• curry
• South Asian
• beef
• one-pot
• stovetop
• spicy
• yogurt-based