Imported from YouTube

Dhaba Style Keema Aloo

Name: Dhaba Style Keema Aloo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 500 g minced meat (beef, lamb, or chicken); 3 potatoes (large, peeled and cubed); 2 onions (chopped); 3 tsp ginger and garlic paste; 4 hari mirch (chopped green chilies); 1 tsp zeera (cumin seeds); 0.5 tsp lal mirch powder (red chili powder); 2 baddi ilaichi (black cardamom); 2 choti ilaichi (green cardamom); 3 long (cloves); 12 kali mirch (black peppercorns); 2 taj patta (bay leaves); 1 inch daal chini ka tukda (cinnamon stick); 1 inch javitri ka tukda (mace); salt (to taste); 2 tbsp oil; 3 tomatoes (medium size); fresh coriander leaves (for garnish)

Imported by Ramsha Zahid on SeeMeCook

A flavorful and hearty Indian dish made with minced meat and cubed potatoes, seasoned with aromatic whole spices and a base of ginger-garlic paste and tomatoes.

4 servings50 minSouth Asian

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Ingredients

500 g minced meat (beef, lamb, or chicken)
3 potatoes (large, peeled and cubed)
2 onions (chopped)
3 tsp ginger and garlic paste
4 hari mirch (chopped green chilies)
1 tsp zeera (cumin seeds)
0.5 tsp lal mirch powder (red chili powder)
2 baddi ilaichi (black cardamom)
2 choti ilaichi (green cardamom)
3 long (cloves)
12 kali mirch (black peppercorns)
2 taj patta (bay leaves)
1 inch daal chini ka tukda (cinnamon stick)
1 inch javitri ka tukda (mace)
salt (to taste)
2 tbsp oil
3 tomatoes (medium size)
fresh coriander leaves (for garnish)

Steps

1
Heat 2 tablespoons of oil in a pressure cooker or heavy-bottomed pot.
2
Add the whole spices: zeera (cumin), baddi ilaichi (black cardamom), choti ilaichi (green cardamom), long (cloves), kali mirch (peppercorns), taj patta (bay leaves), daal chini (cinnamon), and javitri (mace). Sauté until fragrant.
3
Add the chopped onions and sauté until they turn golden brown.
4
Stir in the ginger and garlic paste and chopped hari mirch (green chilies). Cook for a minute until the raw smell of ginger-garlic disappears.
5
Add the minced meat (keema) to the pot. Cook on medium-high heat, stirring frequently, until the meat changes color and the moisture begins to dry up.
6
Add the chopped tomatoes, lal mirch (red chili) powder, and salt to taste. Mix well and cook until the tomatoes soften and the oil starts to separate from the masala.
7
Add the cubed potatoes to the meat mixture and stir to coat them with the spices.
8
Add a small amount of water (about 1/2 to 1 cup depending on desired consistency), close the pressure cooker lid, and cook for 2 whistles (or simmer in a covered pot until both the meat and potatoes are tender).
9
Once the pressure releases, open the lid. If there is too much liquid, sauté for a few minutes to thicken the gravy.
10
Garnish with fresh coriander leaves and serve hot with roti or naan.

Notes

The author provides the ingredient list in the description but the specific cooking method in the video involves a pressure cooker. For the best flavor, ensure the onions are well-browned before adding the meat.