Aloo Keema

Ingredients

• 2 tbsp Ghee (For cooking)
• 1 White onion (Large, chopped)
• 0.5 kg Minced meat (keema)
• 1 tbsp Fresh ginger (Grated)
• 1 tbsp Garlic (Grated)
• 2 Tomatoes (Purée)
• Tomato purée (A squeeze)
• 1.5 tsp Salt
• 1 tsp Black pepper
• 0.75 tsp Turmeric (Haldi)
• 1 tsp Kashmiri chili powder (Chili powder)
• 2 tsp Ground coriander (Dhania)
• 1 tsp Ground cumin (Zeera)
• 0.5 tsp Chili flakes
• 1 glass Water
• 250 g Potatoes (Peeled and cut into small 1-inch chunks)
• 1 tsp Dried fenugreek leaves (Sukki methi)
• 1 tsp Garam masala (Homemade)
• 2 Green chilies (Sliced)
• Fresh coriander (A small handful, chopped)

Steps

1. 1

   Place the ghee in a handi or pot over the heat.

2. 2

   Add the chopped white onion and cook until golden.

3. 3

   Add the minced meat and cook until it changes color.

4. 4

   Add the grated ginger and garlic, then cook for a few minutes.

5. 5

   Add the puréed tomatoes and a squeeze of tomato purée.

6. 6

   Add the salt, black pepper, turmeric, Kashmiri chili powder, ground coriander, ground cumin, and chili flakes.

7. 7

   Mix everything together well and cook for a few minutes.

8. 8

   Add a glass of water. Place the lid on the pot and cook over low-medium heat for approximately 15–20 minutes, until the meat is cooked.

9. 9

   Remove the lid and add the peeled potato chunks.

10. 10

    Mix together well, replace the lid, and cook for 10–15 minutes, until the potatoes are soft.

11. 11

    Once the potatoes are soft, add the dried fenugreek leaves and homemade garam masala.

12. 12

    Add the sliced green chilies and a small handful of chopped fresh coriander.

Notes

The type of minced meat is not specified in the source. Cooking times are approximate as stated by the author.

Nutrition per serving

• main
• curry
• Pakistani
• Punjabi
• comfort food
• one-pot
• stovetop
• dinner