Hyderabadi Aloo Keema

Ingredients

• 1 kg Beef mince
• 3 Potatoes (Medium-sized, cut into cubes)
• 0.5 cup Cooking oil
• 1 Onion (Medium-sized, thinly sliced)
• 3 Tomatoes (Medium-sized, cut into cubes)
• 3 tbsp Yogurt (Whisked)
• 2 tbsp Ginger-garlic paste
• 1 glass Water
• 3 Green chilies (Use 3 to 4 chilies)
• Fresh coriander (Finely chopped)
• 0.5 tsp Garam masala powder
• 1 Cinnamon stick (Whole spice)
• 1 Black cardamom (Whole spice)
• 4 Cloves (Use 4 to 5 cloves)
• 4 Black peppercorns (Use 4 to 5 peppercorns)
• 1 tsp Cumin seeds (Whole spice)
• Salt (To taste)
• 2 tsp Red chili powder
• 0.25 tsp Turmeric powder
• 1.5 tsp Coriander powder
• 0.5 tsp Cumin powder

Steps

1. 1

   Heat the cooking oil in a pressure cooker over medium heat. Add the cinnamon stick, black cardamom, cloves, black peppercorns, and cumin seeds, and let the spices crackle for a few seconds until aromatic.

2. 2

   Add the sliced onion and fry until softened and translucent.

3. 3

   Add the ginger-garlic paste and fry thoroughly until its raw aroma has disappeared.

4. 4

   Add the beef mince and cook, stirring and breaking it up, until its color changes and the raw smell has completely gone.

5. 5

   Add the salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Fry the spices with the mince until their raw flavor is gone and the mince is well coated.

6. 6

   Add the cubed tomatoes and cook for 1 to 2 minutes, stirring well.

7. 7

   Add the water and secure the pressure-cooker lid. Once pressure begins and the whistle starts, reduce the heat to medium and cook for 10 minutes.

8. 8

   Release the pressure completely. If excess water remains, cook over high heat until the mixture is reduced.

9. 9

   Add the whisked yogurt and mix it into the mince until incorporated, creating a rich, creamy mixture.

10. 10

    Add the cubed potatoes and fry them with the mince for 1 to 2 minutes.

11. 11

    Add the remaining glass of water, cover the cooker or pot, and cook over low heat for about 10 minutes, until the potatoes are tender and the gravy reaches the desired consistency.

12. 12

    Add the green chilies, garam masala powder, and finely chopped fresh coriander. Mix well.

13. 13

    Serve hot with roti, chapati, or naan.

Notes

The written ingredient list specifies 1 kg beef, 3 tomatoes, 1 glass water, 2 teaspoons red chili powder, 1/4 teaspoon turmeric, and 1/2 teaspoon cumin powder. The transcript mentions different quantities for some of these items; the written ingredient list was treated as authoritative. The transcript also says mutton may be used instead of beef.

Nutrition per serving

• main
• curry
• South Asian
• Hyderabadi
• beef
• pressure-cooked
• spicy
• comfort food