Baby-Friendly Aloo Keema

Ingredients

• 1 lb chicken mince
• 0.5 onion (to be blended)
• 6 garlic cloves (to be blended)
• 1 fresh ginger (knob; to be blended)
• 1 tsp ginger garlic paste
• 2 tomatoes (medium, finely chopped)
• 1 potato (medium, peeled and chopped)
• 1 tbsp plain yogurt
• 0.33 cup water
• fresh coriander (small handful, finely chopped)
• 0.25 tsp cumin seeds
• 4 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 3 cloves
• 5 whole black peppercorns
• 0.5 tsp cumin powder
• 0.5 tsp coriander powder
• 0.25 tsp turmeric
• 0.25 tsp black pepper powder
• 0.25 tsp salt (optional for babies)
• 2 tbsp cooking oil (for frying)

Steps

1. 1

   Place the half onion, 6 garlic cloves, and the knob of fresh ginger in a chopper or food processor and blend until they form a paste.

2. 2

   Heat oil in a pan over medium heat. Add the blended onion, garlic, and ginger paste.

3. 3

   Cook the paste down for 5-8 minutes, stirring regularly, until it becomes deeply golden in color.

4. 4

   Add the 1 teaspoon of ginger garlic paste and cook for another minute.

5. 5

   Add the whole spices: cumin seeds, green cardamom pods, cinnamon stick, bay leaves, cloves, and whole black peppercorns. Fry for 1-2 minutes until fragrant.

6. 6

   Add the chicken mince to the pan. Break it down with your spoon as finely as possible to ensure a smooth texture for the baby.

7. 7

   Cook on medium-high heat, stirring constantly, until the chicken is browned all over.

8. 8

   Add the ground spices: cumin powder, coriander powder, turmeric, and black pepper powder. Cook together for 2-3 minutes.

9. 9

   Stir in the finely chopped tomatoes and cook for 2-3 minutes.

10. 10

    Cover the pan and cook on low-medium heat for 5-7 minutes to soften the tomatoes.

11. 11

    Remove the lid. Use your spoon to break the tomatoes down further and 'bhoon' (sauté) on high heat, stirring constantly, until the tomatoes are fully incorporated into the masala.

12. 12

    Add the tablespoon of plain yogurt and stir for 2 minutes until fully incorporated.

13. 13

    Add the chopped potatoes and bhoon for another 5 minutes, stirring regularly so the potatoes are well coated in the masala.

14. 14

    Pour in 1/3 cup of water. Cover the pan and cook on low heat for 10-12 minutes.

15. 15

    Check the potatoes with a fork; they should be completely soft. If not, cook for a few more minutes.

16. 16

    Before serving, carefully remove the whole spices: cinnamon stick, bay leaves, and whole black peppercorns to ensure safety for the baby.

17. 17

    Garnish with fresh coriander and serve with rice, khichri, or roti.

Notes

This recipe is designed for babies 9 months and older. For younger babies, you can mash the final dish further. The salt is optional depending on your preference for introducing sodium to your baby's diet. The whole spices are for flavor infusion and must be removed before serving to prevent choking.

Nutrition per serving

• main
• baby food
• Pakistani
• chicken
• potato
• starting solids
• halal