Dhaba-Style Aloo Keema

Ingredients

• Cooking oil (Quantity not audible in the source)
• Whole spices (The transcript refers to whole spices used for tempering, but does not identify them or give a quantity)
• Onion (Quantity not audible in the source)
• Minced meat (keema) (Type and quantity are not stated in the available transcript)
• Salt (To taste; quantity not stated)
• Red chili powder (Quantity not audible in the source)
• Coriander powder (Quantity not audible in the source)
• Turmeric (The transcript appears to mention powdered spices, but the exact spice identification is unclear)
• Tomatoes (Medium-sized tomatoes, blended into a purée; exact number is not clear)
• 3 Potatoes (Cut into pieces)
• Garam masala (Added after the potatoes; quantity not stated)
• Fresh ginger (Finely chopped and added at the end; quantity not stated)
• Fresh cilantro (Finely chopped and added at the end; quantity not stated)

Steps

1. 1

   Heat oil in a pan and add the whole spices. Fry them until fragrant.

2. 2

   Add the onion and fry it until it is cooked and sufficiently browned, as described in the transcript.

3. 3

   Add the minced meat and fry it with the onion and spices until the meat is cooked through and aromatic.

4. 4

   Add the stated powdered seasonings, including salt, red chili powder, and coriander powder. Mix well.

5. 5

   Blend the medium-sized tomatoes into a purée, add the purée to the pan, and mix thoroughly.

6. 6

   Cook the tomato mixture until its excess water has evaporated and the masala becomes fragrant.

7. 7

   Add the three cut potatoes and mix them well into the keema masala.

8. 8

   Add garam masala and continue cooking until the potatoes and masala are properly cooked. The transcript does not state the cooking temperature, liquid amount, or exact duration for this stage.

9. 9

   Add the finely chopped ginger and fresh cilantro. Stir and cook for only 1–2 minutes.

10. 10

    Serve the finished dhaba-style aloo keema masala.

Notes

The post directs viewers to the creator's YouTube channel for a detailed recipe, but that detailed recipe was not included in the supplied source. Most quantities, the meat type, the whole-spice list, and the amount of cooking liquid are unavailable or unclear in the transcript. The transcript explicitly states that the final ginger and cilantro are cooked for 1–2 minutes.

Nutrition per serving

• main
• South Asian
• Pakistani-style
• keema
• potato curry
• one-pan
• stovetop
• dhaba-style