Rich, Spicy, and Full of Flavor: Aloo Keema Done Right

Rich, Spicy, and Full of Flavor: Aloo Keema Done Right

Aloo Keema is a delicious and hearty dish that combines minced meat with potatoes, infused with aromatic spices to create a flavorful meal. Here’s how to make it:          Ingredients:

500g minced meat (beef, lamb, or chicken)
2 large potatoes, peeled and diced into small cubes
2 medium onions, finely chopped
3-4 cloves of garlic, minced
1-inch piece of ginger, grated
2 tomatoes, finely chopped
2 green chilies, finely chopped (optional)
1 cup peas (optional)
1/4 cup oil or ghee
1 tsp. cumin seeds
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. gram masala
1/2 tsp. turmeric powder
1/2 tsp. red chili powder (adjust to taste)
1/2 tsp. black pepper
Salt to taste
Fresh cilantro, chopped (for garnish)
Fresh lemon juice (optional)
Instructions:
Prepare the Ingredients:
Peel and dice the potatoes into small cubes and soak them in water to prevent browning.
Finely chop the onions, tomatoes, green chilies, and cilantro.
Mince the garlic and grate the ginger.
Cook the Onions and Spices:
Heat the oil or ghee in a large pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and green chilies, and sauté for another 2-3 minutes.
Add the Minced Meat:
Increase the heat to high and add the minced meat to the pan.
Cook, stirring continuously, until the meat is browned and any moisture has evaporated.
Incorporate the Tomatoes and Spices:
Add the chopped tomatoes to the meat and mix well.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, black pepper, and salt.
Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are softened and the spices are well incorporated.
Add the Potatoes:
Drain the potatoes and add them to the pan.
Mix everything well so the potatoes are coated with the spices and meat mixture.
Add a little water (about 1/2 cup) to help the potatoes cook and to prevent the mixture from sticking to the pan.
Simmer the Dish:
Reduce the heat to low, cover the pan, and let the Aloo Keema simmer for about 15-20 minutes.
Stir occasionally and check if the potatoes are tender. If needed, add a bit more water to keep the mixture moist.
Add the Peas (Optional):

If using peas, add them during the last 5 minutes of cooking.
Mix well and let them cook until tender.
Finish with Gram Masala and Cilantro:
Once the potatoes are cooked through, sprinkle the gram masala over the dish and mix well.
Garnish with chopped fresh cilantro.
Serve:
Serve hot with naan, roti, or steamed basmati rice.
Optionally, squeeze a bit of fresh lemon juice over the Aloo Keema before serving for a zesty kick.