Aloo Keema Dish: A Flavorful Recipe for a Hearty Meal

Aloo Keema Dish is a delightful and hearty meal that brings together the comforting flavors of spiced minced meat and tender potatoes. This beloved dish has its roots in South Asian cuisine, where it is often enjoyed as a staple in many households. The combination of ground meat, typically lamb or beef, with soft, creamy potatoes creates a satisfying texture that is both filling and flavorful.

People love Aloo Keema Dish not only for its rich taste but also for its convenience; it can be prepared in under an hour, making it an ideal choice for busy weeknights or family gatherings. The aromatic spices used in this recipe, such as cumin, coriander, and garam masala, elevate the dish, making it a favorite among those who appreciate a good balance of heat and warmth. Whether served with rice, naan, or even on its own, Aloo Keema is sure to please the palate and warm the heart.

this Recipe

Ingredients:

• 500 grams minced meat (beef, lamb, or chicken)
• 3 medium-sized potatoes, peeled and diced
• 2 large onions, finely chopped
• 2 medium-sized tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit lengthwise
• 1/2 cup peas (fresh or frozen)
• 1/4 cup cooking oil (vegetable or ghee)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1-2 cups water (as needed)

Preparing the Base

1. In a large, heavy-bottomed pot or pan, heat the cooking oil over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the finely chopped onions to the pot. Sauté the onions until they turn golden brown, stirring occasionally to prevent burning. This should take about 8-10 minutes.
4. Once the onions are golden, add the ginger-garlic paste and green chilies. Sauté for another 2-3 minutes until the raw smell of the ginger-garlic disappears.
5. Add the chopped tomatoes to the pot. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 5-7 minutes.

Cooking the Minced Meat

1. Once the tomatoes are cooked, add the minced meat to the pot. Stir well to combine with the onion-tomato mixture.
2. Cook the minced meat on medium-high heat, stirring occasionally, until it changes color and is no longer pink, about 5-7 minutes.
3. Now, add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well to coat the meat with the spices.
4. Reduce the heat to medium-low and cover the pot. Let the meat cook for about 10-15 minutes, stirring occasionally. If the mixture looks too dry, add a little water to prevent it from sticking to the bottom of the pot.

Adding Potatoes and Peas

1. After the minced meat is cooked through, add the diced potatoes to the pot. Stir to combine with the meat and spices.
2. Add the peas at this stage as well. If using frozen peas, there is no need to thaw them beforehand.
3. Pour in 1-2 cups of water, depending on how much gravy you prefer. Stir everything together, ensuring the potatoes and peas are submerged in the liquid.
4. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.

Final Touches

1. Once the potatoes are cooked, check the seasoning and adjust salt or spices as needed.
2. If you prefer a thicker gravy, increase the heat and cook uncovered for a few more minutes until the desired consistency is reached.
3. Once done, turn off the heat and let the dish sit for a few minutes to allow the flavors to meld.
4. Garnish with freshly chopped coriander leaves before serving.

Serving Suggestions

1. Aloo Keema can be served hot with steamed basmati rice, naan, or roti.
2. Pair it with a side of yogurt or raita to balance the spices.
3. For an extra kick, serve with sliced onions and lemon wedges on the side.

Storage Tips

1. Store any leftovers in an airtight container in the refrigerator for up to 3

   Conclusion:

   In summary, the Aloo Keema dish is a must-try for anyone looking to indulge in a hearty, flavorful meal that beautifully combines the comforting taste of potatoes with the rich, savory notes of spiced minced meat. This recipe not only showcases the versatility of everyday ingredients but also offers a delightful experience that can be enjoyed by the whole family. For serving suggestions, consider pairing your Aloo Keema with warm naan or fluffy basmati rice to soak up the delicious gravy. You can also elevate the dish by garnishing it with fresh cilantro and a squeeze of lemon for a burst of freshness. If you’re feeling adventurous, try adding peas or carrots for an extra layer of flavor and nutrition, or experiment with different types of meat, such as chicken or lamb, to suit your taste preferences. We encourage you to try this Aloo Keema recipe and make it your own! Don’t forget to share your experience and any variations you come up with in the comments below or on social media. Your feedback not only inspires others but also helps create a community of food lovers eager to explore the joys of cooking. So roll up your sleeves, gather your ingredients, and enjoy the delightful process of making this comforting dish. Happy cooking! Print
   

   Aloo Keema Dish: A Flavorful Recipe for a Hearty Meal

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   • Author: Maria
   • Total Time: 65 minutes
   • Yield: 4–6 servings 1x

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   Description

   Aloo Keema is a comforting dish featuring minced meat, potatoes, and peas, all simmered in a rich blend of spices. This hearty meal pairs perfectly with rice or bread, making it an ideal choice for family dinners.

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   Ingredients

   Scale 1x2x3x

   • 500 grams minced meat (beef, lamb, or chicken)
   • 3 medium-sized potatoes, peeled and diced
   • 2 large onions, finely chopped
   • 2 medium-sized tomatoes, chopped
   • 1 tablespoon ginger-garlic paste
   • 2–3 green chilies, slit lengthwise
   • 1/2 cup peas (fresh or frozen)
   • 1/4 cup cooking oil (vegetable or ghee)
   • 1 teaspoon cumin seeds
   • 1 teaspoon coriander powder
   • 1 teaspoon cumin powder
   • 1/2 teaspoon turmeric powder
   • 1 teaspoon red chili powder (adjust to taste)
   • Salt to taste
   • Fresh coriander leaves, chopped (for garnish)
   • 1–2 cups water (as needed)

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   Instructions

   1. In a large, heavy-bottomed pot or pan, heat the cooking oil over medium heat.
   2. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
   3. Add the finely chopped onions to the pot. Sauté the onions until they turn golden brown, stirring occasionally to prevent burning (about 8-10 minutes).
   4. Once the onions are golden, add the ginger-garlic paste and green chilies. Sauté for another 2-3 minutes until the raw smell of the ginger-garlic disappears.
   5. Add the chopped tomatoes to the pot. Cook until the tomatoes soften and the oil starts to separate from the mixture (about 5-7 minutes).
   6. Once the tomatoes are cooked, add the minced meat to the pot. Stir well to combine with the onion-tomato mixture.
   7. Cook the minced meat on medium-high heat, stirring occasionally, until it changes color and is no longer pink (about 5-7 minutes).
   8. Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well to coat the meat with the spices.
   9. Reduce the heat to medium-low and cover the pot. Let the meat cook for about 10-15 minutes, stirring occasionally. If the mixture looks too dry, add a little water to prevent it from sticking to the bottom of the pot.
   10. After the minced meat is cooked through, add the diced potatoes to the pot. Stir to combine with the meat and spices.
   11. Add the peas at this stage as well. If using frozen peas, there is no need to thaw them beforehand.
   12. Pour in 1-2 cups of water, depending on how much gravy you prefer. Stir everything together, ensuring the potatoes and peas are submerged in the liquid.
   13. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.
   14. Once the potatoes are cooked, check the seasoning and adjust salt or spices as needed.
   15. If you prefer a thicker gravy, increase the heat and cook uncovered for a few more minutes until the desired consistency is reached.
   16. Once done, turn off the heat and let the dish sit for a few minutes to allow the flavors to meld.
   17. Garnish with freshly chopped coriander leaves before serving.

   Notes

   • Der Teig darf während der Ruhezeit nicht bewegt werden.
   • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.

   • Prep Time: 15 minutes
   • Cook Time: 50 minutes