Recipe of Delicious Keema and peas aloo dum

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Keema and peas aloo dum. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Keema and peas aloo dum Recipe. Sprinkle garam masala over the dish, cover I also added a little bit of curry powder and Balti seasoning. I threw in fresh cut up cauliflower instead of the peas.

You can cook Keema and peas aloo dum using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Keema and peas aloo dum

1. It’s 500 gm of small potatoes.
2. Take 400 gm of chicken keema.
3. Prepare 2 of medium sized paste.
4. Make ready 1 tsp of garlic paste.
5. Make ready 1 tbsp of ginger paste.
6. Make ready 3 of medium size tomatoes.
7. It’s of Green chilies.
8. It’s as needed of Coriander leaves.
9. You need 1 tsp of Mantra meat masala.
10. Prepare 1 tsp of Garam masala.
11. You need 2 tsp of Mustard oil.
12. It’s 2 teaspoon of turmeric powder.
13. Prepare 1 teaspoon of Red chilli powder.
14. Take 2 teaspoon of dhaniya(Coriander) and jeera(cumin) powder.
15. Make ready to taste of Salt and sugar.
16. Prepare 1 of Bay leaf.
17. Make ready Handful of green peas.
18. Prepare 2 tbsp of tomato puree.

I always recommend you use hath ka keema not just for this, but for any If you like peas, add them in about ten minutes before the curry is complete.I love them too, but alas I.Keema Aloo - Ground Beef and Potatoes.Keema is a traditional Indian curry dish with a body of ground meat.

Keema and peas aloo dum step by step

1. In a pan add mustard oil. Wash the potatoes peel them and put in the hot oil. Add turmeric, red Chile and salt and fry it..
2. Now cover and fry it till the potatoes turn little brown..
3. In an khadi add mustard oil, when it becomes hot add bay leaf and whole jeera.
4. Then add onion paste fry it then add ginger and garlic paste and chopped green chiles. Fry the masala. Then add chopped tomatoes, turmeric powder, redchile powder, little salt and let it cook for 3-4 min. Then add jeera and dhaniya powder..
5. When the masala is fried add the keema and some chopped coriander. Now let the keema cook in the masala. Add some tomatoes puree and the meat masala. And let it cook for 5 min by covering.
6. Now add the fried aloo, handful of green peas, sugar and mix them well. Also add coriander leaves. Mix them well add water and salt to taste..
7. Now cover and let it cook. Till the keema and aloo are fully cooked. Add garam masala powder and coriander leaves. Serve it with roti/paratha/luchi..

While the minced meat, and peas are kept together, the spices and even the process of.Aloo keema, juicy minced lamb and tender potato, is the stuff comfort food is made of!Tips to really elevate your Aloo Keema.

The charm of this dish is that in a single pot with a handful of ingredients and an intelligent application of cooking and simmering will allow you to unfold layers and layers of flavor.A different way to make a well-loved favourite.I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after.Great served with parathas or chapati, alongside a mint raita.You want it to be moist but not like soup.