Dhaba Styel Aloo Keema Recipe by Fusion Cusine Abeerah
- 3 years ago
If you want to try something a little different, I guarantee you will love this delicious Aloo Keema Recipe. It is by far my favorite home-cooked recipe. Inspired by my mom, who still makes this for me to this day.
Directions
— Wash mince well and drain in a fine strainer. When using potatoes, I normally microwave them for 1-2 mins covered in the microwave before adding them to the dish.
— Heat a karhai or wok over med-high; add 2 tbsp oil. Add onions and stir around. Add the black peppercorns or cloves, and about a 1/3 of the ginger. Stir this occasionally for 3-4 mins until beginning to colour.
—Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir over med-high for 1 and a half minutes Add tomatoes and turmeric; stir for 1 minute Add a 1/2 cup of hot water and cover over medium heat for 6 mins, shaking occasionally while covered to make sure the mixture doesn't stick.
—Uncover and stir. Add another 1/4 cup of water and cook further 5 mins covered.
—Add chilli powder and cumin powder. Mix over med-high, stirring often for 2 minutes Add 1/4 cup of water and stir. Let the mixture cook for 1 minute, then add the keema/Mince. Stir constantly over med-high for 1 minute, breaking up any lumps of mince.
—Add garam masala and 1 tsp salt. Stir the mixture slowly and regularly for 2 minutes Add about 1/3 of remaining ginger and stir through. Add the green chilli and stir through. Cook the keema/Mince covered for 10 mins over medium heat, until the mixture is drying and the potatoes are tender.
—Uncover and stir slowly for 1 minute. Remove 1 of the potatoes onto a small plate, mash with a fork and return to the mixture. Mix it through.
— Add half the remaining ginger and the whole mint (if you like to) leaves. Increase heat to med-high and stir regularly for 3-5 mins until you have a dry keema.
— Place in a serving dish and garnish with remaining ginger, some chopped mint, and wedges of tomato and lemon.
Your Dhaba Style Aloo Keema is ready to serve.
Thank you!
Directions
— Wash mince well and drain in a fine strainer. When using potatoes, I normally microwave them for 1-2 mins covered in the microwave before adding them to the dish.
— Heat a karhai or wok over med-high; add 2 tbsp oil. Add onions and stir around. Add the black peppercorns or cloves, and about a 1/3 of the ginger. Stir this occasionally for 3-4 mins until beginning to colour.
—Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir over med-high for 1 and a half minutes Add tomatoes and turmeric; stir for 1 minute Add a 1/2 cup of hot water and cover over medium heat for 6 mins, shaking occasionally while covered to make sure the mixture doesn't stick.
—Uncover and stir. Add another 1/4 cup of water and cook further 5 mins covered.
—Add chilli powder and cumin powder. Mix over med-high, stirring often for 2 minutes Add 1/4 cup of water and stir. Let the mixture cook for 1 minute, then add the keema/Mince. Stir constantly over med-high for 1 minute, breaking up any lumps of mince.
—Add garam masala and 1 tsp salt. Stir the mixture slowly and regularly for 2 minutes Add about 1/3 of remaining ginger and stir through. Add the green chilli and stir through. Cook the keema/Mince covered for 10 mins over medium heat, until the mixture is drying and the potatoes are tender.
—Uncover and stir slowly for 1 minute. Remove 1 of the potatoes onto a small plate, mash with a fork and return to the mixture. Mix it through.
— Add half the remaining ginger and the whole mint (if you like to) leaves. Increase heat to med-high and stir regularly for 3-5 mins until you have a dry keema.
— Place in a serving dish and garnish with remaining ginger, some chopped mint, and wedges of tomato and lemon.
Your Dhaba Style Aloo Keema is ready to serve.
Thank you!