"If you're looking for a meal that's easy, delicious, and will make you feel like a culinary genius, this Keema Aloo Peas Curry is for you!"
The Ultimate Comfort Food: Keema Aloo Peas Curry Recipe:
Keema, aloo and peas curry is a popular Indian dish that’s perfect for a satisfying meal. It’s made with minced meat (keema), potatoes (aloo) and peas, cooked in a blend of aromatic spices and tomato puree. This curry is flavorful and has a great combination of textures and tastes. The dish can be served with rotis, parathas or rice, along with a side of dal or raita.
Benefits of Keema Aloo Matar Curry:
This flavorful dish is packed with nutrients and is a great way to get your daily dose of protein, vitamins, and minerals. Here are some of the benefits of the key ingredients:
- Keema: Keema is a great source of protein and is essential for building and repairing muscles, skin, and tissues in the body.
- Potatoes: Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and fiber. They can help regulate blood sugar levels and improve digestion.
- Peas: Peas are high in fiber and protein, and contain vitamins and minerals like vitamin C, vitamin K, and manganese. They are also a good source of antioxidants and can help reduce the risk of chronic diseases.
- Spices: The spices used in this dish, like turmeric, chili powder, and garam masala, not only add flavor but also have health benefits. Turmeric is known for its anti-inflammatory properties, while chili powder can help boost metabolism and aid in digestion. Garam masala contains a blend of spices that can help improve digestion and boost immunity.
Ingredients:
- 1/2 kg keema (minced meat)
- 3 large potatoes, peeled and diced
- 1 cup peas
- 1 onion, chopped
- 5 green chilies, chopped
- 1 tsp garam masala
- 1 tbsp ginger & garlic paste
- 1/2 tsp turmeric
- 2 tsp chili powder
- Salt, to taste
- 1 cup tomato puree
- 1 cup water
- 1 tsp fresh ground pepper
- Coriander, for garnish
- 2 tbsp ghee (clarified butter)
Instructions:
- Heat a kadai or deep pan and add 2 tbsp of ghee.
- Once the ghee is slightly hot, add the chopped onions and fry them until golden brown.
- Now add 1 tsp of garam masala and fry it for a minute.
- Add 1 tbsp of ginger & garlic paste and fry till it is well cooked.
- Add 1/2 kg of mutton keema (minced meat) and give it a good mix.
- Add 1/2 tsp of turmeric, 2 tsp of chili powder and salt to taste. Mix well and let it cook till the oil separates.
- Add 1 cup of peas and mix well. Close the lid and let it cook for 5 minutes.
- Add 3 large potatoes (peeled and diced) and mix well. Cook until the potatoes are 50% done.
- Now add 1 cup of tomato puree and cook till the rawness of tomato goes away.
- Add 1 cup of water and mix well. Close the lid and let it cook for another 10 minutes or until the potatoes are completely cooked.
- Add 1 tsp of fresh ground pepper, chopped green chilies and mix well.
- Finally, garnish with lots of coriander and serve hot with rotis, parathas or rice, along with a side of dal or raita.
“This Keema Aloo Peas Curry is like a warm hug in a bowl. Perfect for those chilly nights when you need a little extra comfort.”
ABP
How to Make Delicious Keema Aloo Peas Curry in Just 30 Minutes
Ingredients
- 1/2 Kg 1/2 kg keema (minced meat)
- 3 Large potatoes, peeled and diced
- 1 Cup Peas
- 1 Onion, chopped
- 5 Green chilies, chopped
- 1 Tsp Garam masala
- 1 Tbsp Ginger & garlic paste
- 1/2 Tsp Turmeric
- 2 Tsp Chili powder
- Salt, to taste
- 1 Cup Tomato puree
- 1 Cup Water
- 1 Tsp Fresh ground pepper
- 2 Tbsp Ghee (clarified butter)
- Coriander, for garnish
Instructions
- Heat the kadai and add ghee. Once it is slightly hot, add chopped onions and fry them till golden brown. Make sure that the onions are finely chopped as it helps in making a smooth curry.
- Once the onions are golden brown, add garam masala and fry it for a minute. This helps in releasing the flavors of the spices and adds depth to the dish.
- Add ginger and garlic paste and fry till it is well cooked. This adds a unique flavor to the dish and helps in enhancing the taste.
- Add the mutton keema and give it a mix. Make sure that the keema is properly defrosted before adding it to the kadai. I usually prefer using fresh keema, but if you are using frozen, make sure to thaw it completely before cooking.
- Add turmeric, chili powder, and salt, and mix well. Let it cook till the oil separates. This will take around 15 minutes. Keep stirring occasionally to ensure that the keema doesn't stick to the kadai.
- Add tomato puree and cook till the rawness of tomato goes away. This will take around 10-15 minutes. Keep stirring occasionally to ensure that the curry doesn't stick to the kadai.
- Add peas and mix well. Close the lid and let it cook for 5 minutes. This will help in cooking the peas evenly and making them tender.
- Add potatoes and mix well. Cook till the potatoes are 50% done. Make sure to cut the potatoes into small cubes as they will cook faster and evenly. Don't overcook the potatoes as they will become mushy.
- Add water and mix well. Close the lid and let it cook. This will take around 15-20 minutes. Keep stirring occasionally to ensure that the curry doesn't stick to the kadai. If the curry looks too thick, you can add more water.
- Add fresh ground pepper and mix it well. Add lots of coriander for garnish. Coriander adds a fresh and herby taste to the dish and also helps in digestion.
- Dish out the curry in a serving bowl and serve it with hot rotis or rice and dal. The combination of Keema, Aloo, and Peas Curry with rice and dal is simply amazing.
“Who says great taste has to take forever? This Keema Aloo Peas Curry is proof that deliciousness can be quick and easy!”
ABP
Personal Touch:
Now comes the fun part – adding your own personal touch to the keema, aloo and peas curry! I love adding a dash of lemon juice to give it a tangy twist. It really complements the spicy flavors of the curry and adds a refreshing element to the dish. You can also experiment with adding different vegetables like carrots or bell peppers to add more color and texture to the dish.
Another thing I like to do is serve the curry with a side of crispy papadums. These thin and crispy discs are a staple in Indian cuisine and make for the perfect crunchy accompaniment to the keema, aloo and peas curry. Simply fry them up in some oil and serve alongside the dish.
Now that your keema, aloo and peas curry is ready, it’s time to sit down and enjoy it! This dish is perfect for a cozy night in with friends and family or for meal prep for the week. It’s packed with protein from the keema and nutrient-rich veggies like potatoes and peas, making it a healthy and satisfying option for any occasion.
So, there you have it – a delicious and easy recipe for keema, aloo and peas curry that you can make at home with just a few simple ingredients. I hope you give this recipe a try and add your own personal touch to make it your own. Happy cooking!
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