How to Make Delicious Keema Aloo Peas Curry in Just 30 Minutes
Keema, Aloo, and Peas Curry is a delicious and hearty dish that can be enjoyed with your loved ones. It is a perfect dish for any occasion and is also easy to make. This recipe is a personal favorite of mine, and I hope that you will enjoy it too. So, go ahead and try this recipe today and impress your family and friends with your culinary skills.
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.