Aloo Keema is a regular at the Pakistani dinner table. It’s made using mince meat (can be either beef or chicken), with potatoes in a dry gravy. Serve hot with naan and kachumber salad.
4 tablespoons oil
2 medium onions, finely chopped
Whole Spices / Sabitgaram masala – 3 cloves, 1 inch cinnamon stick, 4-5 black peppercorns & 1-2 cardamom pods
600 gram beef mince
2 teaspoons garlic paste
2 teaspoons coriander powder
½ teaspoon turmeric powder
1 teaspoon salt
1 teaspoon red chilli powder
2 medium tomatoes, chopped
2 – 3 medium potatoes, halved or quartered
½ cup water
2-3 green chillies, for garnish
½ cup coriander leaves, for garnish
Heat oil in a pan.
Add chopped onions and fry till light golden.
Add sabitgaram masala (whole spices) and fry for a minute till they splutter.
Add the mince meat (chicken or beef) along with ginger & garlic paste. Cook on medium – high heat for a few minutes till the colour changes.
Add the dry spices (coriander powder, salt, turmeric & red chili powder). Keep stirring for 2-3 minutes to let the spices cook.
Turn heat to low – medium and add tomatoes. Let them cook for 10 – 15 minutes till soft and water dries.
Add the potatoes with ½ cup water. Let cook till potatoes are tender.
Take off heat. Garnish with green chillies and fresh coriander leaves and serve hot with roti and an onions & mint pickled salad.