Aloo Keema is a tasty and commendable Pakistani equation made with minced (ground) nuts and bolts. It’s for the most part given roti, and yet is too much yummy with rice and a side of clear Kachumbar Salad and Cucumber Raita.
So today I’m sharing a very desi, uncommonly inescapable recipe that is made all over Pakistan – Aloo Keema. What does Aloo Keema mean? Keema is ground or minced meat in Urdu, and Aloo is potato.
ALOO KEEMA – EASY GROUND BEEF CURRY
Aloo Keema is a tasty and praiseworthy Pakistani equation made with minced (ground) essentials. It’s regularly given roti, yet then again is excessively yummy with rice and a side of clear Kachumbar Salad and Cucumber Raita.
So today I’m sharing a very desi, outstandingly inescapable equation that is made all over Pakistan – Aloo Keema. What does Aloo Keema mean? Keema is ground or minced meat in Urdu, and Aloo is potato.
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Aloo Keema recipe is a comfort sustenance in Pakistan, and gave paratha and some achaar, it’s such a lovely blend!
It’s a humble, yet reassuring and delicious equation. It’s furthermore a one pot recipe, which suggests its excessively easy to make, and little cleaning up is required.
Btw, do you spell it as Keema or Qeema? Whatever you like, it’s so far a delectable recipe!!
SO WHICH KEEMA SHOULD YOU USE FOR THIS ALOO KEEMA?
Since keema is minced (ground) meat, you can pick between burger keema, sheep keema or even chicken keema. It drops to your tendency, and remembering that a large number individuals make keema aloo with minced sheep, I like to use meat keema. Chicken keema is an unbelievable decision also, since its a lean meat, and that similarly infers the cooking time will be to some degree less too.
WHAT KIND OF POTATOES WORK BEST FOR ALOO KEEMA CURRY?
Chestnut potatoes are ideal for this recipe, since they keep their shape and have a fair taste.
SO HOW DO YOU MAKE PAKISTANI ALOO KEEMA?
Keema Aloo is a one pot recipe, and it’s totally easy to make. The primary concern anyway is that it ought to be cooked for a brief period, in light of the fact that one, we need to bhuno the keema (until the oil detaches) and moreover, we need to consider the potatoes to cook through totally.
Start by cooking divided onion without further ado of oil, until its mellowed and just to some degree splendid.
By then incorporate the keema (I used meat keema), and ginger and garlic stick. Also incorporate the flavors now, and cook on high for 15 minutes or close, until you can see the oil disconnecting and ascending to the top.
Incorporate the tomatoes and around 1/4 cup water. Lower the glow, and spread the pot and cook for another 15 mins or something to that effect, until the tomatoes have loose and cooked.
At the point when the tomatoes have cooked, incorporate the potatoes and another 1/4 cup of water. In like manner incorporate the green bean stew. Spread the pot eventually, and cook for an extra 15 minutes, until the potatoes have cooked through. Keep blending in, or else the keema may hold fast to the base of the pot.
At the point when the potatoes are cooked through, clear the top and let the keema cook for an extra couple of minutes, until the oil detaches before long. Top with stores of hacked coriander.
In addition, that is it, basic peasy keema aloo recipe is readied!! 🙂
WHAT TO SERVE WITH KEEMA ALOO?
Keema Aloo goes really well with roti, paratha, naan or gurgled rice. It moreover coordinates wonderfully with sides, for instance, Cucumber Raita, Kachumber Salad and Green Chutney. I may have or probably won’t have joined with this superb Greek Salad too, and there were no apprehensions in any way shape or form. 🙂
Btw, this Aloo Keema also tastes brilliant with this Daal. Yum, yum!
I do believe you endeavor this class Pakistani recipe, and if you do, I’d love to hear your information!!
4 tablespoons oil
1 medium red onion sliced finely
500 grams minced meat sheep, burger or chicken – I used meat
1 tablespoon garlic stick
1 tablespoon ginger paste
1 teaspoon kashmiri lal mirch kashmiri red bean stew powder
1/2 teaspoon turmeric powder
1 teaspoon salt or to taste
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
3 medium tomatoes sliced finely
2 medium potatoes stripped and sliced into 1 inch 3D squares
1 green bean stew
1/4 cup sliced coriander
1/4 – 1/2 cup water
In a huge pot, heat the oil and saute the hacked onion until sensitive, translucent and tenderly splendid.
Incorporate the minced meat, the flavors and the ginger garlic stick. Cook on high warmth (mixing reliably) for around 15 minutes until the meat is basically cooked through, and you can start seeing the oil confining.
Incorporate the tomatoes, and around 1/4 cup water. Lower the glow and spread the pot. Cook for around 15-20 minutes (blending in some cases), until the tomatoes have cooked through and loose.
By and by incorporate the potatoes, green stew and another 1/4 cup of water. Spread and cook until the potatoes are cooked through (blending on occasion). This will take an extra 15 minutes or something to that effect.
At the point when the potatoes are cooked through, oust the top and addition the glow and cook the minced meat for around 4-5 minutes until you can see the oil disengaging again.
Top with hacked coriander and serve speedily with rice or naan.